Tag Archives: diwali halwa

Badam (Almond) Halwa

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Badam Halwa is a rich, delicious Indian dessert prepared with the pureed almonds, ghee, sugar and saffron. Whenever my hubby goes to Chennai, he use to get this Badam Halw and my kids love this a lot. As it’s purely made of badam/almonds and ghee, it would be in small quantity but very expensive and so thought of preparing it at home for this Diwali.

Badam/Almond Halwa takes about 30 mins, and yummy, delicious and the aroma is unbeatable. So hereafter I would say no to outside Badam Halwa. Let me share the recipe of Badam Halwa…

Do check out my other Diwali/Deepavali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and do check out my other halwa recipes in this link: https://madraasi.com/recipes/desserts/.

I am taking this to Fiesta Friday #94 hosted by Angie@thenovicegarderner.

Badam (Almond) Halwa

Badam (Almond) Halwa

Ingredients:

  • Badam/Almonds – 2 cups (levelled)
  • Sugar – 2 cups
  • Water – 2 cups
  • Clarified butter/Ghee – 1 ½ cups
  • Milk – 1 cup
  • Saffron – few strands
  • Yellow food colour – a pinch

Making of Badam Halwa –

 

Preparation:

  • Soak almonds for 2 hrs or soak almonds/badam in boiling water for 15 mins.
  • Soak saffron in a tbsp of hot milk for 10 mins.
  • Drain the water and peel off the skin of the almonds/badam, grind it in the mixer with a cup of milk to a coarse or fine paste (as you prefer, I grounded to coarse paste).
  • Grease a tray with a tsp of ghee/clarified butter.
  • In a non-stick vessel, add in sugar and pour the water, let it boil, stir well so that the sugar dissolves well and let it reduces to ¾ of the quantity.
  • Now pour in the ground almond/badam mixture to the kadai, and start stirring it continuously.
  • Add a pinch of yellow food colour to the soaked saffron milk, give a sir and pour it to the badam.
  • Stir well and when it starts thickening, pour in the ghee/clarified butter little by little along the sides of the badam mixture and start stirring it.
  • Badam/almonds keeps on absorbing the ghee/clarified butter as you pour, but at one stage it starts releasing the ghee/clarified butter along the sides and comes to a glassy and rolling consistency.
  • Transfer the badam/almond halwa to the greased tray and level it with a spoon.
  • Sprinkle few strands of saffron and finely chopped almonds/badam over it.

Note: cook on medium flame or low flame once the badam/almond is added to the sugar syrup. Keep on stirring continuously else the halwa will be burnt. Do not reduce the quantity of ghee/clarified butter, else it would become sticky and would be chewy.

 

Banana Halwa – Tuticorin Special

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Banana Halwa is my all-time favorite from my childhood, as its one of Tuticorin Special (my hometown) durning Chirstmas but that halwa has a slight change (colour, taste and aroma) from this one, hope will find it the secret and update it soon.

Also I would say that there is everything special in this Halwa as my bestie prepares this every time for me and now it’s my hubby who prepared this Halwa, just like that I was mentioning him the quantity and texture ;P. Let us move on to the recipe…

Do check out my other Deepavali/Diwali recipes in this link: https://madraasi.com/2015/11/03/deepavali-diwali-sweets-and-savories/ and other halwa recipes in this link: https://madraasi.com/recipes/desserts/.

Ingredients:

  • Banana (Morris) – 7 nos (Ripe)
  • Sugar – 6 tbsps
  • Cardamom powder – ½ tsp
  • Ghee/Clarified butter – 8 tbsps.

Making of Banana Halwa –

 

Preparation:

  • Banana should be fully ripen or even over ripen bananas are ok.
  • Peel and mash the bananas with your hands or masher (be sure no lumps should be).
  • Grease a tray with a tsp of ghee/clarified butter and keep it aside.
  • Take this mashed bananas in a wide mouth non-stick kadai, and start stirring.
  • Add in the sugar and start stirring continuously, until it thickens.
  • Pour in the ghee/clarified butter little by little for every 3 mins along the sides and start stirring continuously. Halwa starts changing brown in colour.
  • Keep on stirring (else lumps would be formed), until the halwa release the ghee/clarified butter along the sides and comes to the rolling consistency.
  • Transfer the halwa to the greased tray and level it with a spoon. Leave it aside for 20 mins, let it get set.
  • After 20 mins, slice the halwa into pieces with a knife and remove it from the tray.

Store it in an air-tight container, so that it stays fresh for a week time. Also you bet that no one will keep it for a week time, as it would get over with minutes :).