Gulmarg Infused Badam Halwa


  • 1/2 cup badam (almonds preferably)
  • 1/2 cup sugar 
  • 1/2 cup ghee (clarified butter)
  • 1g saffron 
  • 1/3 cup milk 
  • 1 teabag/ 1tbsp Gulmarg- Kashmiri Kahwa tea 
  • Hot water


  • Soak badam in hot water for 30 minutes
  • Soak saffron in about 2 tbsp hot milk
  • Infuse Gulmarg- Kashmiri Kahwa tea  in 1/4 cup hot water
  • Peel and grind badam along with the infused tea; grind to a smooth or coarse paste as preferred
  • In a pan, add the remaining milk, the ground badam paste, saffron milk, mix well without any lumps
  • When the raw smell leaves, add sugar
  • The mixture will turn watery and will bubble up
  • Keep stirring; cook in low-medium flame
  • Add ghee in regular intervals
  • Keep stirring until the mixture leaves the sides of the pan and comes together. It will take about 15-20 minutes.
  • Garnish with badam slices

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