Posts Tagged ‘indian sweets’


This is really an indulgence. My daughter goes nuts for this badam cashew cake / burfi. She can literally gobble 5 or 6 at a time. She calles it square sweet. But strangely she doesn’t like candies or chocolates. My mom always does this for her. Since mom is here, I wanted to learn this straight from her. Tried this on my hubby’s birthday and it came out pretty good.


Ingredients: ( for 50 squares)692

  • Plain Almonds- 11/2 cups.
  • Plain Cashew- 1/4 cup.
  • Water-1/2 cup.
  • Cane sugar- 41/4 cups.
  • Ghee- 1cup- divided.


  1. Wash and soak the Almonds (Badam) in warm water for 1/2 hour.
  2. Wash and soak the Cashews (Kaju) in warm water separately.
  3. Peel the skin from almonds and drain the water.
  4. Grind the almonds and cashew in a  blender  to a  smooth paste, with 1/2 cup of fresh water.
  5. This should give approximately 2 cups of paste.
  6. To 2 cups of paste add 41/4 cup of cane sugar in a  nonstick pan and turn the heat on.
  7. Allow it to cook while constantly stirring it.
  8. Ghee can be added slowly, while the paste is cooking.
  9. In about 20-25 minutes, simmer the heat and add the remaining ghee and carefully observe for consistency.
  10. There is a thin line between halwa and cake. When the corners don’t stick to the pan anymore and when you feel it’s crossing the  halwa stage(loose setting) and starting to get more dense, it’s almost done and you can turn the heat off.
  11. When you cook more than this, it can turn very hard or get charred.
  12. Quickly have a  tray ready( greased with ghee) and pour the contents and cut them into little squares, when it’s still warm.
  13. Store it in a container,w hen it completely cools off.



  1. Since almond itself has a strong flavor to it, it is not required to add cardamom or any other flavoring.
  2. The consistency is really important. With practice, you will know, the difference between halwa consistency and burfi consistency.
  3. Make sure you buy plain versions of Almonds and Cashews (Do not buy salted or roasted).


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Badam Halwa

Mmm Mmm Mmm Good!  The very thought of it, makes me crave for it all over again. I did this “Badam Halwa” as a father’s day treat for my husband. He simply loves it. “Hard nut to crack”  is literally the best phrase for this  badam nut. On the way back from school, inside our colony, we used to have almond trees. Squirrel’s, would have done us a favor by scattering some of the hard to crack nuts  around in the ground and we would break the hard nut with a lot of effort and eat the fresh almond inside. Although popularly referred to as a nut, the almond fruit’s seed is botanically not a true nut, but the seed of a drupe.

 The sweet almond itself contains practically no carbohydrates and may therefore be made into flour for cakes and cookies (biscuits) for low-carbohydrate diets or for patients suffering from diabetes mellitus or any other form of glycosuria. Almonds are a rich source of Vitamin E, also rich in monounsaturated fat, one of the two “good” fats responsible for lowering LDL cholesterol. Claimed health benefits of almonds include improved complexion & and the prevention of cancer.

In Ayurveda, an ancient system of health care that is native to the Indian subcontinent, almond is considered a nutritive for brain and nervous system. It is said to induce high intellectual level and longevity. Recent studies have shown that the constituents of almond have anti-inflammatory, immunity boosting, and anti-hepatotoxicity effects.

Almonds (Badam)

Almonds (Badam)

Ingredients:                         Cooking and Performance 024

  • Almonds-unsalted- 2cups.
  • Cane sugar- 2 1/2 cups.
  • Kesar yellow color- 1/2 tsp.
  • Ghee- 1cup.
  • Milk-1/2 cup.
  • Saffron- few strands.


  1. Blanch almonds in hot water for 1 hour.
  2. Remove outer skin and grind into smooth paste using  warm milk for grinding.
  3. Mix little water to sugar and heat it in a thick bottom pan, till it is dissolved and one string consistency is reached.
  4. Add badam paste and cook til it becomes thick.
  5. Add kesar color and saffron soaked in milk.
  6. When the halwa sticks to the bottom of the pan, add ghee at last, slowly, contantly stirring, till halwa consistency is set.
  7. A tasty and nutritious dessert is “all set” to be enjoyed.


  • If you miss the halwa consistency and the setting gets hard, no worries- it can be enjoyed as “Badam Cake”.
  • Do not refrigerate, as the sugar may crystallize. It can be stored in an airtight container, after it cools down. Since it has ghee, it will not get spoilt for few weeks.

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