Badam Halwa Truffles (Almond Flour)
Soft saffron-cardamom badam halwa centers made with fine almond flour, chilled and rolled, then dipped in milk chocolate and topped with pistachios. Gluten-free halwa base with vegan swaps in notes.
Equipment
- Wide heavy saucepan or kadai
- Small bowl for saffron milk
- Silicone spatula
- Mini cookie scoop or tablespoon
- Parchment-lined sheet pans
- Microwave-safe bowl or double boiler setup
- Dipping fork or two forks
Ingredients
For saffron milk
- 2 tablespoons whole milk 30 ml; warmed
- Pinch saffron threads (12 to 15 strands), lightly crushed
- 1/3 cup whole milk 80 ml; cold
- 2 tablespoons water 30 ml
For the halwa centers
- 2 tablespoons ghee 28 g; divided, or refined coconut oil for vegan
- 3/4 cup fine blanched almond flour 75 g; spooned and leveled
- 1/4 cup granulated sugar 50 g; 37 g; or 3 tablespoons for lightly sweet centers
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon rose water
- Pinch fine salt (optional)
For coating and garnish
- 6 ounces milk chocolate melting wafers 170 g; or dark or white wafers
- 2 tablespoons finely chopped pistachios or crushed toasted almonds
- Edible silver leaf (vark), optional
Instructions
Steep the saffron
- Warm the 2 tablespoons milk in a small pan or microwave until steamy, not boiling. Add saffron, stir, and let sit 10 minutes off heat.
Cook the halwa
- In a wide heavy pan over medium-low, melt 1 1/2 tablespoons ghee. Add almond flour. Stir and toast 2 to 3 minutes until the raw almond smell fades and the flour looks sandy.
- In a cup, combine the remaining cold milk, water, steeped saffron milk (including strands), sugar, cardamom, rose water, and salt. Stir until sugar dissolves.
- Reduce heat to low. Pour the milk mixture into the pan in a thin stream, stirring constantly. It will sputter; pour slowly.
- Cook on low, scraping the bottom often, 9 to 13 minutes. The halwa will thicken, darken slightly, and pull away from the sides in a cohesive mass.
- Stir in the remaining 1/2 tablespoon ghee. Cook 1 minute more. Cool a pea-sized dab on a plate 2 minutes. It should hold a soft ball that does not collapse flat. If it spreads like thick batter, cook 2 to 4 more minutes and retest.
- Scrape halwa into a bowl. Press plastic wrap directly on the surface. Refrigerate at least 2 hours, or overnight.
Roll the centers
- Line a small tray with parchment. Using a mini cookie scoop or tablespoon, portion halwa into about 20 rounds (roughly 15 to 18 g each). Roll between lightly greased palms until smooth.
- Freeze the tray 15 to 20 minutes while you melt chocolate.
Dip and garnish
- Melt wafers per package directions (microwave in short bursts or double boiler). Let cool 1 to 2 minutes until thick but fluid.
- Drop one cold center into chocolate. Lift with a dipping fork or two forks, let excess drip off, and place on parchment.
- Sprinkle pistachios (and vark if using) before the shell sets. Repeat with remaining centers. Chill finished truffles 10 minutes to set the shell.
Notes
- Use fine blanched almond flour, not coarse almond meal, for smooth rollable centers.
- Lightly sweet halwa: use 3 tablespoons sugar when pairing with milk or white chocolate.
- Vegan: use refined coconut oil instead of ghee and dairy-free chocolate wafers; skip vark if not vegan.
- Make-ahead: cook halwa up to 48 hours ahead, chilled; dip truffles the day you serve or pack boxes.
- Storage: refrigerate in a single layer or parchment-separated layers up to 4 days. Candy melts hold better at cool room temp than untempered real chocolate.
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