Badam halwa is a delicacy prepared with simple ingredients – almond, milk, sugar and ghee. This dish when made in the traditional style requires constant stirring in order to avoid the bottom from scorching . It is very easy to make Badam Halwa in slow cooker. Needs very lil stirring and also less ghee.
3 cup Almonds(Badam)
6-8 tbsp Ghee
1 cup Milk
2 pinch saffron strands
3 cup Sugar
1/4 tsp orange food color (optional)
Soak almond/badam for 2-3 hours (suitable if soaked overnight) & peel off the skin before preparing this dish or boil them for 30 mins in case of last minute preparation.
Blend the peeled almonds in a blender with milk into a coarse paste.
Plug the slow cooker add ghee, almond paste, saffron, food color dissolved in 1 tsp water(optional), milk and sugar.
Set the slow cooker to high for 4:00 hrs of cooking time.
Cover and let cook, after 2 hrs stir the mixture once, thereafter every 30 mins stir this mixture.
For the last 30 mins cook the halwa by keeping the lid half closed so that the moisture can escape.
Badam halwa will be ready in 4 hrs, enjoy !!
Note: if the halwa is still wet, then transfer it to a non-stick pan and fry it for 5-10 mins to get the desired consistency.
If you don’t have a slow cooker, this halwa can be made on stovetop in a pan following the same steps except we will need to keep stirring frequently so that it doesn’t burn. Cook till the ghee separates from the halwa and the halwa doesn’t stick to the sides of the bowl.