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, this badam halwa made in the Instant pot can be your perfect treat for them. Today, I am sharing the Stovetop pot and Instant Pot badam halwa recipe.
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 the 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.
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 in Instant Pot
- How to Make Badam Halwa on Stovetop Pot
- Serving Suggestions
- Make Ahead & Storage
- Tips to make the Best Badam Halwa with Almond Flour
- Variations
- Recipe FAQs
- More Instant Pot 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 in Instant Pot
Firstly, Soak a few strands of Saffron (Kesar) in 1 tablespoon of warm milk. Saffron releases the color faster on using warm milk.
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.
How to Make Badam Halwa on Stovetop Pot
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 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.
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
Badam halwa keeps well at room temperature for 1-2 days. It stays good when stored in an airtight container in the refrigerator for up to 1 week. Just warm it in the microwave before serving.
Yes, this dessert freezes very well. Badam halwa can be stored in a freezer-friendly container or ziplock for up to 2 months. Thaw and reheat until warm before serving.
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 Instant Pot Indian Desserts Recipes
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Badam Halwa using Almond flour - Instant Pot
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- 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. Saffron releases the color faster on using warm milk.
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 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 ghee leaves 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.
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.
Sudhi says
Turned out great ,thanks for sharing this
Bhavana Patil says
You are welcome Sudhi
AN says
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 says
Thats a really sweet comment Nanitha 😍 Thank you for your kind words & thank you for being a regular visitor on my blog 🙂
Sam says
Loved it each time! Thank you🙏
Bhavana Patil says
You're welcome Sam 🙂
Dimple Purohit says
Thanks mam to share amazing recipe
Bhavana Patil says
You are welcome Dimple:), Glad you liked it.
Anonymous says
Can I use heavy cream instead of milk?
Bhavana Patil says
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.
Arti Tejusinghani says
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 says
Hi Arti, I am so glad you and your family liked the recipe. Thank you for sharing your feedback.
Pravina says
Can you explain the step 5 plz. Manual pressure cook for 0 zero minutes?
Bhavana Patil says
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.
Krithika Saikrishnan says
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 says
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..
Sri says
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 says
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..