Hartalika Teej is one of the most important festivals celebrated by women in India, particularly in the northern and western regions. It is a day dedicated to fasting and praying for the well-being and longevity of their husbands. During this festival, women gather to celebrate with traditional rituals, and food plays a central role in the festivities. One of the most popular desserts that is prepared for this occasion is Badam Halwa (Almond Halwa). This rich and indulgent sweet is made with almonds, ghee, sugar, and milk, making it a perfect treat to enjoy on such a special occasion. Here’s a simple and delicious recipe to make Badam Halwa at home:
Ingredients:
- Almonds (Badam) – 1 cup (soaked overnight)
- Full cream milk – 1 cup
- Sugar – 1/2 cup (adjust to taste)
- Ghee (clarified butter) – 3 tablespoons
- Cardamom powder – 1/2 teaspoon
- Saffron strands – a few (optional, for flavor and color)
- Chopped almonds and pistachios – for garnishing
- Rose water or kewra water – 1/2 teaspoon (optional, for fragrance)
Preparation:
1. Soak the Almonds:
Begin by soaking the almonds in water overnight or for at least 4-5 hours. This helps in removing the skin easily and gives a smooth texture to the halwa. After soaking, peel the almonds and set them aside.
2. Grind the Almonds:
Once the almonds are peeled, grind them into a coarse or fine paste using a little milk or water. You can make it as smooth or as chunky as you prefer. A paste will give a smooth texture to the halwa.
3. Cook the Badam Halwa:
- Heat a heavy-bottomed pan or wok and add 2 tablespoons of ghee.
- Once the ghee melts, add the almond paste to the pan. Stir it continuously, allowing it to cook in the ghee for about 5 minutes, or until it starts to release a lovely aroma.
4. Add Milk:
Slowly add the milk to the almond mixture, stirring constantly to ensure there are no lumps. Continue to cook on low heat while the mixture absorbs the milk. The consistency will begin to thicken after a few minutes.
5. Sweeten the Halwa:
Add sugar to the mixture and stir well. Let it cook for another 10-15 minutes on medium heat, until the sugar is completely dissolved, and the halwa thickens to a pudding-like consistency. You can adjust the amount of sugar based on your sweetness preference.
6. Flavor the Halwa:
Once the halwa has thickened, add cardamom powder and a pinch of saffron strands (soaked in warm milk, if using). You can also add rose water or kewra water for a fragrant touch. Stir well to combine all the flavors.
7. Garnish and Serve:
Once the halwa has reached the desired consistency and is cooked through, remove it from the heat. Garnish with chopped almonds, pistachios, and a few saffron strands for a royal touch. You can serve Badam Halwa warm or at room temperature.
Tips for the Perfect Badam Halwa:
- Use full-fat milk for a richer and creamier texture.
- Soaking almonds for a longer time makes it easier to peel and grind them smoothly.
- You can also add rose petals for an extra touch of elegance.
- Adjust the sweetness according to your taste as the sweetness can vary based on the type of sugar used.
Why Make Badam Halwa on Hartalika Teej?
Badam Halwa is a celebratory dish, perfect for a festival like Hartalika Teej. It’s not only a delicious dessert but also packed with nutrients from almonds, making it a healthy indulgence. The rich, aromatic flavor of this halwa will bring a festive feel to your table, making it a perfect choice for this important occasion. The inclusion of almonds, which are considered auspicious in Indian culture, adds a special touch, symbolizing prosperity and strength.
Celebrate this Hartalika Teej with a plate of warm, flavorful Badam Halwa, and share the joy and sweetness with your loved ones!
