Almond Halwa.. Badam Halwa..I’m celebrating 300th post in my blog, that too in Women’s day. I decided to post one delicious yummy sweet in my 300th post. I thought it would be a great treat for all. So I tried badam halwa or almond halwa in my home. Now a days, my daughter likes more sweets. When I prepared this halwa at my home, she was very much excited and she hugged and kissed me. She liked the taste very much. I usually think that it would be difficult to make halwa. But I wondered it is so easy to prepare badam halwa. It is prepared with fresh, soaked and peeled almonds, sugar and ghee. If we want cardamon powder, we can use. Otherwise, we can avoid adding cardamon powder. I’m not using it. I added kesar (saffron) soaked milk for nice color and flavor. I’m having a great feeling to share this wonderful halwa recipe in my 300th post. Let us see, how to prepare the tasty yummy dessert of Badam halwa.
Health benefits of Badam:
- Having Calcium, Magnesium, copper and it prevents heart diseases.
- Almonds helps the brain active.
- Make our skin healthy
- It Helpful for diabetics in controlling blood sugar level.
- Helps to absorb nutrition like Vitamin A, D.
- Fight cancer.
Soak the badam in a bowl for 3-4 hrs. For quick soak, we can use hot water.After soaked well, peel off the skin of badam and grind it using blender with adding milk as fine paste. If we want, we can coarsely grind. Heat a kadai, add 1 tsp of ghee. Add ground badam paste and mix it well.Add sugar and mix. Stir continuously in medium flame to avoid burning or sticking at the bottom. Add saffron soaked milk and stir it.At the time of thickening the halwa, start adding ghee one tsp at a time. Keep adding ghee and stir the halwa. When the ghee coming out from the halwa and the halwa separate from the kadai, it is right time switch off the flame. Slowly transfer the halwa in serving bowl and serve hot. Or we can preserve in refrigerator for 2-3 days.Try this mouthwatering healthy badam halwa enjoy with your loved ones. Please post your sweet comments.