Home Diet and Nutrition Recipes Badam Halwa

Badam Halwa



Badam: 1/2 cup heaped

Sugar: 1/2 cup heaped

Ghee (clarified butter): 1/4 cup

Condensed milk (optional): 3 tblsp

Saffron or yellow food colour: 1 pinch

Elachi: 1, powdered


Method of Preparation

  1. Soak badam for 3-4 hours. Peel the skin and grind it with ¼ cup milk or water to a smooth paste.
  2. In a heavy bottomed pan, add sugar and ½ cup water and bring to a boil until sugar dissolves. Add the ground paste and mix well to avoid lumps.
  3. Add condensed milk, saffron soaked in lukewarm milk or food colour and elaichi.
  4. Keep stirring for 4 minutes.
  5. Add a tsp of ghee in regular intervals and keep stirring until the halwa leaves the pan.
  6. Pour the contents in a greased plate and let it cool down.


Ayurvedic Properties of Almond:

  • Taste: Madhur (sweet)
  • Quality: Guru (heavy) , snigdh (oily)
  • Potency: Ushna (warm)
  • Post-digestive Effect: Ushna (warm)


Medicinal properties of Almond:


Dosha Analysis:

Almonds pacify vata dosha and increase kapha and pitta. Almond halwa is difficult to digest.  Thus kapha persons should take this in lesser amount and the persons who have low digestive power, also should take it in lesser quantity.