Instant Pot Badam Halwa is a rich and creamy Indian almond pudding flavored with saffron and cardamom. Using blanched almond flour eliminates the traditional soaking, peeling, and grinding, making this easy badam halwa ready in about 30 minutes with very little hands-on work and just 6 key ingredients.
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Growing up in a Punjabi home, I saw my mom make various kinds of halwa at home - Sooji halwa, Gajar halwa, Atta halwa, and Moong Dal Halwa. But badam halwa was the special treat I enjoyed at my family's favorite South Indian restaurant, Sagar Ratna, or at my in-laws' house after I got married!
This recipe is inspired by my mother-in-law's traditional version, which is delicious but a true labor of love - she would be on her toes, stirring continuously for at least 30-40 minutes, if not more.
Since I'm always looking for ways to simplify classic recipes without losing the traditional flavors, I tested this Instant Pot version using readily available blanched almond flour, and it was an instant success!
It gives you that rich, fragrant badam halwa flavor with far less prep and stirring, using just a fraction of the ghee. I'm not surprised that it's become a reader favorite on the blog!
Jump to:
Why You'll Love This Shortcut Halwa
- No soaking, peeling, or grinding almonds: Thanks to store-bought blanched almond flour.
- Ready in about 20-25 minutes: The Instant Pot does most of the cooking, so there's much less hands-on stirring.
- Mithai-Shop Texture with 75% Less Ghee: This recipe relies on the natural oils in almond flour and the creaminess of milk for a rich, luscious texture, using a fraction of the traditional ghee.
- 100% Foolproof (No Burn Errors): I've included my tried-and-tested tips for preventing Instant Pot 'burn' warnings.
- Naturally Gluten-Free & Easily Vegan: Made with grain-free nut flour and easily made dairy-free by using almond milk and coconut oil.
You Might Also Like: Easy Stovetop Recipe For Badam Halwa
Ingredients- Notes & Substitutions
This dish takes only six ingredients to make this delicious Badam halwa in the Instant Pot. Let's check them out:
- Almond Flour: I use blanched almond flour from Costco or Bob's Red Mill brand. Look for it in the baking aisle of your grocery store. You can use almond meal, but it leads to a grainy texture and brown specks in the halwa.
- Ghee: I just love the flavor of homemade ghee in Indian sweets. You can substitute it with store-bought ghee or unsalted butter.
- Milk: Milk forms a rich base for this almond pudding. I use 2% milk, but whole is fine too. I wouldn't use 1% or non-fat here. Alternatively, almond milk is a great substitute.
- Sugar: A classic way to sweeten the halwa. If you're looking for an unrefined sugar alternative, substitute an equal amount of jaggery or palm sugar, but add it after pressure cooking to prevent scorching.
- Saffron and cardamom: The floral aroma and subtle taste of saffron and cardamom complement this royal dessert. For best results, soak saffron in warm milk for that deep yellow color, and use freshly ground cardamom.
- Slivered almonds: Add toasted unsalted almonds for texture and to garnish the halwa before serving. It is optional but highly recommended.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Instant Pot Badam Halwa
Steep Saffron
Combine milk, water, and saffron in a cup and microwave for 3 minutes. Stir well and set aside to steep and release its color and flavor.
Sauté
Turn on Sauté mode in the Instant Pot to 'Low'. Melt 1 tablespoon of ghee, add almond flour and 3 tablespoons of almonds. Sauté for 2-3 minutes while stirring regularly.
Add Milk & Sugar
Add the saffron-soaked milk, cardamom, and sugar to the mix. Mix well to prevent lumps, and scrape down the sides and bottom to prevent anything from sticking to the pot.
Pro tip
When To Add Sugar
If your cooker is more prone to burn errors, or you just want extra insurance, skip the sugar and add it after pressure cooking.
Pressure Cook
Close the lid. Select 'Pressure Cook or Manual' and adjust to LOW pressure. Set the time to 2 minutes. Once the cooking time is done, release the pressure manually.
Simmer
Turn on Sauté and adjust it to "low". Add the remaining 1 tablespoon of ghee and stir well.
Note: If you skipped the sugar in the earlier step, add it now.
Thicken & Garnish
Simmer the halwa, stirring regularly, until it thickens to a pudding-like consistency and no longer sticks to the pot, about 8-10 minutes. Cancel Sauté and transfer to a bowl. Garnish with the reserved slivered almonds and serve warm!
TOP tip
How to Tell When Badam Halwa Is Done
Halwa is cooked to perfection when it transforms into a rich, pudding-like consistency. Also, when you run a spoon across the bottom of the pot, it should glide cleanly without sticking to the pot or the spoon.
How to Store, Freeze & Reheat
Refrigeration: Store in an airtight container for up to 5 days.
Freezing: Freeze in portioned containers for up to 1 month. Thaw overnight in the fridge.
Reheating: Almond flour sweets set firm when cold. Microwave a serving with 1 tablespoon of warm milk or water for 25-30 seconds, then stir to restore the soft pudding texture.
Most Requested Variations
- Dairy-Free & Vegan Variation: Make Badam Halwa dairy-free and vegan by replacing two ingredients in this recipe. Add any clear oil instead of butter or ghee, and, add unsweetened plain Almond milk
instead of regular milk. - Using an 8 qt pot: You can double or triple this recipe in an 8 qt pot. If making the listed quantity, use the pot-in-pot instructions to avoid the burn error.
instead of regular milk. Troubleshooting: How to Avoid the Burn Error
- Start with a clean pot. Rinse it again with water and wipe it dry.
- After some readers reported burn errors, I tested this recipe multiple times on low heat and low pressure, which significantly reduces the chance of the flour or sugar scorching at the bottom.
- For sensitive cooker models that are more prone to sticking and burning, skip the sugar in Step 3 and add it in Step 5 instead (after pressure cooking).
- Make it using the pot-in-pot method. If you're making badam halwa for 2, or want a burn-proof method, follow these instructions instead:
- Add 1 cup of water to the Instant Pot insert (2 cups for 8 qt) and place a trivet inside.
- In a greased, heat-safe bowl, whisk together the almond flour, milk, sugar, saffron, cardamom, and ghee until smooth.
- Place the bowl on the trivet, cover loosely with foil, and pressure cook on High for 2 minutes, followed by a 10-minute natural pressure release.
- Carefully remove the bowl. The halwa will thicken as it cools. If it's still too loose, transfer it to a non-stick pan and sauté for 2-4 minutes, stirring frequently, until it reaches a soft pudding-like consistency.
Recipe Tips
- Which almond flour to use? For a sweet-shop-style creamy texture, use blanched, superfine almond flour.
- Fresh cardamom: The best choice for Indian sweets. Peel 3 to 4 green cardamom pods and crush them in a mortar and pestle or coffee grinder.
- Saffron: I like good-quality Persian or Kashmiri saffron for the best floral aroma and deep yellow color.
- Sauté on low heat: To prevent the almond flour from burning and turning bitter.
- Cook on low pressure: This also ensures that the halwa cooks on gentle heat and the sugar doesn't scorch at the bottom.
- Avoid the Burn error: If your cooker is more prone to burn errors, skip adding the sugar in step 3, and add it after pressure cooking.
- How to check if it's done? Halwa is cooked to perfection when it transforms into a rich, pudding-like consistency. Also, when you run a spoon across the bottom of the pot, it should glide cleanly without sticking to the pot or the spoon.
- Recipe update: I've recently updated this recipe for richer results. I added another tablespoon of ghee to stir in after pressure cooking, which adds a glossy finish and a creamier taste, similar to the sweet shops in India. I also reduced the sugar to ½ cup for milder sweetness.
More Halwa Recipes For You
📖 Recipe
Instant Pot Badam Halwa with Almond Flour
Want to save this recipe?
We'll email this post to you, so you can come back to it later!
Video
Equipment
Ingredients
- 2 tablespoon ghee divided
- 1 cup superfine blanched almond flour
- 4 tablespoons slivered almonds (reserve 1 tablespoon for garnish)
- ¾ cup milk 2% or whole milk
- ½ cup water
- ½ teaspoon saffron
- ½ cup sugar (¾ cup for sweeter halwa)
- ½ teaspoon cardamom powder (about 4-5 cardamom pods, seeded and ground)
Instructions
- Combine milk, water, and saffron in a cup and microwave for 3 minutes. Stir well and set aside to steep and release its color and flavor.
- Turn on the instant pot and set it to Saute mode, then adjust it to 'Low'. Add 1 tablespoon of ghee and let it melt. Add almond flour and 3 tablespoons slivered almonds. Saute for 2-3 minutes while stirring regularly.
- Add sugar, saffron milk, and cardamom to the mix. Mix well to prevent lumps. Scrape the sides and bottom well to prevent anything from sticking to the bottom of the pot.
- Close the lid. Select 'Pressure Cook or Manual' and adjust to LOW pressure. Set the time to 2 minutes. Once the cooking time is done, release the pressure by following your cooker's quick-release instructions. Open the lid once the pin drops.
- Turn on Saute and adjust it to "low". Add the remaining 1 tablespoon of ghee.
- Simmer the halwa, stirring regularly, until it thickens to a pudding-like consistency and no longer sticks to the pot. Account for the fact that it will thicken more as it cools. This can take 8-10 minutes, depending on your cooker. Cancel Sauté and transfer the halwa to a bowl immediately.
Pot-In-Pot Method (burn-proof method)
- Add 1 cup water to the Instant Pot insert (2 cups for 8 qt) and place a trivet inside.
- In a greased, heat-safe bowl, whisk together the almond flour, saffron milk (skip the water), sugar, cardamom, and ghee until smooth.
- Place the bowl on the trivet, cover loosely with foil, and pressure cook on High for 2 minutes, followed by a 10-minute natural pressure release.
- Carefully remove the bowl. The halwa will thicken as it cools. If it's still too loose, transfer it to a non-stick pan and sauté for 2-4 minutes, stirring frequently, until it reaches a soft pudding-like consistency.
Notes
- Which almond flour to use? For a sweet-shop-style creamy texture, use blanched, superfine almond flour.
- Fresh cardamom: The best choice for Indian sweets. Peel 3 to 4 green cardamom pods and crush them in a mortar and pestle or coffee grinder.
- Saffron: I like good-quality Persian or Kashmiri saffron for the best floral aroma and deep yellow color.
- Sauté on low heat: To prevent the almond flour from burning and turning bitter.
- Cook on low pressure: This also ensures that the halwa cooks on gentle heat and the sugar doesn't scorch at the bottom.
- Avoid the Burn error: If your cooker is more prone to burn errors, skip adding the sugar in step 3, and add it after pressure cooking.
- How to check if it's done? Halwa is cooked to perfection when it transforms into a rich, pudding-like consistency. Also, when you run a spoon across the bottom of the pot, it should glide cleanly without sticking to the pot or the spoon.
- Recipe updated: I've recently updated this recipe for richer results. I added another tablespoon of ghee to stir after pressure cooking, which adds a glossy finish and a creamier taste, similar to the sweet shops in India. I also reduced sugar to ½ cup for a mildly sweet halwa.
Lalita says
Can I 3x the recipe to make in 6-qt IP?
Aneesha Gupta says
Yes, you can. Please multiply the liquid accordingly and sauté the almond flour on low heat for another 1-2 minutes. Please ensure nothing sticks to the pot before pressure cooking. Enjoy!
Lalita says
I have 6qt IP. Do you think increasing the recipe to 3x will be too much quantity to cook in IP? Kindly help! thanks
Aneesha Gupta says
Yes, you can. Please multiply the liquid accordingly and sauté the almond flour on low heat for another 1-2 minutes. Please ensure nothing sticks to the pot before pressure cooking. Enjoy! I recently updated this recipe with more foolproof instructions, so if you have a printout, please refresh it. Thanks.
Miriam says
Can you please publish a modified version for stovetop instead of Instapot? I don't have an Instapot but want to try this recipe. Thank you.
Aneesha says
Sure, will do that soon!
Aneesha Gupta says
Hi Miriam, here are the stovetop directions: https://spicecravings.com/badam-halwa
SHWETA says
Thanks for your recipe. I tried it, and it came out good, but the only thing I felt is that the almond flour did get stuck at the bottom of the instant pot, and some of it got black. I had to rub it with steel wool to clean it out later on. It wasn’t smooth like how you show in your video with no residue at all. Any tips on what I could be doing wrong? I tried to follow your recipe exactly in terms of proportions and times if each step...thanks!
Aneesha says
I Shweta, glad you enjoyed the taste. I will recommend two things- first, when you add the liquid make sure you scrape the bottom nicely to make sure all the almond flour is mixed with the liquid. It sounds like some grains got stuck to the base and burnt. Second, use a whisk next time to mix the flour with the liquid. The lumps form only when it's not mixed well and using the whisk will solve this problem. Hope you have a better experience next time.
Sneha says
hi! i made this with almond meal and coconut milk with stevia instead of sugar...but it did not come out nice.. there is a burnt taste to the halwa...where did i go wrong?
Aneesha says
Hi Sneha, I've never made this halwa with stevia so don't know if this recipe works for that. This recipe has been tried and enjoyed by many reader, which makes me think that the odd burnt taste is due to stevia.
Yukti Arora says
Wow so classy and mouth watering halwa recipe i loved it and please keep posting such tempting halwa recipe because i am Learner of making new and different halwa.
Aneesha says
Hi Yukti, I am so glad you enjoyed this recipe. Will definitely post some new Halwa recipes soon. Thanks again!
Ayesha says
Amazingly easy and so yummy!
Aneesha says
Hi Ayesha, thank you so much. I'm so glad you enjoyed this recipe. It's one of my favorite desserts!
Nithya says
Mouth watering recipe
aneeshasg says
Hi Nithya, thank you so much! Hope you try it sometime!
Shantha says
Awesome recipe. Tried it and came out well. I plan to make it again, but triple quantity this time. How long should I pressure cook? Please advice. Thanks.
aneeshasg says
Hi Shantha, I am so glad you enjoyed this halwa recipe!Thank you for sharing your feedback! The pressure cooking time stays the same even if you triple the recipe. The Instant Pot will just take longer to come to pressure so your overall time will go up, but cook time stays the same.
Nithya says
Mouth watering recipe.
aneeshasg says
Hi Nithya, thank you so much! Hope you try it soon 🙂
Akanksha says
OMG!! This awesome...so simply and delicious. This was the big hit at the party!!
aneeshasg says
Hi Akanksha, Thank you so much! I am super glad you and your guests enjoyed this recipe! Thanks for sharing that. More Diwali sweets recipes coming soon!
Priya says
i tried this kesar badam halwa its so easy and yummy....ty for this recipe
aneeshasg says
You're welcome! I am so glad you enjoyed this recipe! Thanks for sharing 🙂