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Recipe

Badam Halwa

1 h · Serves 6 · Pakistani

Why make it

A rich, glossy almond halwa made from freshly ground blanched almonds, milk, ghee and saffron. It suits Eid tables, dinner parties and winter evenings.

Serves 6

You’ll need

  • 250 g raw almonds
  • 370 ml full-fat milk, divided (120 ml for grinding, 250 ml…
  • 100 g ghee, divided
  • 150 g sugar
  • 1 pinch saffron strands, soaked in 2 tbsp warm milk
  • ½ tsp green cardamom powder
  • 2 tbsp pistachios, thinly sliced, for garnish
  • 1 tbsp flaked almonds, for garnish
1

Step 1 of 8

Boil 500 ml water, pour it over the almonds in a bowl and leave them to soften.
2

Step 2 of 8

Drain the almonds and slip off the skins by pinching each one. Discard the skins.
3

Step 3 of 8

Grind the peeled almonds with 120 ml cold milk to a thick, slightly coarse paste. It should look like wet sand, not a smooth butter.
4

Step 4 of 8

Heat 4 tbsp of the ghee (about 50 g) in a heavy pan over low-medium heat. Add the almond paste and stir constantly until it smells nutty and turns a pale golden colour.
5

Step 5 of 8

Pour in the remaining 250 ml milk and the saffron milk. Stir well and cook until the mixture thickens and pulls away from the sides.

The last 3 steps are in the full recipe.

Cook’s tip

Peel the almonds while they are still warm. Cold almonds hold their skins and the halwa will taste slightly bitter and look dull.

Ready to cook?

Badam Halwa

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