Halwa Badam Recipe (Halwa Badam uses Jaggery)

Halwa Badam recipe with step by step. Delicious and melted in the mouth of the Badam | Almond Halwa which feels really tempting. Halwa Badam is also known as Almond Halwa made healthier with Jaggery and many ghee to reach the melting texture in the mouth.

It’s Monday, I will start this week by sharing a rich sweet recipe to make your week so sweet. This recipe has been in my mind for centuries. But somehow I postponed the manufacture, because it was very rich. But no one can compromise.

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Halwa is always delicious. Especially this recipe, delicious. This is not complicated at all to make. You will never be wrong with this recipe, if you follow my steps. Try to add a good number of ghee to this recipe, which will make it not sticky and like Halwa. Look at my springy and observant Halwa like Halwa Halwa Cornflour or Custard Powder Halwa.

About Halwa Badam

Halwa Badam is also known as Almond Halwa or Halwa Ka Badam. This is an easy recipe made using almonds, jaggery, ghee, milk and flavoring. Traditional Indian Recipe South Halwa Badam is made using sugar and tall -ton recipes are available online.

So I decided to make a special Halwa Badam I was made with Jaggery. The cool thing about this recipe is easy and does not require additional steps such as peeling almonds that you have to do at traditional Halwa Badam.

But I can promise you that you don’t have to compromise with their taste and texture. Halwa Badam is very tempting and very scented you must try this.

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My recipe for Halwa Badam (using Jaggery)

You know the traditional Halwa Badam involves so many steps such as soaking the beam in hot water and peeling the skin one by one. Grind it and cook with lots of refined sugar until shiny and like Halwa.

Not this recipe, this is one of the recipes that are less complicated where you grind the almonds or almonds with skin and cook it with Jaggery. The texture is almost the same as the traditional one, it is shiny, springy, not sticky, melting in the mouth. But this is not time consuming to make and healthier.

Ingredients

Almonds (Badam) – Use raw organic almonds for the best taste. Make sure to soak the almond in water before grinding. Although this step is optional, this helps the fine milling process.

Milk – I use milk to grind almonds. You can also use water, but milk adds taste and texture.

Jaggery – Try to source organic jaggery for better taste and texture.

Ghee – Don’t be stingy with ghee, more than ghee richer taste and texture.

Turmeric – One of the main flavoring in Halwa Badam.

Cardamom – If you are not a fan of cardamom, you can miss it.

Important points to remember

Here are some of my instructions to remember or record before making Halwa.

• Make sure the almond is soaked before being ground for a smoother texture.
• You can use raw almonds or grilled almonds too. When I first made this Halwa, I used a very good roasted almond.
• Make sure you make jaggery syrup with the same jaggery and water. Because of this thin consistency and longer cooking time gives a melting icon in the texture of the mouth in Halwa.
• Be generous with Ghee and add little by one.
• Halwa must be cooked over low heat to get a springy texture.
• Don’t pass turmeric, it adds to the aroma and taste.

Halwa Badam (Step by Step Figure)

1) Take the almond in a bowl and cover with hot water and soak for 30 minutes.

2) Now take almonds that are soaked in a blender together with milk and grind to pure. You can add a little milk at once when grinding to get a smooth pure.

3) No need to make it smoother. A little rough doesn’t matter.

4) Take the jaggery and water in the sauce and boil.

5) After reaching full boiling, set aside this.

6) Heat 1 tablespoon of Ghee in one -only. Anjil is the one that is preferred.

7) Add pure almonds. Saute this for 4 to 5 minutes until the raw smell of leaves.

8) The mixture will be a thick texture.

9) Now use a filter and filter the jaggery syrup above the sauteed almond mixture. Now this mix is very well.

10) Continue to mix and cook this almond mixture until it starts to thicken and slightly shiny. This will take about 10 to 15 minutes.

11) You must continue to cook this until the mixture thickens.

12) Now start adding one tablespoon ghee at once. Continue to add little by little until the mixture thickens.

13) It takes about 15 to 20 minutes.

14) You will see the mixture leaving the side of the pan and Ghee flows on the side.

15) At this point add cardamom powder and turmeric. stir well. The mixture will be thick.

16) This will be thicker when cooling. After being cool enough to handle, serve.

17) Enjoy.

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