Badam Halwa using Almond Flour (Stovetop & Instant Pot)
Badam Halwa or Badam ka halwa is a rich classic Indian Dessert recipe made with almonds flour, milk and sugar with generous amount of ghee in Instant pot Pressure cooker
Servings 4
Calories 420kcal
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)
- 1 big pinch saffron soaked in 1 tablespoon of warm milk (or a pinch of food color)
- ¼ teaspoon cardamom powder
- 2 tablespoons 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
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
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
Calories: 420kcal | Carbohydrates: 45g | Protein: 9g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 12mg | Fiber: 4g | Sugar: 30g | Vitamin A: 75IU | Calcium: 137mg | Iron: 1.4mg