Photo: Sharvarism · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Dessert

Badam Halwa Kerala

Whole almonds soaked, blanched, and ground to a paste, then cooked with sugar, saffron, and ghee into a rich, saffron-gold halwa with a silky, creamy texture — Kerala's luxurious celebration sweet.

🧺 Ingredients

• Almonds (raw): 250 g
• Sugar: 250 g
• Ghee: 80 ml
• Full-fat milk: 100 ml
• Saffron: ½ tsp (soaked in 3 tbsp warm milk)
• Cardamom: 4 pods (crushed fine)
• Rose water: 1 tsp
• Silver varak (edible silver leaf): optional, for garnish
• The finer the almond paste, the smoother the halwa — grind at least 3–4 minutes in a blender

👩‍🍳 How to make Badam Halwa Kerala

1. Soak 250 g almonds in water overnight or for 8 hours.
2. Drain.
3. Blanch in boiling water for 2 minutes.
4. Drain and peel skins.
5. The almonds should slip out of their skins easily.
6. Blend peeled almonds with 100 ml milk to a very smooth, fine paste.
7. No grittiness should remain.
8. In a heavy non-stick pan over medium heat, combine almond paste and 250 g sugar.
9. Stir continuously.
10. The mixture will initially loosen as sugar melts then gradually thicken.
11. Cook for 15–20 minutes, stirring, until the mixture comes together and leaves the sides of the pan.
12. Add ghee — 1 tbsp at a time — every 3 minutes over medium heat while stirring.
13. Add saffron milk.
14. The halwa will turn golden-orange and become glossy.
15. When it is firm enough to pull cleanly from the pan, add cardamom and rose water.
16. Stir for 2 minutes.

Track the macros of Badam Halwa Kerala and 100s of Indian dishes with Nutri Macro India.