Badam Halwa (with Almond Flour)

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 to them. Today I am sharing both the Stovetop pot and Instant Pot badam halwa recipe.

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

If you do not have almond flour/meal, you can make it at 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.

Ingredients

• 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 halwa with almond meal (un-blanched almond flour) which will alter the texture of the dessert.
• Ghee (clarified butter): Adding a good quantity of ghee, enhances the taste and texture of the halwa. I highly recommend not to cut 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, 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: Saffron is soaked in 2 tablespoons of warm milk as it helps 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 for this recipe.

How to make Badam Halwa in Instant Pot

Firstly, Soak few strands of Saffron (Kesar) in 2 tablespoons 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 and add 2 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.

Stir continuously to avoid burning. Press CANCEL button.

Next add milk, saffron milk, sugar and whisk well to make sure no lumps are formed.

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

Close the lid, and turn pressure valve to SEALING position.

Set the pot to MANUAL/PRESSURE COOK (High Pressure) and timer to 0 minutes.

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 for the halwa 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.

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 to make sure no lumps are formed. 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 the right consistency is achieved take out the halwa in a bowl. 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 is traditionally served at room temperature. But you can also serve it warm. When badam pudding is chilled, it usually gets a little thick so I personally prefer warming in a microwave and then have it.

Tips & Variations

• Using the right amount of ghee is very important for melt in mouth badam halwa texture. So please follow the right measurement-do not reduce the ghee.
• If you don't have cardamom, replace it with 1 teaspoon of vanilla extract.
• Store the halwa in the freezer for longer shelf life.
• Sanitize the Instant Pot steel insert, lid, and sealing ring before making sweet to avoid curdling of milk. I always keep an extra sealing ring for sweets separately.

Recipe FAQs

More Instant Pot Desserts

• Carrot halwa
• Beetroot Halwa
• Pumpkin Halwa
• Carrot Almond Kheer
• Lauki Halwa
• Makhana Kheer

Checkout for more 12+ instant pot Indian dessert recipes from my blog.