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Badam Halwa is a classic rich and luscious Indian dessert made with just 4 main ingredients of almonds, milk, sugar, ghee, and laced with cardamom and saffron. This Badam Halwa is put together quickly in less than 25 minutes using almond flour. It’s the ideal dessert for any celebration or festival!
Many Indians prefer halwa as a dessert, especially on cold or rainy days. There are numerous varieties made all over the country. We use semolina, wheat flour, lentils, vegetables, fruit, and even nuts to make halwa. You can try a few of my halwa recipes – Carrot Halwa, Besan Halwa, Sooji halwa.
Badam is the Hindi word for almond, and halwa is a type of pudding. Almonds are traditionally used to make badam halwa, which is made by soaking them in water, blanching them, making a paste, and then making the halwa.
This recipe I’m sharing today is an easy-peasy version made with blanched almond flour. I call this a shortcut recipe 🙂 as it is fuss-free and so quick, similar to my Badam Katli with almond flour!
It’s the ideal dessert for festivals like Diwali and Holi, get-togethers, and parties.
It is simple to prepare and requires minimal ingredients.
It has a rich and luscious texture and delectable flavor.
This recipe requires very little effort.
It is a gluten-free dessert and can easily be tweaked to make vegan and keto.
It is excellent for making ahead of time
Most importantly, it is kid-approved!
Tried this recipe today. It was perfect! I loved that it was not too sweet like some other desserts, just the right sweet and consistency. Thank you for this super recipe!
– PB
Ingredients to Make Badam Halwa
Milk: I like to use full-fat cow’s milk for this recipe. You can also make it with plant-based milk, like almond or coconut, if you are vegan.
Saffron: Saffron boosts the color and flavor of the halwa. I love to use good-quality Spanish or Persian saffron. Add crushed saffron strands to warm milk. Set it aside for 5 minutes for the flavor and color to develop.
Ghee: A generous amount of ghee improves the taste and mouthfeel of the halwa. I strongly advise against reducing the amount of ghee in this recipe.
Almond flour: You must use fresh, good-quality almond flour. I usually buy mine from Costco. You can also find it online on Amazon.
Sugar: This recipe calls for granulated white sugar. If you prefer less sweet, you can adjust the quantity accordingly.
Cardamom powder: I grind cardamom to make my own powder. It just takes a few minutes to crush the cardamom in a mortar and pestle.
Nuts: I love to add slivered almonds and pistachios for garnish, but you could add raisins if you like.
How To Make Almond Flour Halwa
Just follow these step-by-step instructions to make the most amazing melt-in-mouth halwa.
Heat 1 tablespoon of milk in a small pan on medium heat. Once it’s hot (no need to boil it), add a pinch of crushed saffron strands to it. Remove the pan from the heat and set it aside for 5 minutes for the flavor and color to develop.
In a heavy-bottom pot, heat ghee. Heat it on a medium flame.
Then reduce to low heat. Next, add almond flour and saute till the raw smell of the almond flour disappears, and the almond flour starts to turn golden in color. Stir continuously to avoid burning. In total, it will take about 10 minutes.
Now add milk and mix continuously so that there are no lumps. Cook for 5-6 minutes till the almond flour soaks up all the milk.
Add sugar, saffron milk, cardamom powder, and stir. Halwa loosens and then sauté to thicken it again.
Cook till the halwa thickens and it easily leaves the sides of the pan. Stir continuously till you get a pudding-like consistency.
Almond Halwa thickens as it cools. Once you have the right consistency, take it out in a serving bowl.
Serve the badam ka halwa warm, garnished with slivered pistachios or almonds.
Tips
Use almond flour that is extremely fine and blanched, not almond meal.
Use generous amounts of homemade ghee or store-bought ghee.
Use a low-medium heat setting to prevent the halwa from burning.
To ensure that the halwa is cooked through, cook it until it begins to leave away from the pan’s sides.
For the best aroma, use freshly ground cardamom powder. Store-bought cardamom powders do not have the same aroma as freshly ground.
No saffron in the kitchen – no problem! Simply use a pinch of turmeric powder, or you can even skip it completely.
How To Serve?
When serving badam halwa, it is best when it is warm. You can also serve it at room temperature. This halwa is usually served in a dessert bowl.
You can serve the halwa on a dessert plate in the shape of a bowl. Fill up the halwa in a bowl, press it to set, and then flip it over onto a serving plate to serve it in the shape of a bowl.
Sprinkle some slivered almonds, pistachios, and rose petals for garnish. You can also drizzle some ghee on top for the aroma.
How to store?
When stored in an airtight box, it keeps well for up to a week in the refrigerator. Just before serving, heat for about 30 seconds in the microwave.
This halwa freezes well. For up to 1 month, badam halwa remains fresh in a freezer-safe container. When ready to eat, defrost and reheat until hot.
Common Questions
Can I use Almond meal in this recipe?
It is not ideal, but you can use almond meal. Almond meal is made from raw, unpeeled almonds and is coarser than almond flour. The main difference you will find is that your halwa will have a dark brownish color.
Can I use whole almonds instead of almond flour?
Yes, you can! You must soak the almonds in hot water for about 30-45 minutes. Peel the almonds and pulverize them to make a fine paste. The only disadvantage of using whole almonds is that you have to plan ahead to allow sufficient time for the almonds to soak. It will also take longer to sauté the almond paste in the initial recipe steps.
Badam Halwa is a classic rich and luscious Indian dessert made with just 4 main ingredients of almonds, milk, sugar, ghee, and laced with cardamom and saffron. This Badam Halwa is put together quickly in less than 25 minutes using almond flour!
Heat 1 tablespoon of milk in a small pan on medium heat. You can also microwave the milk for 30 seconds. Once milk is hot (no need to boil it), add crushed saffron strands to it. Remove the pan from the heat and set it aside for 10 minutes until the flavor and color develop.
Stovetop Method
In a heavy-bottom pot, heat ghee over a medium flame.
Reduce to low heat. Add almond flour and sauté until the raw smell of the almond flour disappears and the almond flour starts to turn golden in color. Stir continuously to avoid burning. In total, it will take about 10 minutes.
Now add milk and mix continuously so that there are no lumps. Cook for another 5-6 minutes till the almond flour soaks up all the milk.
Add sugar, saffron milk, cardamom powder, and stir well. Halwa loosens and then saute to thicken it again.
Cook till the halwa thickens and the ghee leaves the sides of the pan in about 6-7 minutes.
Almond Flour Halwa thickens as it cools. Once you have the right consistency, transfer it to a serving bowl. Do not leave it in the pan as it can overcook and get chewy.
Serve badam halwa warm, garnished with slivered pistachios or almonds.
Notes
Use almond flour: Use almond flour for this recipe. Almond meal is not as fine, and won’t make a smooth halwa. Don’t skip ghee: For melt-in-the-mouth halwa, the right amount of ghee is essential. Hence, I suggest using the amounts mentioned in the recipe. Using jaggery: One reader tried with 1:1 jaggery replacement, and it worked, but she found it very sweet and suggested using 3/4 or 1/2 cup jaggery for 1 cup sugar.
I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.
My mom makes almond halwa the traditional way by soaking the almonds and then cooking the paste. I loved this easy-to-make halwa with almond flou,r but the same nutty texture and taste. Additional tips: Add the exact amount of milk; otherwise, it takes longer to thicken. Follow the exact cooking time in Step 2, but it may need a bit longer in Step 5. Thanks for the recipe. Adding it to my easy to make traditional recipe list.
Hi Nisha, I have added the option to reduce the number of serving. At the start of the recipe card, where “Servings” are mentioned, use the slider to adjust the number of servings.
Tried this recipe today. It was perfect! I loved that it was not too sweet like some other desserts, just the right sweet and consistency. Thank you for this super recipe!
Hey, have you tried it with water instead of milk?
Thanks!
Anjali
Hi Anjali – I have tried with half water and half milk and it works. I am sure it will work fine with just water too.
Can the the almonds flour be roasted ahead of time ?
Hi, I have not tried, but you could dry roast almond flour ahead of time and use it in this recipe. It will reduce the initial 10 minutes of roasting time.
WOW! This was absolutely delicious! Tasted like a cross between candy and mithai. LOVED IT! Thank you for sharing this recipe!
My mom makes almond halwa the traditional way by soaking the almonds and then cooking the paste. I loved this easy-to-make halwa with almond flou,r but the same nutty texture and taste. Additional tips: Add the exact amount of milk; otherwise, it takes longer to thicken. Follow the exact cooking time in Step 2, but it may need a bit longer in Step 5. Thanks for the recipe. Adding it to my easy to make traditional recipe list.
Thanks for sharing these tips, Sudha!
Hi can we replace whole milk with oatmilk for vegan version?
Hi Preeya – I have not tried, but do think it will work well. Please share how it turns out!
I tried with oatmilk but the halwa didn’t thicken as much and then ghee later stated separating again. Will try again with regular milk.
Thanks for sharing your experience, Preeya!
please send me some recipes uses suji. Are there some recipes that uses rice.
Hello Archana – Here are couple of recipes using sooji –
1. https://pipingpotcurry.com/rava-ladoo/
2. https://pipingpotcurry.com/sooji-halwa-sheera-semolina-pudding/
Here are 30 rice recipes – https://pipingpotcurry.com/indian-rice-recipes/
can you please add x1/2 and x1/4 to the recipe card
Hi Nisha – Sorry, we don’t have that option with the current recipe plugin.
Hi Nisha, I have added the option to reduce the number of serving. At the start of the recipe card, where “Servings” are mentioned, use the slider to adjust the number of servings.
Tried this recipe today. It was perfect! I loved that it was not too sweet like some other desserts, just the right sweet and consistency. Thank you for this super recipe!
Hi – Glad to hear that the recipe turned out well for you and that you enjoyed it! You’re welcome and happy cooking!
Thank you…This recipe and your instructions are perfect… Badam Halwa came out so good . Everyone loved it. Thanks again
Hi Roopa – So good to hear that. Thank you for sharing it 🙂
Hey, have you tried it with water instead of milk?
Thanks!
Anjali
Hi Anjali – I have tried with half water and half milk and it works. I am sure it will work fine with just water too.
Can the the almonds flour be roasted ahead of time ?
Hi, I have not tried, but you could dry roast almond flour ahead of time and use it in this recipe. It will reduce the initial 10 minutes of roasting time.
WOW! This was absolutely delicious! Tasted like a cross between candy and mithai. LOVED IT! Thank you for sharing this recipe!
Happy to hear you enjoyed it, Aisha!
Any substitute for sugar?
Hello – I have not tried this halwa without sugar, but you can try with replacing jaggery if you prefer.
I tried with 1:1 jaggery replacement and it works, but also very sweet. I would reduce it to 3/4 or 1/2 cup jaggery for 1 cup sugar.
Hi Sheela – Thanks for sharing back your experience.