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
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Open the appInstructions
Step 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.
Step 2
Pour the 0.75 cup ghee into a medium saucepan and set it over medium heat.
Step 3
Once the ghee is melted and shimmers, add the 1.5 cups almond flour and stir constantly with a wooden spoon.
Step 4
Pour in the 1 cup whole milk slowly while stirring constantly to prevent lumps from forming.
Step 5
Add the 0.75 cup sugar, the crushed cardamom pods, and 0.25 teaspoon salt; stir until the sugar dissolves completely.
Step 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.
Step 7
Remove the pan from the heat and let the halwa rest for 2 minutes so it firms up slightly.
Step 8
Spoon the warm halwa into small bowls or onto small serving plates, mounding it in the center.
Step 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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