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Badam halwa served in a blue bowl with slivered almonds on top
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4.67 from 24 votes

Instant Pot Badam Halwa with Almond Flour

Make rich, creamy Instant Pot badam halwa with almond flour—no soaking, peeling or grinding. An easy 30-minute Indian dessert with saffron and cardamom.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Indian
Diet: Gluten Free
Servings: 4 people
Calories: 406kcal
Author: Aneesha Gupta

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)
US Customary - Metric

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.
    saffron and milk in a measuring cup
    • Saffron needs time to steep and bloom, and the warm milk speeds up that process.
  • 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. 
    Sauteing almonds and almond flour in the Instant Pot
    • Low heat and low pressure ensures that the flour and sugar don't scorch at the bottom of the pot.
  • 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.
    Adding saffron milk to the instant pot
    • If your cooker is more prone to burn errors, skip adding the sugar in this step, and add it after pressure cooking. 
  • 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.
    Pressure cooking in the instant pot
  • Turn on Saute and adjust it to "low". Add the remaining 1 tablespoon of ghee. 
    Sauteing Badam halwa in the instant pot
  • 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.
    Sauteing almond pudding in the instant pot
    • Transferring the halwa stops the cooking and prevents it from drying out and overcooking.

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.

Video

Notes

  1. Which almond flour to use? For a sweet-shop-style creamy texture, use blanched, superfine almond flour.
  2. 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.
  3. Saffron: I like good-quality Persian or Kashmiri saffron for the best floral aroma and deep yellow color. 
  4. Sauté on low heat: To prevent the almond flour from burning and turning bitter.
  5. Cook on low pressure: This also ensures that the halwa cooks on gentle heat and the sugar doesn't scorch at the bottom.
  6. 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. 
  7. 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.
  8. 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. 
 
Note: The nutrition facts below are my estimates.  If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 406kcal | Carbohydrates: 35g | Protein: 10g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 25mg | Sodium: 19mg | Potassium: 145mg | Fiber: 4g | Sugar: 29g | Vitamin A: 74IU | Vitamin C: 0.1mg | Calcium: 144mg | Iron: 1mg