Badam Halwa & Mawa Dessert Recipe – Rose Flavored Indian Sweet

Last Updated on 6 months ago by Neha Deshmukh

Badam Halwa & Mawa Dessert Recipe – Rose Flavored Indian Sweet

Hello friends! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian dessert. Today, I’m sharing a recipe that’s become a bit of a showstopper at my gatherings – a beautiful and delicious Badam Halwa & Mawa Dessert, delicately flavored with rose. It’s a little bit fancy, a little bit comforting, and totally unforgettable. I first made this for a Diwali celebration, and it disappeared within minutes!

Why You’ll Love This Recipe

This dessert is a delightful twist on traditional Indian sweets. It combines the rich, nutty goodness of badam halwa (almond pudding) with the creamy, melt-in-your-mouth texture of mawa (khoya). The rose-scented whipped cream adds a touch of elegance and floral aroma that elevates the whole experience. It’s perfect for special occasions, festivals, or simply when you want to treat yourself to something truly special. Plus, it looks absolutely stunning in individual jars!

Ingredients

Here’s what you’ll need to create this dreamy dessert:

• 1 cup badam halwa (almond pudding)
• 175-200 grams mawa (khoya)
• 2 tablespoons sugar
• 0.5 teaspoon cardamom powder
• 0.33 cup chopped nuts (almonds, cashews, pistachios)
• 1 cup heavy cream
• 1 teaspoon rose water
• 1 tablespoon powdered sugar

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

• Mawa/Khoya – types & sourcing: Mawa, also known as khoya, is essentially milk solids. You can find it at Indian grocery stores, usually in the refrigerated section. There are different types – chhena mawa is softer and moister, while dhap mawa is firmer. Either works, but you might need to adjust cooking time slightly.
• Almond Halwa – homemade vs store-bought: While homemade badam halwa is always best (find a linked recipe here!), a good quality store-bought version will work in a pinch. Just make sure it’s not overly sweet.
• Rose Water – quality & substitutes: Rose water can vary greatly in flavor. Opt for a good quality, food-grade rose water for the best aroma. If you can’t find it, a tiny drop of rose extract can be used, but be very careful – it’s potent!
• Nuts – regional preferences: I love a mix of almonds, cashews, and pistachios, but feel free to use your favorites! In some regions, walnuts or even a sprinkle of shredded coconut are popular choices.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First things first, make sure your badam halwa is prepared beforehand. Homemade is wonderful, or a good store-bought version will do.
2. Heat a pan on medium heat. Add the mawa (khoya) and sauté for 4-5 minutes, stirring frequently, until it liquefies. This step is important – you want to cook out the raw milk smell.
3. Add the sugar, then reduce the heat to low. Cook for another 2 minutes, stirring until the sugar is completely melted and incorporated.
4. Now, stir in the cardamom powder and chopped nuts. Cook for just one minute more, then remove the pan from the heat and let it cool slightly.
5. While the mawa mixture cools, let’s make the rose-scented whipped cream. In a chilled bowl, whip the heavy cream with the powdered sugar and rose water until stiff peaks form. Be careful not to over-beat it, or it will turn grainy!
6. Time to assemble! Using a piping bag (or a simple spoon!), layer the badam halwa at the bottom of 4 oz jars, creating a nice swirl effect.
7. Next, carefully add the mawa-nut mixture as the middle layer.
8. Finally, top everything off with the rose-scented whipped cream. Garnish with extra chopped nuts and, if you’re feeling fancy, a tiny sprinkle of edible gold leaves!

Expert Tips

A few little things that will take this dessert to the next level:

• Chill time is key: Let the assembled desserts chill in the fridge for at least 30 minutes before serving. This allows the flavors to meld and the textures to set.
• Don’t skip the sautéing: Properly sautéing the mawa is crucial for developing that rich, caramelized flavor.
• Gentle hands with the cream: Over-whipped cream is sad cream! Stop whipping as soon as stiff peaks form.

Variations

Want to make it your own? Here are a few ideas:

• Vegan Adaptation: Use plant-based mawa (available at some Indian grocery stores or online) and coconut cream instead of heavy cream. It’s surprisingly delicious!
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the ingredients of your store-bought badam halwa.
• Spice Level: My grandmother always added a tiny pinch of saffron to the mawa mixture for extra flavor and color. Feel free to experiment with other spices like nutmeg or a hint of clove.
• Festival Adaptations: During Holi, I like to add a few strands of saffron and a sprinkle of edible silver leaf. For Diwali, I often use a mix of more festive nuts like almonds and pistachios.

Serving Suggestions

These little jars of goodness are perfect for:

• A special occasion dessert
• A festive treat during Diwali or Holi
• An elegant addition to a dinner party
• A sweet ending to a romantic meal

Storage Instructions

Leftovers (if there are any!) can be stored in airtight containers in the refrigerator for up to 3 days. The whipped cream might lose some of its fluffiness, but the flavors will still be amazing.

FAQs

Let’s answer some common questions:

• What is mawa/khoya and where can I find it? Mawa is essentially dried milk solids, and you can usually find it at Indian grocery stores in the refrigerated section.
• Can I make the Badam Halwa a day ahead? Absolutely! In fact, it’s a great idea. The flavors will develop even more overnight.
• How do I prevent the mawa from sticking to the pan? Use a heavy-bottomed pan and stir frequently. A little ghee (clarified butter) can also help prevent sticking.
• What is the best way to pipe the halwa into the jars? A piping bag with a large round tip works best, but a spoon works just fine too!
• Can I use a different type of nut for garnish? Definitely! Walnuts, pecans, or even a sprinkle of shredded coconut would be delicious.
• Is rose water essential for this recipe? While the rose water adds a lovely floral aroma, you can omit it if you don’t have it. The dessert will still be delicious!

Enjoy making (and eating!) this delightful Badam Halwa & Mawa Dessert. I hope it brings a little sweetness to your day!