A luxurious almond dessert infused with ghee, cardamom, and saffron — rich, aromatic, and melt-in-your-mouth.
🧂 Ingredients (Serves 4)
1 cup raw almonds (badam)
3/4 cup sugar (adjust to taste)
1/2 cup ghee (clarified butter)
1 cup milk or water (for grinding)
1/4 tsp cardamom powder
8–10 strands saffron, soaked in 1 tbsp warm milk
1–2 tbsp chopped almonds or pistachios (for garnish, optional)
🥣 Preparation
Step 1: Soak & Peel Almonds
Soak almonds in hot water for 1 hour (or overnight).
Peel the skin and drain the almonds.
Step 2: Make Almond Paste
Grind the peeled almonds into a slightly coarse paste using 1 cup of milk (or water if making a lighter version). Do not make it too fine.
Step 3: Cook the Halwa
Heat 2 tbsp of ghee in a thick-bottomed pan.
Add the almond paste and cook on medium-low heat, stirring continuously to avoid sticking.
After 6–8 minutes, when the paste thickens and starts to release aroma, add sugar and the soaked saffron milk.
Continue to stir and cook. The mixture will loosen up as sugar melts, then thicken again.
Step 4: Add Ghee & Cardamom
Add the remaining ghee, a little at a time, while stirring.
Keep cooking until the halwa leaves the sides of the pan and the ghee starts to separate.
Stir in cardamom powder and cook for another 1–2 minutes.
🍽️ Serve
Serve hot, warm, or chilled — garnished with chopped nuts or silver varak.
📝 Tips
Stir constantly to avoid burning.
For a more festive flavor, add a tsp of rose water or a few drops of kewra essence at the end.
Use Welza Premium Badam, Cardamom Powder, and Saffron for authentic taste and color.
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🥤 Almond Smoothie Recipe