Easy Badam Halwa recipe with Almond Flour in minutes

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Say goodbye to the tedious steps of soaking, peeling, and grinding almonds with this no-fuss approach to a beloved Indian sweet, an easy, instant Badam Halwa recipe with almond flour!

Ideal for satiating your sweet cravings, effortlessly complementing Indian festivals, or dazzling guests at your gatherings, all without the hassle of pre-planning.

Badam Halwa served on banana leaf with vintage paper beneath the serving plate

What is Badam Halwa?

Badam Halwa, akin to an almond pudding, is a decadent Indian dessert ideal for the festive season, crafted from simple ingredients like ground almonds, ghee, sugar, and milk, flavored with cardamom and saffron. This rich halwa serves as a sweet treat during celebrations, special occasions, and festivals for its indulgent texture and nutty flavor.

Whole Almonds, Almond Meal or Almond Flour - what to use?

When preparing Almond Halwa, almond flour is the preferred choice due to its finely ground texture, which ensures a smooth consistency. Almond flour, made from blanched almonds, offers convenience and saves time in the cooking process, allowing for quick and easy preparation of the halwa without compromising on quality.

In contrast, whole almonds would require additional steps such as soaking, peeling, and grinding, adding complexity and time to the preparation process. Check out the video if you prefer to make it using whole almonds.

Almond meal, while also derived from almonds, retains the skins and may result in a coarser texture in the halwa compared to almond flour.

Therefore, this easy badam halwa recipe calls for almond flour, the secret trick to making this shortcut version.

Ingredients

Ghee - Do not skip or substitute this with oil or butter. The results would be so different.
Almond flour - Store-bought almond flour works perfectly well. If you prefer to make it at home use blanched almonds; then grind it to a fine powder to make homemade blanched almond flour.
Milk - Preferably use full-fat whole milk. You can try with plant-based milk like almond milk, but badam halwa's texture would be different.
Kesar - also known as Saffron strands
Ground Cardamom - You can also use whole cardamom. Crush it with a pinch of sugar in a mortar pestle and then use.
Food Color - Optional but can be used to give a pleasant color to the halwa.

Print out the detailed recipe from the recipe card shared at the end of the post.

Step by Step Tutorial

combine saffron and milk to form saffron milk

In a small bowl, combine 2 tablespoons of warm milk with saffron strands, stirring well, and set it aside (image 1).

On medium heat, melt ghee in a heavy bottom pan. Reserve about 2 tablespoons of ghee.
Add 1/4 cup almond flour and roast until the raw smell of the almond flour dissipates (image 2 and 3).

adding milk, saffron milk and food colour

As the mixture begins to change color, gradually add milk while stirring continuously over low heat to prevent lumps (image 4).
Once mixed, incorporate the saffron milk and a few drops of yellow food coloring if desired (images 5 and 6).
Continue cooking until all the milk is absorbed, resulting in a thick consistency.

Add 1/2 cup of sugar and cardamom powder (image 7).
You will notice the mixture loosen as the sugar melts. Keep stirring over low to medium heat until the halwa starts to pull away from the sides of the pan which is the right consistency.

For that characteristic glossy finish, add that reserved tablespoon of ghee and cook until fully incorporated (images 8 and 9).

Remove from heat and promptly transfer to another container to halt cooking.

Serve warm, garnishing with slivered almonds or any dry fruits for an extra touch.

Isn't this Easy Badam Halwa recipe with Almond Flour truly a quick version?

How to serve the Halwa

In the southern regions of India, Badam Halwa is often served in square or rectangular shapes reminiscent of Badam Burfi, wrapped in butter paper.

This presentation makes it an ideal choice for gifting during special occasions such as weddings, birthdays, or festivals like Diwali or Ganesh Chaturthi.

Alternatively, press the halwa into small bowls and invert them onto banana leaves, as shown in the pictures in the post.

For a delightful dessert experience, serve the hot Badam Halwa with a side of vanilla ice cream in a serving bowl, creating a show-stopping combination that is sure to impress your guests.

using hands to pick a portion of badam halwa served on a banana leaf

Storage Instructions

To store Badam Halwa, allow it to cool completely at room temperature. Once cooled, transfer it to an airtight container and refrigerate. Badam Halwa can be stored in the refrigerator for up to 5-7 days.

When ready to enjoy, simply reheat the halwa in a microwave-safe dish or on the stovetop until warmed through. If the halwa has thickened, add a splash of milk to loosen it to your desired consistency while reheating.

Avoid leaving this almond flour halwa at room temperature for extended periods, especially in warm climates, as it may spoil quickly.

Additionally, ensure that the airtight container is properly sealed to prevent any odors from affecting the flavor of the halwa.

Though I do not recommend freezing Indian sweets, you can try freezing them in the freezer for up to 2 months.

Best Tips:

Use full-fat milk and desi ghee, or any good quality ghee, for optimum results. Do not skip or reduce the quantity of ghee, as it plays a crucial role in giving the halwa its characteristic richness and shine.
Take time to roast the fine almond flour in ghee until the raw smell dissipates and it turns slightly golden brown.
When adding milk to the roasted almond flour, do so gradually while stirring continuously. This helps prevent lumps from forming and ensures a smooth consistency in the halwa.
Cooking Badam Halwa requires patience, as it takes time for the mixture to thicken and develop its rich flavor. Be patient and avoid rushing the process, as slow cooking over low to medium heat yields the best results. This also helps prevent the halwa from burning and ensures even cooking throughout.
Maintaining a controlled heat and constant stirring is key to achieving a smooth and velvety texture in your Badam Halwa.

half eaten badam halwa showing the texture inside

Frequently Asked Questions?

Why is my halwa too runny?

This could happen if you added too much milk or if you didn't cook the halwa long enough to allow the liquid to evaporate. To fix this, continue cooking the halwa over low heat until it thickens to the desired consistency.

Can I use store-bought almond flour?

Yes, store-bought almond flour can be used in this recipe. Just make sure it is finely ground and doesn't contain any added ingredients like sugar or salt.

How long does Badam Halwa last?

Badam Halwa can be stored in the refrigerator for up to 5-7 days in an airtight container. It can also be frozen for longer-term storage for up to 2-3 months.

Can I skip the saffron and food coloring?

Yes, you can omit the saffron and food coloring if you prefer. They are used primarily for flavor and color enhancement, but the halwa will still be delicious without them.

How to cook it the traditional way?

To cook Badam ka Halwa the traditional way, soak almonds overnight, then peel and grind them into a fine paste. Heat ghee in a pan, roast the almond paste until golden, then add sugar, milk, and spices, stirring continuously until thickened. This method follows the traditional process of preparing Badam Halwa, resulting in a rich and flavorful dessert.

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close up image of scooped out badam halwa on a banana leaf

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