Badaam Halwa / Almond Saffron Fudge

Contributed by

Viji Varadarajan

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Badaam Halwa / Almond Saffron Fudge

This almond dessert made in Tamil homes is most authentic and flavorful. It is very simple to prepare. In our home it is prepared as one of the main desserts for Divali. The Queen of all desserts in an Indian home. It’s prepared a little differently in the North as verses the South - but nevertheless unbeatable in taste and flavour. It is fiercely a favourite dessert in my home. All it needs is freshly soaked almonds, coarsely blended. To this goes, sugar and the most fragrant saffron and the wonderful tasting home made ghee / clarified butter. That is all. The end result is pure heaven. Do enjoy making it at home and you will begin doing it multiple times.
Servings 6


  • 2 1/2 cup almonds
  • 1 1/2 cup sugar
  • 1/4 cup milk
  • a few strands of saffron
  • 1/4 cup ghee, melted


  • Soak the almonds in hot water for an hour. Alternatively, add a little water and microwave for 2½ minutes on high. Microwave in two lots if the quantity is large.
  • Peel skin. Blend coarsely, adding a quarter cup of warm milk. Prepare saffron by mashing it in two teaspoons of hot milk. Bunch it together in one corner of the cup by using the thumb or forefinger until the milk turns a dark orange. Keep aside.
  • Mix sugar and almond paste together. Stir over a medium flame for 5 – 6 minutes until the mix thickens a little and leaves the sides of the pan. Add the ghee little by little.
  • Add the mashed saffron and the remaining freshly melted ghee. Stir for two minutes and remove from flame.
  • Tasty Tip: A great tasting dessert, served hot or cold. You can also heat it up in a microwave and serve with a scoop of vanilla ice cream.
Course: Dessert
Cuisine: Indian

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