BADAM HALWA

To make Badam Halwa, start by soaking 1 cup of almonds overnight. Blanch the almonds and then blend them with 0.25 tsp of cardamom powder, a pinch of kesar, and 0.25 cup of milk to form a smooth paste. In a heavy-bottomed pan, heat 2-4 tbsp of desi ghee, add the almond paste, and mix gently. Pour in 1 cup of milk and stir thoroughly. Once it begins to boil after 5-7 minutes, add 0.5 cup of sugar and mix again. Cook until the mixture thickens, then transfer it to a bowl and garnish with chopped almonds.

Yes, Badam Halwa is gluten-free as it is made primarily from almonds, sugar, and milk. This makes it a great dessert option for those who are avoiding gluten in their diet.

If you're looking for a healthier alternative to sugar in Badam Halwa, you can use natural sweeteners like honey, maple syrup, or agave nectar. Just remember to adjust the quantity according to your taste preference, as these sweeteners can be sweeter than regular sugar.

To store leftover Badam Halwa, let it cool completely and then transfer it to an airtight container. It can be kept in the refrigerator for up to a week. When you're ready to enjoy it again, simply reheat it in the microwave or on the stovetop, adding a splash of milk if it has thickened.

Badam Halwa pairs wonderfully with other Indian sweets like Gulab Jamun or Rasgulla. For a complete festive meal, serve it alongside savory dishes such as Biryani or Paneer Tikka, and finish with a refreshing drink like Masala Chai or Mango Lassi.