Badam Halwa Recipe: These tips will come in handy while making Badam Halwa

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If you want to make almond pudding, then for this you have to do some preparation first. For example, to make Badam Halwa, you have to soak almonds in hot water for about 2-3 hours. This will remove the skin easily and the almonds will also become soft to grind.

Often after eating food, one feels like eating something sweet or if there is an auspicious occasion, then we definitely make sweets. The first thing that comes to mind is making halwa. As such, flour or semolina pudding is mostly made in homes. But if you want to make something different and tasty this time, try making almond pudding. Its taste is unmatched. But when you are making it, you need to pay special attention to some small things, so that its test is perfect. So, today in this article, we are telling you about some such tips-

It is important to soak almonds

If you want to make almond pudding, then for this you have to do some preparation first. For example, to make Badam Halwa, you have to soak almonds in hot water for about 2-3 hours. This will remove the skin easily and the almonds will also become soft to grind.

Pay attention to the consistency of the paste

Once the almonds are soaked and peeled, it is time to grind them. For this, take the help of a blender or food processor. Also, add some water to make the process even easier. However, during this take special care that the paste should not be too thin.

How to make halwa

Always use a thick bottomed pan or wok to make almond pudding. This reduces the chances of the almonds sticking to the bottom while cooking. Also, always cook the prepared almond paste on medium-low flame. Keep in mind that you keep stirring it continuously, otherwise the almonds may stick to the bottom or burn.

add sugar at the right time

Always add sugar at the right time while making almond pudding. When the almond paste is cooked and starts leaving the sides of the pan, add sugar and mix well. Also, a pinch of cardamom powder can also be mixed in it. During this also keep stirring the halwa continuously, otherwise the sugar does not dissolve properly and lumps start forming.

– Mitali Jain

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