Badam Halwa Recipe | How to Make Badam Halwa


Badam Halwa Recipe
5 from 1 vote

Badam Halwa

One of the richest and truly decadent halwa in the Indian menu, Badam Halwa. Almonds are a rich source of Carbohydrates Proteins, Calcium, and essential Fats. Meant to be consumed in moderation, this halwa is super heavy on the palate due to the addition of desi ghee and milk. It is a must in the colder parts of India as an important source of energy and heat to the body. To be made in huge batches to store so as to last many cold mornings and consumed a few tablespoons at a time.
Course Sweets
Cuisine Indian
Prep Time 10 hours
Cook Time 12 minutes
Total Time 10 hours 12 minutes
Servings 6 servings
Calories 257 kcal
Author Anju Bhagnari


  • 1 cup Almonds (soaked overnight)
  • ¾ cup Sugar
  • ¾ cup Milk
  • 3 heaped tablespoons Ghee (at room temperature)
  • ¼ teaspoon Elaichi Powder
  • Few Saffron Strands (soaked in 1 tablespoon warm milk)


  1. Rub each of the soaked almonds to remove the skin.
  2. Pat dry and place in a mixer jar.

  3. Pulse it a few times and then add the sugar.

  4. Again pulse a few more times till a coarse powder of the almonds forms.

    Badam Halwa cooking process
  5. Now, add the milk and pulse till a coarse paste is formed.

    Badam Halwa cooking process
  6. (It is better to use the pulse option rather than grinding, else the jar might heat up and the almonds will start leaving oil).

  7. Place a non-stick pan on low flame.

  8. Add 2 heaped tablespoons of the ghee and let it warm just a little.

  9. Add the almonds paste and start stir frying continuously for about 10 to 12 minutes.

    Badam Halwa step by step process
  10. After about 5 minutes, add the saffron soaked milk and the elaichi powder as well.

  11. Add the remaining 1 tablespoon ghee midway as the mixture starts to dry up.

  12. Finally, the halwa will leave the base of the pan.

  13. Shut off the flame and remove it from the hot pan into a bowl.

  14. Garnish with a few slivered almonds and/or saffron threads.

  15. Serve hot as it will thicken upon cooling.

    Badam Halwa Recipe
  16. If the halwa becomes too thick, add 1 to 2 tablespoons of warm milk and whisk briskly before serving.

  17. Any extra can be stored in the fridge and warmed up again by adding little milk

Nutrition Facts
Badam Halwa
Amount Per Serving
Calories 257 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 13mg1%
Potassium 208mg6%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 27g30%
Protein 6g12%
Vitamin A 50IU1%
Calcium 97mg10%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.


Add Comment

Recipe Rating