Badam Halwa, or Almond Halwa, is a rich, luscious treat that lends itself perfectly to very special occasions...like Diwali. But like the best dishes, it is also quite foolproof and requires just five ingredients (besides the garnish). Be warned that if you're not patient and balk from some heavy-duty stirring over a hot stove for nearly an hour, this is not the sweet for you.
Almond Halwa: Indian Pudding [Vegan]
- 3 cups almonds
- 2-3 cups of non-dairy milk
- 4 tbsp vegan butter
- 3 cups of sugar
- 1 tsp cardamom powder
- 2-3 tbsp pumpkin seeds
- 2-3 tbsp golden raisins
- 1 tsp canola oil
- Place the almonds in a blender.
- Cover the almonds in the blender with enough soymilk to cover them by at least half an inch.
- Blend until you have a pancake-like batter. You want the almond paste to be slightly grainy, but without any big pieces.
- Melt the vegan butter in a skillet, preferably a really well-seasoned cast-iron or non-stick one.
- Pour the almond paste into the skillet.
- Add the sugar.
- Over medium-low heat, stir the paste constantly with a ladle to prevent it from sticking to the bottom.
- When the paste loses a good deal of its moisture and expresses the fat, turn off the heat. Stir in the cardamom powder.
- Pour into a plate or a serving dish.
- To garnish, heat the canola oil in a small saucepan.
- Add the pumpkin seeds and raisins and stir until they just start to change color.
- Pour over the halwa.