Badam means almond in Tamil, and the sweet "Badam Halwa" tastes so good, that you cannot resist yourself from eating it non-stoppingly. I'm not joking, that's what happened in my family yesterday. The moment i had made the almond burfis ( i cut them into pieces after letting it sit for overnight on a greased plate and hence the name "burfi"), the husband man started eating it one by one and it's all gone now. I made about 25 pieces and all i got now is only 3 pieces left in that box.
I'm sure, you would love to have this burfi, inspite of the fact that it takes a lot of your patience to prepare the recipe. Let's quickly take a look at the step by step pictures and detailed procedure.
Ingredients:
1 cup almonds
1 cup milk
1 cup sugar
1/2 cup clarified butter/ghee
A pinch of yellow food color, optional
3 cups of hot water
How to make almond burfi/badam halwa:
1. In a bowl, soak the almonds in hot water 💦 for 30 minutes.
2. Then peel off the skin from the almonds. This definitely calls for your patience. You can listen to songs while doing it or even outsource it to someone in your family :)
3. Pat the almonds dry using a paper towel. Add the dried almonds to a blender or food processor or mixer along with a cup of milk. Grind it to smooth paste, a little coarser paste would also do!
4. Heat a heavy bottomed pan , a non-stick pan would make your job easier:) and add a tsp of ghee. Flame should always be medium or low sometimes but not high, as it might form lumps and the halwa dose not taste good.
5. Now add the ground paste to the pan.
6. Then add the cup of sugar and keep stirring constantly. It becomes watery now as the sugar melts down.
7. Add in a tsp of ghee every now and then.
8. After 10-15 minutes of constant stirring, the consistency looks something like this.
9. Further down after 15 minutes, the halwa thickens a little bit and has a greasy texture.
10. Any halwa making process needs a lot of patience and constant stirring of the halwa which resulted in good texture. Towards the end of 45 minutes, you would get to see the halwa leaving ghee from the sides of the pan.
11. You can switch off the flame 🔥 and serve as such, the so called badam(almond) halwa.
12. You can also transfer the halwa to a greased plate.
The color of the halwa might show little bit yellowish now as i made it at the night and my kitchen stove top light was on. However i let the halwa dry overnight and made into pieces the next day morning and you would see th real color of it.
Let it cool down completely for about 2 hours. Then cut it into desired shape and serve it as a burfi.
Note: I have not used yellow food color.
13. Here I'm making square cuts using a greased knife.
14. I will show you how to present the almond burfi in three ways.
15. The plain almond burfi, here you go!
16. Top few of the pieces with chopped/sliced almonds and serve !
17. Take few pistachios and chop them nicely, top the burfi with these pistachios. It looks amazing and mouth watering too :)
18. Hope you like the process of making almond burfi / badam halwa. Do share your valuable comments and try out the recipe.
I'm sure, you would love to have this burfi, inspite of the fact that it takes a lot of your patience to prepare the recipe. Let's quickly take a look at the step by step pictures and detailed procedure.
Ingredients:
1 cup almonds
1 cup milk
1 cup sugar
1/2 cup clarified butter/ghee
A pinch of yellow food color, optional
3 cups of hot water
1. In a bowl, soak the almonds in hot water 💦 for 30 minutes.
2. Then peel off the skin from the almonds. This definitely calls for your patience. You can listen to songs while doing it or even outsource it to someone in your family :)
3. Pat the almonds dry using a paper towel. Add the dried almonds to a blender or food processor or mixer along with a cup of milk. Grind it to smooth paste, a little coarser paste would also do!
4. Heat a heavy bottomed pan , a non-stick pan would make your job easier:) and add a tsp of ghee. Flame should always be medium or low sometimes but not high, as it might form lumps and the halwa dose not taste good.
6. Then add the cup of sugar and keep stirring constantly. It becomes watery now as the sugar melts down.
7. Add in a tsp of ghee every now and then.
8. After 10-15 minutes of constant stirring, the consistency looks something like this.
9. Further down after 15 minutes, the halwa thickens a little bit and has a greasy texture.
10. Any halwa making process needs a lot of patience and constant stirring of the halwa which resulted in good texture. Towards the end of 45 minutes, you would get to see the halwa leaving ghee from the sides of the pan.
12. You can also transfer the halwa to a greased plate.
The color of the halwa might show little bit yellowish now as i made it at the night and my kitchen stove top light was on. However i let the halwa dry overnight and made into pieces the next day morning and you would see th real color of it.
Let it cool down completely for about 2 hours. Then cut it into desired shape and serve it as a burfi.
Note: I have not used yellow food color.
13. Here I'm making square cuts using a greased knife.
14. I will show you how to present the almond burfi in three ways.
15. The plain almond burfi, here you go!
16. Top few of the pieces with chopped/sliced almonds and serve !
17. Take few pistachios and chop them nicely, top the burfi with these pistachios. It looks amazing and mouth watering too :)
18. Hope you like the process of making almond burfi / badam halwa. Do share your valuable comments and try out the recipe.
