Badam Halwa with Almond Flour (Instant Pot)

Badam Halwa (or Badam ka halwa) is a rich classic Indian Dessert recipe made with almond flour, milk, and sugar with a generous amount of ghee in an Instant pot pressure cooker or stovetop. This almond pudding is gluten-free, keto, and can be made vegan.

With guests at home on occasions like Diwali, Holi, Navratri, Ganesh, and Chaturthi, halwa can be your perfect treat for them. Halwa is an Indian dessert that is generally made with semolina, sugar, ghee, and some dry fruits. It is flavored with cardamom and garnished with saffron, nuts, and more. However, this is not the only type of halwa available in this beloved cuisine.

If you look around and dig deeper into this cuisine, you will come across a wide range of different halwa recipes. For example, quintessential ‘gajar ka halwa’, besan halwa, atta halwa, et al. In this article, we bring you our favorite recipe for making halwa. This recipe is called Badam (almond) halwa. 

Traditionally Badam ka halwa recipe is prepared with whole almonds. Today I am sharing an easy way to make an almond halwa recipe in 15 minutes using blanched almond flour readily available in grocery stores or Costco.

If you do not have almond flour/meal, you can make it home. Grind whole almonds with skin and use them in the recipe.

Check out my Almond Flour Keto Dosa from my blog for more Indian almond flour recipes.

Today, I am sharing the Stovetop pot and Instant Pot badam halwa recipe. I have prepared this Indian badam halwa in my electric pressure cooker, Instant Pot DUO60 6 QT, and it tastes more like restaurant-style almond halwa.

Jump to:

• Why You'll Love This Badam Halwa Recipe
• Ingredients to Make Badam Halwa
• How to Make Badam Halwa on Stovetop Pot
• How to Make Badam Halwa in Instant Pot
• Serving Suggestions
• Make Ahead & Storage
• Tips to make the Best Badam Halwa with Almond Flour
• Variations
• Recipe FAQs
• More Indian Desserts Recipes
• Badam Halwa using Almond flour - Instant Pot

Why You'll Love This Badam Halwa Recipe

• Easy to make with few ingredients.
• It tastes rich, creamy, and delicious.
• Minimal effort compared to making traditional badam halwa.
• Gluten-free and can be made keto, low carb, and vegan.
• Great make-ahead dessert.
• It makes the perfect dessert for the festive season, parties, or potlucks.

Ingredients to Make Badam Halwa

• Almond flour: I have used blanched almond flour that is easily available in Costco and any Indian grocery store. I haven't tried making badam halva with almond meal (un-blanched almond flour), which will alter the dessert's texture.
• Ghee: Adding a good quantity of homemade ghee, enhances the taste and texture of the halwa. I highly recommend not cutting down the quantity of ghee for this recipe.
• Milk: I have used full-fat dairy milk for this recipe. You can also make it with almond milk or coconut milk if you are vegan, or replace milk with water.
• Sugar: I have used refined sugar in this recipe. If you are on a keto diet, use Stevia or any other keto sweetener.
• Saffron: Soak the Saffron strands in 1 tablespoon of warm milk for at least 15-20 minutes, it will help to release the color faster. You can also use organic yellow food color.
• Cardamom powder: I have used freshly ground cardamom from 3 whole green cardamom pods.
• Nuts: I have used slivered almonds. You can also add pistachios to this recipe.

How to Make Badam Halwa on Stovetop Pot

Firstly, Soak a few strands of Saffron (Kesar) in 1 tablespoon of warm milk. Saffron releases the color faster on using warm milk.

Next, add milk, saffron milk, sugar and whisk well, so there are no lumps. Cook for another 5-6 minutes till you get running consistency.

In a heavy bottom pot, heat ghee. Next, add the almond flour and saute for 3-4 minutes till the raw smell of the almond flour disappears. Stir continuously to avoid burning.

Next, add milk, saffron milk, sugar and whisk well so that there are no lumps. Cook for another 5-6 minutes till you get running consistency.

Add remaining ghee, cardamom powder and cook till the halwa thickens and the ghee leaves the sides of the pan. Stir continuously till you get a pudding-like consistency.

Almond Pudding thickens as it cools. Once you have the right consistency, take it out in a serving bowl. If you leave it on the gas, it will get hard and chewy because of the heat.

Lastly, Serve the badam ka halwa recipe warm or at room temperature and garnish with slivered pistachios and almonds.

How to Make Badam Halwa in Instant Pot

Sanitize the Instant Pot parts well before making the sweet dish.

Press the SAUTE on Instant Pot and add two tablespoons of ghee into the pot.

Next, add the almond flour and saute for 2 minutes till the raw smell of the almond flour disappears.

Stir continuously to avoid burning. Press the CANCEL button.

Next, add milk, saffron milk, sugar, and whisk well to avoid lumps.

Also, deglaze the pot and make sure no bits are sticking to the pot to avoid BURN notice.

Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 0 minute.

Once the pot beeps, Do a Quick Release of the pressure (QR).

Add remaining ghee, cardamom powder, and cook till the halwa thickens. Stir continuously. 

Note: It takes around 8-10 minutes to reduce to a pudding-like consistency.

Halwa thickens as it cools. So once the right consistency is achieved, take out the instant pot bowl. If you leave it in the instant pot, it gets hard and chewy because of the heat.

Serve Instant Pot Badam Halwa warm or at room temperature and garnish with slivered pistachios and almonds.

Serving Suggestions

Badam halwa tastes perfect when served warm, or you can serve it at room temperature. If you refrigerate badam pudding, it gets thick, so slightly warm it in a microwave before consuming it.

Make Ahead & Storage

• Make-ahead: You can make this up to 1 to 2 days in advance and store it in the refrigerator. Serve chilled or warm.
• Fridge: Leftovers can be stored in an airtight container for up to 1 week in the refrigerator.
• Freezer: It can be frozen for up to 1 month. Freeze it in freezer-safe ziplock bags or containers. Thaw overnight in the fridge.
• Reheat: Reheat badam halwa in the microwave oven or on the stovetop pot till warm before consuming it.

Tips to make the Best Badam Halwa with Almond Flour

• Do not reduce ghee: Using the right amount of ghee is very important for melting in the mouth badam halwa texture. So please follow the right measurements.
• Sanitize: Sanitize the Instant Pot steel insert, lid, and sealing ring before making sweet to avoid milk curdling. I always keep an extra sealing ring for sweets separately.
• Storage: Store the halwa in the freezer for longer shelf life.

Variations

• Sweetener: You can replace refined white sugar with either brown sugar, or coconut sugar. Stevia or any keto sweeteners for keto almond pudding.
• Cardamom: If you don't have ground cardamom, replace it with 1 teaspoon of pure vanilla extract.
• Milk: Use full-fat whole milk for a creamy and rich halwa.
• Vegan: use plant-based milk like almond milk, coconut milk, or cashew milk if you are looking for a vegan alternative.

Recipe FAQs

More Indian Desserts Recipes

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