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. 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.

Jump to:

• Ingredients
• How to Make Badam Halwa on a 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

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 have used full-fat dairy milk for this recipe. For a vegan option, you can use almond milk or coconut milk, or simply replace the 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 a Stovetop Pot

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.

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.

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 Badam halwa warm or at room temperature and garnish with slivered pistachios and almonds.

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.

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

More Indian Desserts Recipes

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