Today we celebrate Vijayadashami, the tenth day and the end of Navratri celebrations. I made an elaborate recipe posts for all the nine days of Navratri. If you are interested , take a look at this page. You will get an idea about how I celebrated. Nowadays, I don’t do it. Being health conscious, it is impossible for me to make so many sweets on a daily basis. So I keep it simple.
I have recently started a FB group for my students and readers. It is a private group and I try to share my knowledge of baking and cooking as much as possible in the group. If you want to keep in touch with me, send me a join request here. As part of discussions, one of my students/ readers asked me for the recipe of badam halwa. And I promised them that I will post it soon.
So as part of Vijayadashami and as part of a recipe request, I tried badam halwa. I will be sharing two ways to make badam halwa today. One is the lengthy version made on stove top and the other is a quick version made in MW. It hardly takes 10 minutes to make in MW and it takes nearly 30 minutes in stove top method.

Badam Halwa Recipe – The stove top method:
I prefer making in stove top. MW is not my go to method, even though it takes very little time. We start with soaking almonds in hot water, then remove skin, grind it to a coarse paste with milk and cooking it in a pan slowly on medium flame, adding ghee in batches and taking care and avoiding any burns because of splatter. Once the ghee separates, transfer to a serving bowl and enjoy it hot. It needs utmost patience, constant stirring to get the final halwa. Though it is a tedious task, it makes the best badam halwa.
Badam Halwa Recipe – MW Method:
To make it in MW, you just need ten minutes. The method is so quick. We won’t be using whole almonds here but almond meal. So you just dump everything into a MW safe bowl, cook on medium powder and stir in between. And your halwa is ready in five to ten minutes. This would be a beginner method. Also if you like to do things fast and don’t have the patience, then this can help you.

If you know me for a long time, then you might also know that I am a Shirdi Sai devotee. So Vijayadashami also has a very important place for all Sai Bakths. Today is Baba’s Mahasamadhi day and we always try to celebrate his life on this very special occasion. So here is my special sweet on this auspicious day.
I also made a short video and posted it in my Instagram as IGTv. Take a look at the video if you love a visual demonstration. Or you can just read the post and understand the procedure. If you have not yet followed me in Insta, please follow as I always post there.


Badam Halwa Recipe Two Ways
Ingredients
Stove Top Method:
- 150 gm Almond
- 200 ml Milk
- 100 ml Ghee
- 100 gm Sugar
- Saffron – a few strands
- Food Colour a few drops
- 2 drops Rose essence
MW Version:
- 150 gm Almond Meal
- 150 ml Milk
- 100 gm Sugar
- 100 ml Ghee
- Saffron – a few strands
- Food Colour a few drops
- 2 drops Rose essence
Instructions
Stove Top Method:
- Soak almonds in hot water for 30 minutes.
- Peel skin and set aside.
- In a mixer jar, take almonds, saffron and milk and grind to coarse paste.
- Take this paste in a saucepan, add sugar, food colour, rose essence and mix well.
- Cook the mixture on medium flame until it starts thickening.
- Add ghee in batches and keep stirring until it no longer absorbs ghee and the mixture leaves the sides of the pan.
- Transfer to serving bowls, top with slivered almonds and saffron strands.
- Serve it hot/warm/at room temperature.
MW Method:
- In a MW safe bowl, combine milk and saffron strands.
- Cook in MW on medium power for 30 seconds.
- Now mix sugar, almond meal, ghee, food colour and rose essence.
- Cook in MW for 30 seconds on medium power.
- Mix it well.
- Cook for 1 minute intervals, every time stirring the mixture well.
- Repeat until the mixture is thick and doesn’t absorb the ghee back when stirred.
- Transfer to serving bowls, top with slivered almonds and saffron strands.
- Serve it hot/warm/at room temperature.