Saffron Almond Pudding Recipe (Kesar Badam Halwa) | Rumi Spice

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Saffron Almond Pudding (Kesar Badam Halwa)

Maha Shivarati is celebrated this year on the evening of February 24th, marking the remembrance of overcoming darkness and ignorance in life and the world. It is most common to find the celebrations in India, Nepal, and other Southeast Asia countries that have members of the Shaiva Hindu diaspora. 

As many of you may already know, saffron is a widely celebrated ingredient in Indian culture, and to celebrate this holiday we have made Badam Halwa, pictured here. It is ready to be served when the mixture is batter-like, or it can be cooked further to let set into bars. The wonderful color and flavor of saffron combined with the ghee makes a rich and amazing treat that is indispensable to celebrations of any kind, and is especially perfect for colder weather! 

Don't forget to decorate the top with saffron, almonds, or pistachios! 

  • 1 cup almonds
  • 2 1/2 cup sugar
  • 3 cup water
  • 2 cup ghee
  • 1 pinch Rumi saffron


  1. Boil 2 cups water and pour over almonds in a bowl. Let soak until skins are ready to remove. Grind skinned almonds into find paste and set aside. Dilute saffron in a little water (not more than two tablespoons) and set aside.  
  2. Boil sugar with remaining 1 cup water in a saucepan until it reaches a syrupy consistency. Add almond paste  and saffron/water mixture to boiling syrup and mix well. Add saffron/water mixture to syrup and mix well. Instantly mix in half of the ghee. Let boil into the mixture turns paste-like, and pour the remaining ghee into the mixture gradually.
  3. Once a batter-like mixture has formed, remove it from heat. Sprinkle with saffron and enjoy! 
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1 comment

  • I cooked this to make the bars. It is unbelievable delicious!

    Brad Freeders

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