Badam Ka Halwa | Taste of America | Sanjeev Kapoor Khazana

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness with fewer calories.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey adds sweetness with a unique flavor, while jaggery is a traditional sweetener.

Put the California Almonds in an electric chopper and chop to a coarse mixture.

Heat ½ cup ghee in a non-stick pan. Add semolina and roast till light golden and fragrant. Add the almond mixture and mix well. Roast till the mixture turns light golden and fragrant.

Add 1 cup water and mix well. Add saffron and mix.

Add milk, mix and cook till the mixture thickens. Add ½ cup water, mix and cook for 2-3 minutes, stirring occasionally.

Add sugar, mix and cook till the sugar melts and the mixture thickens. Stirring occasionally.

Drizzle remaining ghee on the sides, mix and take the pan off the heat.

Transfer the badam ka halwa in a serving bowl. Serve hot garnished with slivered California Almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens