Badam Halwa
A rich, jewel-toned Indian almond fudge made by toasting ground almonds in ghee until deep golden, then simmering with milk and cardamom. Serve warm as a decadent dessert or festive sweet.
- Total time
- 35 min
- Servings
- 4
- Calories
- 680
- Protein
- 18g
Ingredients
- ¾ cup ghee
- 1.5 cups blanched almond flour
- 1 cup whole milk
- ¾ cup sugar
- 4 whole green cardamom pods
- ¼ teaspoon salt
- 2 tablespoons chopped pistachios or sliced almonds for garnish (optional)
Instructions
- 1
Lightly crush the 4 cardamom pods by pressing them with the flat side of a knife against the cutting board until they split open and release their aroma.
- 2
Pour the 0.75 cup ghee into a medium saucepan and set it over medium heat.
- 3
Once the ghee is melted and shimmers, add the 1.5 cups almond flour and stir constantly with a wooden spoon.
- 4
Pour in the 1 cup whole milk slowly while stirring constantly to prevent lumps from forming.
- 5
Add the 0.75 cup sugar, the crushed cardamom pods, and 0.25 teaspoon salt; stir until the sugar dissolves completely.
- 6
Reduce the heat to medium-low and simmer, stirring every 20 seconds, until the mixture is thick and glossy and pulls away from the sides of the pan, about 8–10 minutes.
- 7
Remove the pan from the heat and let the halwa rest for 2 minutes so it firms up slightly.
- 8
Spoon the warm halwa into small bowls or onto small serving plates, mounding it in the center.
- 9
Scatter the chopped pistachios or sliced almonds across the top if desired, then serve immediately while still warm.
Tools you’ll need
- medium saucepan (3-quart)
- wooden spoon
- measuring cups
- measuring spoons
- small bowls for serving
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