Badam ka halwa is a cream of almonds, milk, sugar, cardamom, and saffron.
It is a typical dessert for Dipavali or Diwali, “the Festival of Lights,” an important Hindu community event.
The festival takes its name from the row (avali) of clay lamps (deepa) that Indians place outside their homes to symbolize the inner light that protects from spiritual darkness.
This festival is as important to Hindus as Christmas is to Christians, gifts are exchanged, and friendship, brotherly love, and the light that dispels ignorance are celebrated.
In northern India, they celebrate the story of King Rama’s return after defeating Ravana by lighting rows of lamps.
While in southern India, it is celebrated as the day when Krishna defeated the demon Narakasura.
In western India, the festival marks the day when Vishnu sent the demon King Bali to rule the underworld.
The festival lasts 5 days, and the date changes every year: Diwali is the fifteenth day of the Hindu month of Kartik (eighth month of the year), this year it was from November 2 to 4, 2021.
The second day is Choti Diwali.
The day commemorates the killing of the demon king Narakasura by Krishna, Satyabhama, and Goddess Kali.
But the third day is the main one: families gather for prayer to Goddess Lakshmi followed by food feasts and fireworks.
The Badam ka Halwa can be considered an Indian Christmas dessert, hence it is part of the section Christmas around the world.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Indian
Ingredients
- 1 3/4 cups almonds
- 7/8 cups milk
- 1 cups sugar
- 1/2 cups Ghee (Clarified butter)
- 1 tsp saffron
- 4 cardamom
- 1/2 cups water
Steps
Soak the almonds in water overnight.
Set aside some almonds for decoration.
Grind the almonds with half of the milk to form a smooth paste.
Crush the cardamom in a mortar.
Dissolve the saffron in two tablespoons of water.
Melt 1/2 cup of ghee in a saucepan, add the water and bring to a boil, then turn off and add the sugar.
Turn the heat back on and add the almond paste, balance with the remaining milk, then add the cardamom and saffron. Continue to stir over medium heat.
Continue stirring for about 20 minutes until the color turns brown, then add the remaining 1/8 cup of ghee, mix well, and serve hot with sliced almonds on top.
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This is the ghee that can normally be purchased in supermarkets in India, but you can find the version for us Westerners online.
