Badam Halwa Croissants
Badam Halwa Croissants are my Indian spin to the popular French Bakery style Almond Croissants. Store bought croissants are stuffed with homemade badam halwa making for a delicious Indian fusion dessert.
Servings: 12 mini croissants
Ingredients
- 12 mini croissants ( or 6 regular croissants)
- powdered sugar as needed
Badam Halwa
- 2 cups almond flour
- 2 cups whole milk or 2 % milk
- 1 cup + 2 tablespoons sugar ( I used organic sugar) see note 1
- 8 teaspoons ghee
- pinch of saffron
- 4 cardamom pods, finely crushed
Sugar Syrup
- ½ cup water
- ⅓ cup sugar
- pinch of saffron
- 2 whole cardamom pods
Instructions
SUGAR SYRUP
- In a small sauce pan add ½ cup water, ⅓rd cup sugar, 2 cardamom pods and a pinch of saffron. Simmer for 5 minutes.
BADAM HALWA
- Heat two teaspoons of ghee in a wide pan. Once the ghee melts, reduce the heat to low and add 2 cups of almond flour.
- Coat the almond flour with ghee and saute for two minutes.
- Add 2 cups milk and a pinch of saffron. Cook for 2 minutes and add 1 cup + 2 tablespoons of sugar.
- Mix it well and cook in medium flame, stirring continuously till the halwa starts to thicken. It will take about 12-15 minutes. Stir often to avoid burned bottom.
- Add 4 teaspoons of ghee and cook till ghee is incorporated into the halwa and halwa comes together.
- Finally add 2 more teaspoons of ghee and crushed cardamom and cook for 2 -3 minutes. Do not over cook the halwa, keep it slightly soft as the halwa will thicken as it cools.
ASSEMBLING THE CROISSANTS
- Lightly toast the Croissants for 45 seconds ( not more than that). Slice in half, lengthwise.
- Coat some sugar syrup on both sides and add few teaspoons of badam halwa
- Close the croissant and dust the top with powdered sugar. Enjoy them immediately or cover till they are ready to be served.
Notes
Note 1: The organic sugar I used is not overly sweet, so I needed 1 cup + 2 tablespoons of sugar for the halwa. If using regular granulated sugar, 1 cup ( or slightly more) should be enough. Also note that the halwa should be tad bit sweeter than how you would prefer as we stuff it inside the croissant.
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- Mini Croissants can be replaced with regular croissants.
- Badam Halwa and sugar syrup can be made a day in advance.
- Assemble the croissants on the day of serving them.
- Use a wide pan to make the halwa, so it takes less time to cook.
- Sugar syrup helps to keep the croissants moist for long time.
- Do not over cook the halwa, keep it slightly soft. If the halwa becomes too thick after cooling, add little hot water and mix it well.
- Almond Halwa Croissants tastes best when consumed in 1-2 days. But you can also store them in the refrigerator for upto 4 days.