Badam ka Halwa <–> Badam ki Kheer

I think making Badam ka Halwa (Almond Halwa) is much more time consuming that any other halwa or kheer that I can think of.  Even more than Moong Dal Halva.  Because it starts with soaking almonds, peeling each one, then slicing part of them while grinding the rest, and then cooking with milk and stirring them until your hands can’t take no more.

Hmm, or may be it’s not that bad.  But eyebrows raise in amazement when you serve Almond Halwa (Almond Pudding).  It has the ability to leave people impressed.

Recipe adapted from Shobha Indani, serves 6-8

Here’s what you’ll need for Badam ka Halva:

250 gm (~ 1 cup) raw almonds

½ cup clarified butter (ghee)

1 cup water/milk

1 cup sugar [adjust to taste]

7-8 saffron strands

Ready?  Let’s Begin!

1.  Soak almonds in 3 cups water (room temp) overnight, OR boil 2 cups water in a pan, switch off heat, throw in the almonds, close lid and let them soak for an hour.  Drain, let reach room temperature, and then peel them.  It is easier to peel almonds that are soaked in hot water (they pop out easily) than to peel almonds that have been soaked overnight.  But I prefer the smooth almonds soaked and puffed up overnight than wrinkly almonds in hot water.

2.  Reserve quarter of the almonds to slice and grind the remaining almonds into a fine paste using minimal milk/water.

3.  Heat ghee in a nonstick pan, add the almond paste to it and stir occasionally, stir-frying over flame till golden brown.  Meanwhile soak saffron in some warm milk and keep aside.

4.  Once lightly golden brown, add saffron-soaked milk and remaining water/milk and cook till the mixture starts to become thick.

5.  Finally add sugar + reserved sliced almonds and cook till it all comes together like a softball consistency.

6.  Badam ka halwa is best served warm.

You can even use a combination of milk and water.  But using only milk makes it a creamier and a richer dessert.  The white color of milk also makes the halwa a little lighter yellow in color.  Can keep refrigerated for a week, warm a little each time you want to eat.

When I talked about how kheer can be made into a halva, I thought it would be right to mention how making certain halvas into kheer is also possible, and less complicated, and less time consuming.  You only add extra milk to halva, and it becomes kheer.  It’s THAT simple.  Yep.

Here’s an example with Badaam ka Halwa <–> Badaam ki Kheer.

Boil 6 cups of milk reducing to 4 cups and add to the already prepared Badam Halwa [above].  Add more milk or cook longer until it reaches a liquidy consistency of kheer that you like.  Variation:  to make almond kheer directly, start by doing the opposite - slice more almonds and reserve only a quarter to grind.  Then stir-fry the sliced almonds + the almond paste in ghee, add the 4 cups (reduced from 6 cups) milk and stir until a boil or until preferred consistency.

Then add the sugar, saffron & sliced almonds, mixing well until sugar dissolves.   You can also add some cardamom powder, raisins or pistachios if you wish.  Garnish and serve warm or at room temperature.

Though I love nuts, I personally prefer Almond Halwa more than plain Almond Kheer.  I'd rather add a lot of almonds to any other Kheer than make kheer only out of almonds.  But I shared this just to show how you can transform halwa to kheer.

Blunder Alert!

Whether you choose milk or water for Badam Halwa, don’t add too much of either because the more liquid there is, the longer it will take to thicken the halva!  Trust me, after continuously stirring for one whole hour with both hands alternatively, I learned this lesson the hard way.

One of the customs in my family is that when a newlywed bride’s henna starts to fade, the first thing she’s asked to cook at her in-laws place is a sweet dish.  I was told to make Almond Halva.  Did you have such a thing after you got married?

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