I absolutely adore how deep the colour of this halwa turns out. The key to getting it this hue is shared in the tips section further in the post!
❓ What kind of almonds should I be using for this recipe?
🥜 Using different nuts instead of almonds
Can you use this recipe as a base for other nut halwas? Yes, absolutely! This recipe is the perfect template for any kind of nutty halwa your heart desires - just sub out the ground almonds for any ground nut (or even seed) of your choice, such as: (i) almond flour (also known as almond meal), which is readily available in larger supermarkets, OR (ii) make this yourself at home using skinned almonds, ground in a coffee grinder until it is completely smooth. They need to be skinned - you can either purchase them this way or remove the skin yourself. You can do this by soaking the almonds in water for 30+ minutes to soften the skin, then removing them by hand. Air dry them before grinding - if they’re wet, you’ll end up grinding it into a paste, not powder.
cashews walnuts pistachios (I’m not drooling, I’m not drooling, you are) hazelnuts peanuts sesame seeds flaxseeds a combination of any of these nuts!
Just make sure they’re not salted - a salted halwa is a very niche take on dessert, and I’m not quite sure I can endorse it.
💡 Useful tips + how to store
The beauty of this halwa is in its rich, deep hue of golden brown. The key to achieving this is to really sauté the halwa well when you’re in the final stages of the recipe. You want to keep going and sauté the heck out of it.This keeps roasting the almonds, and you’ll be rewarded with this decadent dessert with a rich colour AND its fragrant aroma. This is a pretty rich, heavy dessert - much more so than Sooji ka Halwa or Gajar ka Halwa. It may be worth keeping that in mind when you’re deciding how much to make, or what to serve it with. A suggestion - Badam Halwa goes really well served alongside vanilla ice cream. The ice creams helps cut through the richness of the halwa. Ideally, you want to serve Badam Halwa immediately. This halwa does NOT store great for a long time - it can become dry and crumbly. To negate this, you would need to return the halwa to a pan, add some milk and heat it over a medium-high heat, until the milk condenses and the halwa loosens up a bit.
📹 Video recipe
Most of my recipes do have instructional pictures, however this recipe instead has a dedicated video - yay! Check it out - and if you haven’t already, please do subscribe to my channel! Enjoy, with love x
📋 Recipe
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