Sweets for Diabetic patients -Badam Halwa-indian receipe

 

Sweets for Diabetic patients too

For individuals with diabetes, traditional Badam Halwa, which is high in sugar and carbohydrates, may not be suitable. However, with some modifications, a diabetes-friendly version of Badam Halwa can be prepared. This typically involves using sugar substitutes like stevia or erythritol instead of sugar, and reducing the overall carbohydrate content by using almond flour instead of wheat flour. Additionally, portion control is important for managing blood sugar levels.

            Almond Sweets 

History of Badam halwa

The origins of Badam Halwa can be traced back to the Indian subcontinent, where it holds a significant place in the cuisine, particularly during festivals and celebrations. Halwa itself has ancient roots in the Middle East and Central Asia, and it spread to the Indian subcontinent through trade and cultural exchange.

Badam Halwa specifically originated in the Mughal courts of India, known for their rich and indulgent culinary traditions. The Mughals, who ruled much of the Indian subcontinent from the early 16th to the mid-19th centuries, were fond of elaborate feasts and desserts, and Badam Halwa became one of the delicacies prepared for royal banquets and special occasions.

Originally, Badam Halwa was made with almonds, ghee (clarified butter), sugar, and aromatic spices such as cardamom. Over time, regional variations emerged, with different regions adding their own twists and flavors to the recipe.

With the growing awareness of health and dietary preferences, modern adaptations like low-carb Badam Halwa have emerged to cater to individuals following specific diets, such as low-carb or keto diets, while still providing the rich and indulgent taste of the traditional dessert.

Here's a basic recipe for Badam Halwa:

Ingredients:

1 cup almonds (badam), soaked overnight and peeled

1 cup milk

1/2 cup ghee (clarified butter)

1/2 cup sugar (adjust to taste)

A pinch of saffron strands (optional)

Cardamom powder for flavor (optional)

Chopped nuts for garnish (optional)

Instructions:

Grind the soaked and peeled almonds into a fine paste using a blender or food processor. You can add a little milk to help with the grinding process.

In a heavy-bottomed pan, heat the ghee over medium heat.

Add the almond paste to the pan and sauté it in the ghee for about 8-10 minutes, stirring continuously to prevent burning.

In a separate saucepan, heat the milk until it's warm. If using saffron, you can add it to the warm milk to infuse its flavor and color.

Slowly add the warm milk to the almond paste mixture, stirring continuously to combine.

Add sugar to the mixture and continue cooking over low heat, stirring constantly until the mixture thickens and starts to leave the sides of the pan. This may take around 15-20 minutes.

Once the halwa reaches the desired consistency and the ghee starts to separate, remove it from the heat.

Optionally, add cardamom powder for flavor and mix well.

Garnish with chopped nuts like almonds, cashews, or pistachios.

Serve warm and enjoy your delicious Badam Halwa!

Remember, you can adjust the sweetness and consistency of the halwa according to your preference. Enjoy!