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
Badam ka Halwa


  • 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)


  • 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.


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.
Shireen Ahad
Shireen Ahad For more recipes from the author, click here I am a mother of four children and consider my hobby of cooking food as my fifth child. All five need, love, care, nurturing and great understanding. I run a home catering business by the name of Spices and other than that I enjoy crocheting.
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