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. This almond pudding can be prepared in an Instant Pot pressure cooker or on the stovetop. It's gluten-free, keto-friendly, and can be adapted to a vegan diet.
When hosting guests during festive occasions like Diwali, Holi, Navratri, or Ganesh Chaturthi, serving halwa can be the perfect treat to delight everyone.
If you look around and dig deeper into Indian cuisine, you will come across various halwa recipes. For example, quintessential gajar ka halwa, sooji halwa, atta halwa, lauki halwa, and more. Today, I’m excited to share our favorite recipe for making badam halwa with almond flour.
Traditionally, Badam ka Halwa is made with whole almonds that are soaked, peeled, and ground into a fine paste. Today, I’m sharing a quicker and easier version of this classic recipe using blanched almond flour. With this method, you can make a delicious Badam Halwa in just 15 minutes! Blanched almond flour is readily available in most grocery stores or at Costco.
More Indian recipes using almond flour include almond flour keto dosa, almond flour barfi, almond flour ladoo, and almond flour naan.
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Ingredients
- Almond flour: I have used blanched almond flour, that can be easily purchased at Costco and Indian grocery stores. I haven’t tried making badam halva with almond meal (un-blanched almond flour), as it would alter the texture of the dessert.
- 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 used full-fat dairy milk. Use 1 cup of milk for the stovetop version and 1 ¼ cup of milk for the Instant Pot method.
- 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 used slivered almonds. You can also add pistachios to this recipe.
How to Make Badam Halwa on a Stovetop Pot
Firstly, soak a big pinch of saffron (kesar) strands in 1 tablespoon of warm milk. The warm milk helps the saffron release its color and flavor more effectively.
In a heavy-bottomed pot, heat 2 tablespoon ghee. Add 1 cup almond flour and sauté for 3-4 minutes, stirring continuously until the raw smell disappears. This step is crucial to ensure the almond flour is properly cooked and doesn't burn.
Next, add the 1 cup milk, saffron milk, and ½ cup sugar to the pot. Whisk well to ensure there are no lumps. Continue to cook for another 5-6 minutes until the mixture reaches a smooth, running consistency.
Add the remaining ¼ cup ghee and ¼ teaspoon cardamom powder to the mixture. Cook, stirring continuously, until the halwa thickens and the ghee starts to separate from the sides of the pan, achieving a pudding-like consistency.
The halwa 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 almond flour badam ka halwa warm or at room temperature, garnished with slivered pistachios and almonds.
How to Make Badam Halwa in Instant Pot
First, soak a generous pinch of saffron (kesar) strands in 1 tablespoon of warm milk. The warm milk helps to release saffron's vibrant color and rich flavor.
Sanitize the Instant Pot parts well before making the sweet dish.
Press the SAUTE on Instant Pot and add two tablespoons of ghee.
Next, add 1 cup 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 1 ¼ cup milk, saffron milk, ½ cup sugar, and whisk well to avoid lumps.
Also, deglaze the pot and make sure no bits stick to it 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 ¼ cup ghee, ¼ teaspoon 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, the heat makes it hard and chewy.
Serve 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. Serve it as a dessert after an Indian meal.
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 crucial for achieving the perfect melt-in-your-mouth texture of badam halwa. So please follow the correct measurements.
- Sanitize: To avoid milk curdling, sanitize the Instant Pot steel insert, lid, and sealing ring before making sweets. I always keep an extra sealing ring for sweets separately.
Variations
- Sweetener: You can replace refined white sugar with brown sugar or coconut sugar. If you want to make keto almond pudding, use stevia or any keto sweetener.
- 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
Badam halwa is delicious, but it is high in calories and laden with sugar, so it should be eaten in moderation. People who are on their weight loss journey should avoid it.
Replace whole dairy milk with unsweetened almond milk. Substitute ghee with any vegan butter or neutral oil.
You can also make this almond halwa without milk. It is added for more richness. So for keto, replace dairy milk with water OR add ¼ cup of heavy cream and 1 cup of water instead. Replace regular sugar with stevia or any keto sweetener.
Almond flour is not the same as almond meal. Almond flour is made from blanched almonds and finely ground, while the almond meal is not so finely milled and may contain almond skin.
Since almond flour can become rancid fast, it is best to store it in the fridge or freezer after opening the packet or store it in a cool, dark place in a well-sealed container.
If frozen, measure how much you need and let it come to room temperature before using.
More Indian Desserts Recipes
Badam Halwa using Almond flour - Instant Pot
Equipment
Ingredients
- ¼ cup + 2 tablespoons ghee divided
- 1 cup almond flour (meal)
- 1 ¼ cups milk or water, (1 cup for stovetop pot)
- ½ cup sugar (Or stevia)
- a big pinch saffron soaked in 1 tablespoon of warm milk (or a pinch of food color)
- ¼ teaspoon cardamom powder
- 2 tablespoon slivered almonds
Instructions
- Firstly, soak a few strands of saffron (kesar) in 1 tablespoon of warm milk. The warm milk helps the saffron release its color and flavor more effectively.
Instant Pot Method:
- Sanitize the Instant Pot parts well before making the sweet dish.
- Press the SAUTE and add two tablespoons of ghee/clarified butter into the pot.
- Next, add the almond flour and saute for 2 minutes till the raw smell of the almond flour disappears.Note: 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 make sure no bits are sticking to the pot to avoid BURN notice.
- Close the Instant Pot with pressure valve to Sealing. Cook on High Pressure for 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 Badam Halwa warm or at room temperature and garnish with slivered pistachios and almonds.
Traditional Stovetop Pot Method:
- In a heavy-bottomed pot, heat ghee. Add the almond flour and sauté for 3-4 minutes, stirring continuously until the raw smell disappears. This step is crucial to ensure the almond flour is properly cooked and doesn't burn.
- Next, add the milk, saffron milk, and sugar to the pot. Whisk well to ensure there are no lumps. Continue to cook for another 5-6 minutes until the mixture reaches a smooth, running consistency.
- Add the remaining ghee and cardamom powder to the mixture. Cook, stirring continuously, until the halwa thickens and the ghee starts to separate from the sides of the pan, achieving a pudding-like consistency.
- The halwa 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 almond flour badam ka halwa warm or at room temperature, garnished with slivered pistachios and almonds.
Video
Notes
Tips to make the Best Badam Halwa
- 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.
Nutrition
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Sri
Turned out well. I used a 3qt IP, so during QR the milk spewed out a bit. Also I was saute-ing in low / medium setting after QR, so it took a lot longer than 10 minutes to reach the right consistency. Taste was great and family loved it!
Bhavana Patil
Hi Sri, Yeah I prepared in 6-quart instant pot, so I dint see this issue..I have also shared the stovetop version please try that as well, if you see milk spewing..
Krithika Saikrishnan
Really phenomenal recipe! I tripled the recipe but that led to a bunch of liquid squirting out when I did QR - did I need to triple the liquid as well or no? Also, it took me 22 mins or so to get it to a good consistency, again possibly due to a lot of liquid. Having said all that, it is a really really good recipe and the Halwa beats any Halwa I’ve eaten from sweet shops in India. I’m going to make another batch tomorrow, but on the stove top.
Bhavana Patil
Hi Krithika, so good to know you liked the recipe.. Yes you need to triple the liquids too.. as its more, it will take more time to get to the right consistency.. Yeah stovetop version turns great too..
Pravina
Can you explain the step 5 plz. Manual pressure cook for 0 zero minutes?
Bhavana Patil
Hi Pravina, Yes you are right its Pressure cook for 0 minutes. The idea is the amount of time it takes to build the pressure in the instant pot is enough for the halwa to cook correctly. Let me know if you have more questions.
Arti Tejusinghani
This is the best halwa recipe ever !! My family loved it. I just reduced the sugar a little bit as we don’t prefer too sweet.
Bhavana Patil
Hi Arti, I am so glad you and your family liked the recipe. Thank you for sharing your feedback.
Anonymous
Can I use heavy cream instead of milk?
Bhavana Patil
Hi, I have personally haven't made badam halwa with heavy cream, but I have read people replacing (1/4 cup of heavy cream and 1 cup of water) with dairy milk instead. Let me know if you give a try and how it turns out.
Sam
Loved it each time! Thank you🙏
Bhavana Patil
You're welcome Sam 🙂
Dimple Purohit
Thanks mam to share amazing recipe
Bhavana Patil
You are welcome Dimple:), Glad you liked it.
AN
I have tried this recipe on four different occasions and it has come out perfect every single time. Thank You for this amazing recipe !!!
Bhavana Patil
Thats a really sweet comment Nanitha 😍 Thank you for your kind words & thank you for being a regular visitor on my blog 🙂
Sudhi
Turned out great ,thanks for sharing this
Bhavana Patil
You are welcome Sudhi