Many Indians prefer halwa as a dessert, especially on cold or rainy days. There are numerous varieties made all over the country. We use semolina, wheat flour, lentils, vegetables, fruit, and even nuts to make halwa. You can try a few of my halwa recipes – Carrot Halwa, Besan Halwa, Sooji halwa. Badam is the Hindi word for almond, and halwa is a type of pudding. Almonds are traditionally used to make badam halwa, which is made by soaking them in water, blanching them, making a paste, and then making the halwa. This recipe I’m sharing today is an easy-peasy version made with blanched almond flour. I call this a shortcut recipe 🙂 as it is fuss-free and so quick, similar to my Badam Katli with almond flour!
Watch How to Make Badam Halwa with Almond Flour
Why You’ll Love This Badam Halwa
It’s the ideal dessert for festivals like Diwali and Holi, get-togethers and parties. It is simple to prepare and requires minimal ingredients. It has a rich and luscious texture and delectable flavor. This recipe requires very little effort. It is a gluten-free dessert and can easily be tweaked to make vegan and keto. It is excellent for making it ahead Most importantly, it is kid-approved!
Ingredients to Make Badam Halwa
How To Make Almond Flour Halwa
Just follow these step-by-step instructions to make the most amazing melt-in-mouth halwa.
Heat 1 tablespoon of milk in a small pan on medium heat. Once it’s hot (no need to boil it), add a pinch of crushed saffron strands to it. Remove the pan from heat and set it aside for 5 minutes for the flavor and color to develop.
In a heavy bottom pot, heat ghee. Heat it on medium flame. Then reduce to low heat. Next, add almond flour and saute till the raw smell of the almond flour disappears, and the almond flour starts to turn golden in color. Stir continuously to avoid burning. In total, it will take about 10 minutes.
Now add milk and mix continuously so that there are no lumps. Cook for 5-6 minutes till the almond flour soaks all the milk. Add sugar, saffron milk, cardamom powder and stir. Halwa loosens and then sauté to thicken it again. Cook till the halwa thickens and it easily leaves the sides of the pan. Stir continuously till you get a pudding-like consistency.
Almond Halwa thickens as it cools. Once you have the right consistency, take it out in a serving bowl.
Serve the badam ka halwa warm, garnished with slivered pistachios or almonds.
Tips
Use almond flour that is extremely fine and blanched, not almond meal. Use generous amounts of homemade ghee or store-bought ghee. Use a low-medium heat setting to prevent the halwa from burning. To ensure that the halwa is cooked through, cook it until it begins to leave away from the pan’s sides. For the best aroma, use freshly ground cardamom powder. Store-bought cardamom powders do not have the same aroma as freshly ground. No saffron in the kitchen – no problem! Simply use a pinch of turmeric powder, or you can even skip it completely.
How To Serve?
When serving badam halwa, it is best when it is at warm. You can also serve it at room temperature. This halwa is usually served in a dessert bowl. You can serve the halwa on a dessert plate in the shape of a bowl. Fill up the halwa in a bowl, press it to set, and then flip it over onto a serving plate to serve it in the shape of a bowl. Sprinkle some slivered almonds, pistachios and rose petals for garnish. You can also drizzle some ghee on top for the aroma.
How to store?
When stored in an airtight box, it keeps good for up to a week in the refrigerator. Just before serving, heat for about 30 seconds in the microwave. This halwa freezes well. For up to 1 month, badam halwa remains fresh in a freezer-safe container. When ready to eat, defrost and reheat until hot.
Common Questions
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