Diwali’s the time of year to go a little bit over the top, particularly with food. It is time when every Indian kitchen is overrun– but never overwhelmed– with sweets and savory snacks of every shape, taste and hue. This year’s Diwali dawned on me pretty suddenly, as it seems to do each year, actually. Since I’m no genius in the planning-ahead department, it was only yesterday that I woke up to the fact that I needed to get at least one really special sweet ready in time for the big day. I pondered making vegan laddu, which I love and which are a true Diwali staple, but Desi is not crazy about them. So to make our Diwali sweet something we’d both really, really want to eat– and share– I decided on Badam Halwa, or Almond Halwa. Badam 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. Lots of cooks take tons of time blanching the almonds and peeling them, but I prefer to use whole almonds, skin and all, because the skins are full of flavor and aren’t they good for you? Besides why do more work when you can do less? Check to get new recipe updates by email.
Traditionally Badam Halwa would include a ton of milk and a ton of ghee. I used Earth Balance vegan butter and soymilk, although any non-dairy milk would do here.
More Indian vegan sweets
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