Badam halwa is a rich and decadent Indian dessert made with ground almonds, sugar and ghee, delicately flavored with saffron and cardamom! Here is my quick and easy Instant Pot recipe for this delicious almond pudding, using six simple ingredients, in just 30 minutes!
Growing up in a Punjabi home, I saw my mom make various kinds of halwa at home- Sooji halwa, Gajar halwa and even Moong Dal Halwa, but Badam halwa was a treat that we enjoyed at our favorite south-Indian restaurant, Sagar Ratna.
It wasn't until I moved to the US after marriage that I started making it at home. Since this is now my girls' and hubby's favorite halwa, we end up making it on special occasions and celebrations.
This recipe is inspired by my mother-in-law's traditional version, which is delicious, and a pure labor of love. But you know me 🙂 I had to find an easier, simpler way to make and enjoy this treat. Sharing this Instant Pot recipe for Badam Halwa, using readily available almond flour. It's a reader's favorite too!
Authentic Badam Halwa in 30-Minutes
The traditional recipe for badam halwa needs patience and some serious muscle power. My mother-in-law would soak the almonds, peel and grind them with milk to a smooth paste.
Then simmer this paste with ghee, sugar and aromatics, until it thickened and reduced down to a pudding-like consistency. The end result was amazing, but she was on her toes, stirring continuously for at least 30-40 minutes.
In my simpler and quicker take, I cut down the preparation and cook time considerably by using store-ready blanched almond flour, or almond meal and cook it in the Instant Pot. The halwa turns out just as good and it saves me a ton of time and effort.
I've also made this recipe healthier by cutting down ghee to a tablespoon (compared to 3-4 tablespoons), by increasing the quantity of milk. I feel that almonds have natural oils that release during cooking, so I don't feel the need to add more than a tablespoon of ghee.
Increasing the quantity of milk also adds a rich flavor and gives a silky smooth finish. That being said, if you enjoy your halwa with more ghee, you can always add more. So, let's get cooking and check out the ingredients needed.
Ingredients- Notes & Substitutions
It only takes six ingredients to make this pot of deliciousness. Let's check them out:
- Almond Flour: I cut down the soaking, peeling and grinding process by using blanched almond flour. Look for it in the baking aisle of your grocery store. For best results pick 'blanched' almond flour or meal to avoid getting the brown specs of almond peel in the halwa. I get mine from Trader Joe's or Costco.
- Ghee: This is a traditional and personal choice, I just love the aroma of ghee in Indian sweets. You can easily substitute it with unsalted butter and get similar results.
- Milk: Milk forms a rich base for this almond pudding. I use 2% milk, but whole or 1% is fine too. I wouldn't recommend using non-fat here. Alternatively, almond milk is a great substitute.
- Sugar: A classic way to sweeten the halwa. If you're looking for a refined sugar-free alternative, you can substitute an equal quantity of jaggery or palm sugar, but add that after pressure cooking to prevent scorching.
- Saffron and cardamom: This halwa is known for its iconic rich and floral taste. Saffron and cardamom delicately flavor and perfume the halwa and transform it into a royal dessert. For best results, soak saffron in warm milk for that deep yellow color, and use freshly ground cardamom.
- Slivered almonds: This is for adding texture and garnishing the halwa before serving. It is optional but highly recommended. I always have toasted unsalted slivered almonds in my pantry, so I use a few tablespoons.
Step by Step Instructions for Instant Pot Badam Halwa
- Saute: Heat butter or ghee on Saute mode. Reserve 1 tablespoon of slivered almonds for garnish and add the rest in. Add almond flour and saute for 3 to 4 minutes.
- Add sugar: Add sugar to the almond mix and stir well.
- Heat Milk: Heat milk, water and saffron in the microwave for 3 minutes. (You can also heat this on the stove-top). Add the warmed saffron milk along with ground cardamom to the pot, and whisk well to prevent any lumps.
- Pressure Cook: Cancel Saute and close the lid. Set the vent to 'sealing' mode and pressure cook for 4 minutes on high pressure.
- Simmer: After the cooking time, manually release the pressure and open the lid once the pin drops. Turn on Saute. Simmer the halwa to cook off the liquid. Stir at regular intervals to prevent burning. For this quantity, it takes anywhere between 5 to 10 minutes, depending on the size of your Instant Pot. A larger surface area will help reduce the halwa faster.
- Garnish and Serve: Cancel Saute when the halwa stops sticking to the pot and reaches a desired pudding like consistency. To check for doneness, take a tiny portion of the halwa in a spoon, cool for a minute, then gently roll it with your finger. If you're able to form a tiny ball, it's done. If it sticks to the spoon, simmer it for a few more minutes. Do keep in mind that it continues to thicken as it cools. Garnish with the reserved slivered almonds and serve warm! Enjoy!
Dairy-Free & Vegan Variation of Badam Halwa
You can make Badam Halwa 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.
Recipe Tips & Notes
- For best results pick blanched almond flour meal to avoid getting the brown specs of peel in the halwa.
- Fresh cardamom is always the best choice for Indian sweets. Peel 4 to 5 green cardamom pods and crush them in a mortar or pestle or coffee grinder.
- Pick a good quality saffron for the most amazing floral aroma and a deep yellow color. Buy the smallest quantity you can find at your local international store or online, as you only need a tiny amount in this recipe. Store the remaining in any dark, cool place.
- To check for doneness, take a tiny portion of the halwa in a spoon and let it cool for a minute. 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.
More Indian Desserts from my kitchen
Here are some other quick and easy Indian desserts from my kitchen:
- Almond Spice Cookies / Nankhatai
- Gajar ka Halwa
- 10-minute Coconut Ladoo
- Besan Ladoo
- Carrot Burfi
- Baked Gujiya
- Kalakand
- Rasmalai
- Kheer (rice pudding)
- Sooji Halwa
- More Indian Desserts recipes
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Badam Halwa (Almond Pudding)
Equipment
Ingredients
- 1 tablespoon ghee or unsalted butter (clear oil for vegan)
- 1 cup almond flour (or almond meal)
- 4 tablespoons slivered almonds (reserve 1 tablespoon for garnish)
- ¾ cup milk or almond milk for dairy-free and 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)
Instructions
- Heat butter or ghee on Saute mode. Reserve 1 tablespoon of slivered almonds for garnish and add the rest in. Add almond flour and saute for 3 to 4 minutes.
- Add sugar to the almond mix and stir well.
- Heat milk, water and saffron in the microwave for 3 minutes. (You can also heat this on the stove-top). Add the warmed saffron milk along with ground cardamom to the pot, and whisk well to prevent any lumps.
- Cancel Saute and close the lid. Set the vent to 'sealing' mode and pressure cook for 4 minutes on high pressure.
- After the cooking time, manually release the pressure and open the lid once the pin drops. Turn on Saute. Simmer the halwa to cook off the liquid. Stir at regular intervals to prevent burning. (For this quantity, it takes anywhere between 5 to 10 minutes, depending on the size of your Instant Pot. A larger surface area will help reduce the halwa faster.)
- Cancel Saute when the halwa stops sticking to the pot and reaches a desired pudding like consistency. To check for doneness, take a tiny portion of the halwa in a spoon, cool for a minute, then gently roll it with your finger. If you're able to form a tiny ball, it's done. If it sticks to the spoon, simmer it for a few more minutes. Do keep in mind that it continues to thicken as it cools. Garnish with the reserved slivered almonds and serve warm! Enjoy!
Video
Notes
- For best results pick blanched almond flour meal to avoid getting the brown specs of peel in the halwa.
- 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 a good quality saffron for the most amazing floral aroma and a deep yellow color. Buy the smallest quantity you can find at your local international store or online, as you only need a tiny amount in this recipe. Store the remaining in any dark, cool place.
- To check for doneness, take a tiny portion of the halwa in a spoon and let it cool for a minute. 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.
Nutrition
★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram, Pinterest and Youtube.
