Rich, nutty, and deeply comforting, this Akhrot Badam Khoya Halwa combines slow-cooked almonds, walnuts, and khoya in the Ember Cast Iron Dutch Oven. The gentle heat retention of cast iron allows the nuts and milk to cook evenly, creating a halwa that is luxurious, aromatic, and perfect for festive gatherings or special occasions.
Prep time: 15 mins
Cook time: 50 mins
Total time: 65-70 mins
Serves: 8-10
Ingredients for the Halwa
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400 g Badam, soaked, peeled, and coarsely ground
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300 g Akhrot, coarsely ground
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1 litre Full-Fat Milk
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140 g Ghee
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400 g Khoya, grated
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180 g Jaggery, grated
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50 g Sugar
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1 tsp Cardamom Powder
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Few saffron strands soaked in 2 tbsp warm milk
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¼ tsp Salt
For Garnish
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25 g Pistachios, finely slivered
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25 g Almonds, finely slivered
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Few saffron strands
Method
Step 1
Soak the almonds in hot milk for 30 minutes. Peel the almonds and grind them into a coarse paste. Coarsely grind the walnuts separately and keep aside.
Step 2
Preheat the Ember Cast Iron Dutch Oven on low-medium flame for 2 to 3 minutes.
Step 3
Add the ghee and allow it to warm gently. Add the coarse almond paste and walnuts. Cook on medium-low flame for 8 to 10 minutes, stirring continuously until the mixture turns aromatic and lightly toasted.
Step 4
Pour in the milk and stir well to combine. Bring the mixture to a gentle simmer.
Step 5
Cook on low flame for 15 to 20 minutes, stirring occasionally, until the milk reduces and the mixture begins to thicken.
Step 6
Add the grated khoya and mix well. Continue cooking for 8 to 10 minutes until the khoya melts completely into the mixture and the halwa develops a rich, creamy consistency.
Step 7
Reduce the flame to low. Add the grated jaggery and sugar. Stir continuously until both dissolve completely.
Step 8
Add the cardamom powder, saffron milk, and salt. Mix well and continue cooking for 5 to 8 minutes until the halwa leaves the sides of the Dutch oven and reaches a thick, glossy consistency.
Step 9
Turn off the flame. Allow the residual heat of the Dutch oven to cook the halwa for another 2 to 3 minutes.
Step 10
Transfer to a serving dish or serve directly from the Dutch oven. Garnish with pistachio slivers, almond slivers, and saffron strands.
Note
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Cook the halwa on a low to medium-low flame for even cooking and better flavour development.
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Add the jaggery only after the milk and khoya have reduced to prevent the mixture from becoming grainy.
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Keep the almonds and walnuts slightly coarse for a richer texture and better mouthfeel.
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The Ember Cast Iron Dutch Oven retains heat exceptionally well, so turn off the flame slightly before the halwa reaches its final consistency.
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Residual heat will continue to cook and thicken the halwa even after the flame is turned off.