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close up image of scooped out badam halwa on a banana leaf
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5 from 1 vote

Easy Badam Halwa Recipe with Almond Flour in minutes

Learn a simple and convenient way to prepare Badam Halwa with almond flour, perfect for creating a delicious Indian dessert with minimal effort and maximum flavor.
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 people
Calories 390kcal
Author Sushma Iyer

Ingredients

  • 1/4 cup Ghee
  • 1 cup (110 gms) Almond Flour
  • 1 cup Milk
  • 1/2 cup (100 gms) Sugar
  • 1/2 tsp Cardamom Powder
  • Pinch of Saffron Strands

Instructions

  • In a small bowl, mix 2 tablespoons of warm milk with saffron strands and set aside.
  • Heat a heavy-bottomed pan over medium heat and melt ghee, reserving 2 tablespoons.
  • Add almond flour to the pan and roast until the raw smell dissipates.
  • Gradually pour milk into the pan while stirring continuously over low heat to prevent lumps.
  • Once mixed, add the saffron milk and a few drops of yellow food coloring if desired.
  • Continue cooking until all the milk is absorbed, resulting in a thick consistency.
  • Add sugar and cardamom powder, stirring until the halwa starts to pull away from the sides of the pan.
  • For a glossy finish, add the reserved tablespoon of ghee and cook until fully incorporated.
  • Remove from heat and transfer promptly to another container to stop cooking. Serve warm, garnished with slivered almonds or dry fruits for an extra touch.

Video

Notes

  1. 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.
  2. Take time to roast the fine almond flour in ghee until the raw smell dissipates and it turns slightly golden brown.
  3. 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.
  4. 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.
  5. Maintaining a controlled heat and constant stirring is key to achieving a smooth and velvety texture in your Badam Halwa.

Nutrition

Calories: 390kcal | Carbohydrates: 34g | Protein: 8g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 24mg | Potassium: 95mg | Fiber: 3g | Sugar: 29g | Vitamin A: 99IU | Vitamin C: 0.1mg | Calcium: 135mg | Iron: 1mg
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