Badam Halwa is a decadent Indian almond pudding made with three key ingredients: ground, blanched almonds, sugar, and ghee. Here's an easy and authentic badam halwa recipe flavored with fresh cardamom and saffron, that's ready in 30 minutes using blanched almond flour. Enjoy this tasty Indian treat for Diwali, or any special celebration.
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What is Badam Halwa?
Badam Halwa is an extremely popular southern-Indian dessert that's known for its rich and creamy texture and taste.
The traditional recipe from scratch starts by blanching almonds, drying then grinding them into a fine powder. This powder is cooked in ghee along with sugar to make a delicious pudding.
My recipe takes a time-saving shortcut by using store-bought almond flour and achieves the same luxurious taste in just 30 minutes.
This easy recipe for badam halwa has become my go-to for weeknight festivities or special celebrations at home. Give it a try, I'm sure you'll love this recipe as well. Let's get started!
If you'd like to make this halwa in the Instant Pot, check out the detailed post for Instant Pot Badam Halwa.
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Ingredients - Notes & Substitutions
Here are the handful of ingredients needed to make badam halwa with almond flour. You can find most of these at any supermarket or online.
- Almond flour: I prefer to use super-fine blanched almond flour for a creamy texture. Bob Red Mills and Kirkland are my preferred brands to use.
- Ghee: Homemade ghee is ideal for making Indian sweets. But any good quality store-bought ghee will work as well.
- Sugar: Regular granulated sugar works great here.
- Milk: I use 2% milk, but feel free to use full-fat milk if you like. I wouldn't recommend using fat-free milk in this recipe.
- Flavorings: Ground cardamom and saffron is what give this halwa a scented aroma and flavor. You can find whole green cardamom seeds and saffron in the international food aisle of supermarkets, or online.
- Finishes: I use slivered almonds along with dried rose petals to garnish the halwa, but feel free to use nuts of your choice, or skip them if you like.
- Milk powder: I add a tablespoon or two of full-fat milk powder to add extra creaminess. It is optional though.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Badam Halwa
Step 1: Combine milk, water, sugar, and saffron in a glass measuring cup (for ease of pouring). Heat it in the microwave for 3 minutes or until the sugar dissolves completely. You can also heat this in a small saucepan on the stovetop. Keep it aside for later.
Step 2: Heat a deep pan on medium heat, then add ghee. Reserve 1 tablespoon of slivered almonds for garnish and add the rest to the pan along with almond flour. (pic 1)
Step 3: Saute this for 3 to 4 minutes until the almond flour turns a shade or two darker. Be careful to not brown it as that would leave a bitter taste. (pic 2 & 3)
Step 4: Add warmed saffron milk and ground cardamom to the pot, and whisk well to prevent lumps. (pic 4)
Step 5: Reduce the heat to 'medium-low' and cook for 10-12 minutes, stirring every 2-3 minutes to prevent the almond mix from sticking to the bottom. (pic 5)
Step 6: Stir in ground cardamom. Continue to cook the halwa until it stops sticking to the pan and reaches a pudding-like consistency. (pic 6 & 7).
Optional Step: Stir in 1-2 tablespoons of dry milk powder. This helps thicken the halwa faster and gives it a creamier taste. I highly recommend this step.
Step 7: Halwa is ready when it stops sticking to the pan. Turn off the heat and transfer it to a heat-safe bowl.
Step 8: Garnish with the reserved slivered almonds and dried rose petals (optional) and serve warm. (Pic 8)
Serving Suggestions
Badam Halwa is best served warm. You can serve it immediately after cooking or store it for later and reheat it before serving.
I like to garnish it with slivered almonds, but you can use chopped or sliced as well. Pistachios also make a great topping and provide a flavor contrast.
For a fancy finish, sprinkle a few dried rose petals on top!
How to Store
You can store this halwa in an airtight container and refrigerate it for up to 6 days. To reheat, simply microwave or heat on the stovetop on low heat.
You can freeze this halwa in an airtight container for up to a month. Thaw it overnight and heat it as needed.
Recipe Tips & Notes
- For best results use super-fine blanched almond flour.
- Fresh cardamom is always the best choice for Indian sweets. Peel 3 to 4 green cardamom pods and crush them in a mortar or pestle or coffee grinder.
- Pick good quality saffron for the most amazing floral aroma and deep yellow color. Buy the smallest quantity you can find and store the remaining in a cool, dark, place.
- To check for doneness, take a tiny portion of the halwa in a spoon, cool it, then gently roll it with your finger. If you're able to form a tiny ball, it's done. If it continues to stick to the spoon, simmer it for a few more minutes.
- This recipe makes a rich and decadent halwa. But feel free to customize the ghee quantity to your desired level of richness, adding 1 tablespoon at a time.
Frequently Asked Questions
Badam halwa is made of blanched almonds, ghee, sugar, milk, ground cardamom, and saffron.
You can use almond meal in this recipe but the end result won't be as creamy, and you'll be able to see tiny brown specs throughout the halwa.
Reader's Favorite Halwa Recipes
These recipes are part of the Indian dessert recipes collection:
📖 Recipe
Badam Halwa With Almond Flour
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Video
Ingredients
- 1 tablespoon ghee
- 1 cup super-fine almond flour
- 4 tablespoons slivered almonds, chopped (reserve 1 tablespoon for garnish)
- 1 cup milk or almond milk for dairy-free/ vegan
- ½ cup water
- ½ teaspoon saffron
- ¾ cup sugar (adjust to taste)
- ½ teaspoon cardamom powder (about 4-5 cardamom pods, seeded and ground)
- 1-2 tablespoons milk powder (full-fat) optional
Instructions
- Combine milk, water, sugar, and saffron in a glass measuring cup (for ease of pouring). Heat it in the microwave for 3 minutes or until the sugar dissolves completely. You can also heat this in a small saucepan on the stovetop. Keep it aside for later.
- Heat a deep pan on medium heat, then add ghee. Reserve 1 tablespoon of slivered almonds for garnish and add the rest to the pan along with almond flour.
- Saute this for 3 to 4 minutes until the almond flour turns a shade or two darker. Be careful to not brown it as that would leave a bitter taste.
- Add warmed saffron milk to the pot, and whisk well to prevent lumps.
- Reduce the heat to 'medium-low' and cook for 10-12 minutes, stirring every 2-3 minutes to prevent the almond mix from sticking to the bottom.
- Stir in ground cardamom. Continue to cook the halwa until it stops sticking to the pan and reaches a pudding-like consistency.
- Optional Step: Stir in 1-2 tablespoons of dry milk powder. This helps thicken the halwa faster and gives it a creamier taste.
- Halwa is ready when it stops sticking to the pan. Turn off the heat and transfer to a heat-safe bowl.
- Garnish with the reserved slivered almonds and dried rose petals (optional) and serve warm.
Notes
- For best results use super-fine blanched almond flour.
- Fresh cardamom is always the best choice for Indian sweets. Peel 3 to 4 green cardamom pods and crush them in a mortar or pestle or coffee grinder.
- Pick good quality saffron for the most amazing floral aroma and deep yellow color. Buy the smallest quantity you can find and store the remaining in a cool, dark, place.
- To check for doneness, take a tiny portion of the halwa in a spoon, cool it, then gently roll it with your finger. If you're able to form a tiny ball, it's done. If it continues to stick to the spoon, simmer it for a few more minutes.
- This recipe makes a rich and decadent halwa. But feel free to customize the ghee quantity to your desired level of richness, adding 1 tablespoon at a time.
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