Badam ka Halwa
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We love this delicious badam ka halwa and how easy it is to make!
- PREP TIME: 10 minutes
- COOK TIME: 20 minutes
- SERVINGS: 8 persons
INGREDIENTS
- ½ cup ghee or oil
- 2 tablespoons unsalted butter
- 1 cup milk powder (the author prefers using Nido)
- 5 eggs
- 1 tin sweetened condensed milk (397g)
- ½ cup coconut, grated
- ½ cup almonds, crushed
- ½ cup sugar
- 2-3 pieces green cardamom (elaichi)
DIRECTIONS
- 1. In a bowl put eggs, condensed milk, sugar, coconut and almonds.
- 2. Take a pan and add ghee/oil along with butter. Add green cardamom (elaichi) and once it splutters (Elaichi karkarake) add milk powder and stir constantly (bhoonein).
- 3. Keep the flame low-medium and keep stirring till light golden. The stirring is an essential step as the milk powder can burn and give a bitter taste to the halwa.
- 4. Once the milk powder is light golden, add the eggs and other ingredients that were kept in the bowl.
- 5. Turn heat to low and keep stirring (bhoonein) till the oil comes out from the side or it starts clinging to the spoon.
- 6. Take off heat and garnish with crushed almonds. It’s addictive so you might want to make a big batch.
- 7.
Notes:
Disclaimer - The color of the halwa is slightly darker in the video due to the lighting. Please make sure you bhunafy it just enough so that it's a nice golden brown in the end. Can be kept for a few days outside or in the fridge for upto a month. The author uses Nido milk powder in the recipe, however, if it is not available in your other part of the world then other dry milk powders can be substituted.
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