Recipe Badam Halwa


Staff member

  • 200 gms Ghee
  • 250 gms Sugar
  • Food colouring
  • 200 gms Almonds
  • 3 pods Cardamom
  • Rose Water (otptional)
  • Cashewnuts, Kismish, and Pistachios for garnishing

1. Soak the almonds overnight in warm water. Peel them in the morning, add the cardamom seeds, and grind to a runny paste.

2. Pour the mix in a pan, stir in the sugar, add just enough water, and heat over a medium flame.

3. Add the essence and keep stirring. As it begins to thicken, start adding ghee, 30-40 ml at a time.

4. When the halwa has thickened enough to hold together, take off the flame, empty on a tray, and let it cool.

5. Garnish with cashewnuts, pistachios and kishmish. Have it either warm or cool.