Easy Badam Halwa with Almond Flour
Rich, glossy badam halwa made with blanched almond flour in under 30 minutes. Perfect for Diwali, guests, or a weeknight treat.
Equipment
- heavy-bottomed pan or kadai
- wooden spoon or spatula
Ingredients
For the halwa
- 1 cup blanched almond flour
- 3 tablespoons ghee plus 1 teaspoon for serving, optional
- 1 cup whole milk warmed
- 1/2 cup granulated sugar or 1/3 cup for less sweet
- 1/2 teaspoon ground cardamom
- 1 pinch saffron strands
- 2 tablespoons warm milk for saffron soak
- 2 tablespoons chopped pistachios or almonds for garnish
Optional
- 1 tablespoon grated jaggery if replacing part of the sugar
Instructions
Prep
- Soak saffron in 2 tablespoons warm milk for 10 minutes.
- Warm the remaining 1 cup milk in a small saucepan or microwave. Keep it warm, not boiling.
Roast the almond flour
- Heat ghee in a heavy pan over medium heat until melted and shimmering.
- Add almond flour. Stir continuously for 8 to 10 minutes until the flour turns pale gold and smells nutty, not raw.
Cook the halwa
- Reduce heat to medium-low. Pour in warm milk slowly while stirring constantly until smooth.
- Cook 5 to 6 minutes, stirring, until the mixture thickens and begins to pull away from the pan.
- Add sugar and saffron milk. Stir until sugar dissolves and the halwa looks glossy, about 4 to 5 minutes.
- Stir in cardamom. Cook 1 to 2 minutes more until ghee starts to separate at the edges and the halwa holds a soft mound on the spoon.
- Remove from heat. Garnish with nuts. Serve warm.
Notes
Use blanched almond flour for the smoothest texture. Almond meal with skins can taste slightly bitter.
If the halwa stiffens too much as it cools, stir in warm milk or ghee one tablespoon at a time.
For vegan halwa, substitute vegan ghee and plant milk; expect a slightly longer cook to reduce moisture.
Make ahead up to 4 days in the fridge; reheat with a little ghee before serving.
Kid-friendly portions are small; halwa is dense and rich.
Tried this recipe?Let us know how it was!