Badam Halwa | Almond Flour Halwa | Almond Halwa is a traditional, rich Indian dessert made using almond flour, milk, sugar, cardamom, saffron and loads of ghee. This is a popular Indian sweet and is prepared during special occasions like festivals, weddings. Every Diwali, I make sure to prepare this dessert. It is loved by my guests and friends. This recipe is definitely a keeper!
Badam stands for almond and halwa stands for pudding. The traditional way of preparing badam halwa is made by soaking almonds in water, blanching them, making a paste and then preparing the halwa. The recipe I am sharing here is a quick version that uses almond flour. If you don’t have almond flour at home, you can grind almonds at home and make flour easily.
I am not a big fan of halwa recipes. Badam halwa is an exception to this. I have had this halwa in a lot of weddings and sweet stalls back home. I stock almond flour in bulk quantity to make macarons, cookies etc. So I thought let me try making the halwa using almond flour. We fell in love with the taste and texture. Over the years, I have modified the recipe to suit our tastebuds.
No Indian festival or get together is complete without desserts. During such occasions, we always look for recipes that are rich, delicious and easy to prepare. This halwa fits all the criteria and hence becomes a favourite choice of dessert.
Why I love this Badam Halwa recipe
It requires just a couple of ingredients but gives a rich, delicious halwa.
Takes less than 20 minutes.
The texture is perfect and it is not too sweet as well.
Perfect for parties, gifting and for special occasions like Diwali.
Almond flour – Store bought or home made
Sugar – Adjust to suit your taste. This recipe is not too sweet like the ones we get in shops.
Ghee – The richness comes from the ghee. So use good quality home made or store bought ghee.
Cardamom Powder & Saffron strands for flavour
Step by Step Instructions
Add 2 cups almond flour to a pan. Make sure the pan is not switched on.
Add 1 cup milk to the flour and mix well without any lumps.
Switch on the flame and ensure its beween low to medium. Keep mixing and when you start seeing small bubbles, add 3/4 cup sugar.
Keep stirring continuously. As the mixture starts to bubble up, add saffron soaked milk.
Stir and let it come to a medium-thick consistency. Add ghee to the mixture. Combine well.
Add cardamom powder for flavour. Stir continuously.
Switch off when the halwa stops sticking to the bottom of the pan.
Transfer the halwa to a wide bowl or plate and let it cool. Once cooled, serve or store in an air tight container.
Tips & Suggestions
Badam halwa can be stored in the refrigerator for a week. I am sure it will get over in a couple of hours though 🙂
Keep stirring continuously while making the halwa. Otherwise it sticks to the bottom of the pan and may burn.
Make sure the flame is always on low to medium.
Sugar can be adjusted to your taste.
Store in freezer for longer shelf life.
Badam Halwa is usually served at room temperature or served warm. It does thicken up when stored in refrigerator. Warm it using a microwave and serve.
Do not reduce the amount of ghee. Ghee plays a significant role in getting a good, delicious halwa.
Badam Halwa / Almond Flour Halwa
- 2 cups Almond Flour
- 3/4 cup Sugar
- 1 cup Milk
- 1 pinch Saffron
- 1/4 tsp Cardamom Powder
- 5 tbsp Ghee
- To a kadai, add almond flour. Make sure the flame is not switched on.
- Add milk to the almond flour and mix well without any lumps.
- Keep flame on low to medium and keep stirring.
- When you start seeing tiny bubbles on the mixture, add sugar.
- Meanwhile, soak a pinch of saffron in 2 tbsp warm milk and keep it aside.
- Once the mixture in the kadai starts to thicken up a little, add the saffron milk to the kadai.
- Stir for a few minutes till it gets to a thick consistency once again.
- Add ghee and mix well. Add cardamom powder. Keep stirring continuously.
- Tur off the flame when the mixture gets thick and stops sticking to the bottom of the pan.
- Transfer halwa to a wide plate or bowl and let it cool.
- Serve warm or at room temperature.