Festival RecipesBadam halwa recipe | celebrating 3 years of blogging

Badam halwa recipe | celebrating 3 years of blogging

Today my blog turns 3 and i wanted to celebrate the occasion with a sweet. Before going into the recipe, I extend my heartfelt thanks to Raji of Raks Kitchen who motivated me to start my own blog and  cleared even my silly doubts patiently in all times. When i came to Singapore 4  years back the cyber world is totally new to me and I don’t know anything other than checking of emails. Then slowly when I started searching recipes on Google I came across Rak’s Kitchen and started chatting with her. Then we exchanged phone numbers and started sharing even many things apart from food.  Slowly after a year with lot of motivation from her side I  started my own blog and moved into my own domain after 2 years of blogging.
My family is a great support to me and Suresh encourages me a lot in each and every step. During my India Trip few months back , i wanted to design a Visiting card for me and I was very surprised to see the enthusiasm in Suresh and my daughter Varsha in designing the card.  Varsha who loves variety of food and have little interest in cooking and because of her I started trying out more dishes other than Traditional South Indian Dishes. My little one Varun is slowly gaining interest in food but he always say “Baby you are an awesome cook”!!
Most of my cooking are inspired from my Mom who is an awesome cook and cooks for a huge crowd effortlessly. Many times i silently observed her the way she cooks and i have  learnt a lot from her too.
I am happy to have a good circle of friends in the blogging sphere who motivates me a lot in each and every step . I extend my heartfelt thanks to all my readers, friends and followers and all my fellow bloggers who visit my space and  try out my recipes .
So now coming to the recipe, I tried badam halwa from Raks Kitchen and it turned out so well and i loved the texture and the taste very much.
Also check out my

badam halwa

SUGAR 1/2 CUP(Heaped)



  • Soak the badam in hot water for an hour.
  • Take out the skin and grind this into a smooth paste by adding milk to this.
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  • In a heavy bottomed deep vessel ( i used a non stick one) add the sugar and add 1/2 cup of water. Boil till the sugar dissolves and when it is completely dissolved lower the flame and add the ground almond paste.
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  • Mix this without any lumps and the condensed milk(if using) , food color and cardamom powder. If using saffron soak it in warm milk for 10 minutes and add. I didn’t use cardamom powder.
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  • Stir it continuously and slowly start adding ghee to this.
  • When you see white colour bubbles on the sides of the pan switch off the flame and transfer it to a greased plate or bowl.
  • The entire process will take 3-4  minutes. Keep the flame medium low.
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  • I added a dash of Everest Milk Masala at the end to enhance the flavor.
  • You can store this in the refrigerator for 4 – 5 days. Just warm it up in the Microwave before eating which gives the perfect taste of badam halwa.

badam halwa

  • Adding the right amount of ghee will give a nice texture to the halwa and so add it as per the quantity mentioned.
  • Once it cools down it will be thickened, wait for a while to get the perfect texture.

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  1. Many many congratulations Jeyashri. I totally relate to the wonderful feeling this post has been written with. It is so true that support from loved ones and good friends can go a long way to make life very special.
    I wish you loads of success with the blog as well as other things in life.

  2. Happy Blog anniversary 🙂 In spite that I helped and pushed you in blogging, I think one should really have that inside them to make an impact and maintain it 🙂 You have great passion towards it, and I am glad I am a motivator for you :):) Keep going and keep posting 🙂 Thanks for the mention and trying badam halwa..

  3. Hi Jeyashri

    Congrats! Happy blogging. Keep rocking dear. All the best. Badam halwa tempting me to tk out. During DEc visit come with badam halwa.

  4. i tried this today. but it gets sticky and looks like semi burfi.. y is it so? whether i cooked for long time? i cant grind a fine paste as well? but it tastes good. can u clarify me


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