The instant someone even mentions Badam Halwa, which is probably Almond Fudge to the rest of the world, my mind immediately goes to my dear grandmother. Every time she made a visit to our house, she would bring packets of fresh home made Pal Kova (doodh peda a.k.a Milk Sweet) along with absolutely heavenly Badam Halwa. In my house ( and probably for miles around), I am the only one who does not prefer sweets at all and would run away in the opposite direction. So while everyone thronged around my grandma for a piece of Pal Kova, I would try to disappear from that place. But not even me, ever could possibly stay away from her delicious Badam Halwa and I would inadvertently end up taking 1-2 spoonfuls of this sinfully yummy Indian sweet. You might think it does not sound much, but keeping in mind that I hate sweets it was quite a lot. I have never in so many years of stay at my grandma's place ever took trouble to ask the cook how he actually made the sweet, but now when I find that I have to make it for my family, I keep thinking of asking for that recipe.

Somehow I always didn't mind eating my grandma's version to that of outside shops. Now I realize why! Almond by itself is a rich nut and to top it off,  it is made even more richer by adding Ghee (clarified Butter) and sugar. But shopkeepers/commercial shops go beyond limits and add gallons of Ghee and Sugar to make it sickeningly rich ( at least for me) that even the smell makes me nauseous. I want it to be such that, this sweet is rich of Almonds and tastes so and is not corrupted with other richer ingredients. It should only compliment the almond taste and not take prominence themselves! Though this recipe which I always follow is no way low calorie, I can actually say it probably is, compared to the ones you get  in restaurants and shops :) The flavor oozes the richness of the almonds and is mildly sweet. You can of course increase both Ghee and Sugar to suit your preferences and taste :) This works for me.