Badam halwa - an almond-based classic Indian pudding flavoured with saffron and cardamom. This is a gluten free instant version of badam halwa recipe made with almond flour. To make it all you need is a single pan, basic pantry essentials, and around 30 minutes to spare.
Making badam halwa with almond flour in one pot is a breeze with basic pantry ingredients. The instant version's best part is that it doesn't compromise the taste even though the soaking and grinding part is eliminated.
The taste is just as delicious as the traditional one. This recipe's simplicity in process and ingredients makes it an excellent choice for even the most inexperienced cook.
This dish is perfect for special occasions, parties, and curry nights. The nutty flavour of almond flour combined with aromatic cardamom, saffron and caramelised flavour of brown sugar makes this sweet dish a crowd-pleaser and leaves your guests asking for more.
Why you will love this instant badam halwa?
Ready in under 30 minutes
Not required to soak or grind.
One-pot recipe made with almond flour.
- Flour: I have used store bought almond flour.
- Milk: I have used full fat dairy milk but you could use skimmed milk instead.
- Sweetener: I have used light brown sugar to get a rich colour and caramelised taste.
- Nuts: almonds and cashews.
- Spices: green cardamom and saffron strands.
- Ghee: pure desi ghee enhances the taste and aroma of the halwa.
See the recipe card for quantities.
How to make almond halwa with almond flour?
Soak saffron strands in 2 tablespoons of warm milk in a small bowl.
Melt ghee in a thick-bottomed pan over medium heat.
Stir in almond flour and roast it for 5-8 minutes while stirring constantly until it releases a delicious aroma.
Decrease the heat to the lowest setting and gradually add milk while stirring with a spoon.
Stir in soaked saffron milk.
Now increase the heat to medium and cook the mixture for about 5-6 minutes on medium heat while stirring regularly until it starts to thicken.
Mix in brown sugar, stir thoroughly and cook for 8-10 minutes, stirring constantly until the halwa thickens and has the consistency of pudding.
Add crushed cardamom, almonds, cashews and stir well and switch the heat off.
Serve the delicious badam ka halwa hot.
Substitutions and Variations
Vegan: Substitute dairy with plant-based milk like coconut or almond milk and switch ghee with coconut oil or vegan butter. Use thin coconut milk or reduced-fat milk for low fat sweet dish.
Nuts: Adding pistachios and walnuts with cashews and almonds is also a good idea.
Sugar: Although I used brown sugar, regular white sugar is a suitable substitute.
Fridge: If stored properly in a clean airtight container, almond flour halwa will stay fresh in the fridge for up to 10 days.
Reheat: Place halwa in a microwave-safe bowl and heat it in the microwave until it's piping hot. Stop the microwave periodically, take out the bowl, and stir for uniform heating.
Freezer: This is the best freezer-friendly Indian dessert. Store the leftover halwa in the freezer by dividing it into required portions and placing it in airtight freezer-safe containers or ziplock bags for up to two months.
Defrost: Thaw it the night before you intend to consume it. Grab a portion from the freezer and place it in the fridge. Warm it up in the microwave after defrosting until it's hot.
Cooking Time: The cooking time may vary depending on the burner type and settings.
Stir: To avoid flour from sticking to the base of the pan, keep stirring while roasting it.
Roast: Do not over roast flour as the burnt smell ruins the halwa.
Milk: When pouring milk, be cautious as it tends to splatter.
Cardamom: To get the best taste and aroma, make sure to use freshly ground cardamom powder or crushed cardamom.
Consistency: Keep an eye on halwa's consistency while cooking, as it thickens even more upon cooling.
Serving Suggestion: You can serve badam halwa either hot or at room temperature.
To achieve the perfect badam halwa for my family, I use 1 cup almond flour, 1 cup milk, and ¾ cup sugar. But, adjust the amount of sweetener to your liking.
How to make almond halwa in an instant pot?
Plug in an instant pot pressure cooker and press the SAUTE button to turn the saute mode ON.
First, melt the ghee, then add almond flour, stir well with a spoon and roast for 5-8 minutes or until it gives off a nice aroma, stirring continuously.
Add milk slowly while stirring with a spoon after pressing the CANCEL button.
Mix in sugar and put a lid on the pot.
Move the steam release valve to SEALING and press the pressure cook/manual button. Set the timer for 1 minute.
After the timer goes off, let the pressure release naturally for 5 minutes.
Move the steam release valve to the vent position after 5 minutes to release the remaining pressure.
Once the pin next to the steam release valve drops, open the lid.
There will still be some liquid in the halwa at this point.
Mix halwa well with a spoon, press the SAUTE button, and cook for 4-5 minutes until halwa thickens by stirring regularly.
Once the halwa thickens to your liking, mix in saffron milk, crushed cardamom, almonds and cashews.
Now press the CANCEL button.
Enjoy the delectable one pot badam halwa!
Badam halwa with whole almonds
Preparation of badami halwa traditionally with whole almonds is actually a time-consuming process with multiple steps.
First, soak almonds in water overnight or at least 6 hours.
The following day, drain the water and peel the almonds. Combine blanched almonds and a small amount of milk in a blender and blend until smooth.
Place the ground almond paste and remaining milk into the thick-bottomed kadai or pan.
Combine sugar, saffron soaked milk, mix thoroughly and cook on medium heat.
As soon as the sugar melts, the mixture turns thin.
Continue stirring and cook until the halwa thickens.
Once halwa is cooked to the right consistency, mix in cashews, almonds and 1 teaspoon cardamom powder.
Continue stirring until everything is well combined, then turn off the heat.
Tips: The quality of almonds will impact the taste, so be sure to use good ones. Almonds, similar to other dry fruits, will become rancid if stored for a long time at room temperature.
To prevent rancidity, store them in the fridge or freezer. The bitter taste of rancid almonds will spoil the taste of halwa.
Classic Indian dessert made of semolina, flour, lentils such as moong dal or vegetables along with ghee, cardamom, raisins and nuts. The most common varieties on special occasions among different versions are carrot halwa, badam halwa, pumpkin halwa and lauki halwa.
There are numerous halwa varieties made from fresh vegetables such as carrots, squashes, and beetroot. Halwa is a dessert that holds a special place on the food menu of Indian festivals and occasions.
Almond flour is made from blanched almonds, while almond meal is made from raw, unpeeled almonds. The colour of blanched almond flour is lighter and its texture finer than that of an almond meal.
To keep the flour fresh, store the unopened packet in a cool place, like a cupboard away from direct sunlight. Make sure to use it before it expires.
For an extended shelf life, the best way to store opened packs is either in the fridge or freezer. You can either seal the pack or transfer the flour to a jar or ziplock bag and store it in the fridge or freezer.
More Indian Desserts
Wheat payasam: A delicious, healthy creamy dreamy dessert made with whole wheat berries, sweetened with jaggery and flavoured with cardamom.
Belgaum kunda: North Karnataka special sweet is made by reducing and curdling the milk and cooking with caramelised sugar.
Mango Coconut Burfi: Delicious tropical flavoured fudge made with mango pulp and desiccated coconut.
Sweet Pongal: A popular south Indian sweet made with rice, jaggery and flavoured with cardamom.
KEEP IN TOUCH
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📖 Recipe Card
Badam Halwa with Almond Flour
- Soak saffron strands in 2 tablespoons of warm milk in a small bowl.6-7 strands Saffron
- Melt ghee in a thick-bottomed pan over medium heat.4 Tablespoons Ghee
- Stir in almond flour and roast it for 5-8 minutes while stirring constantly until it releases a delicious aroma.1 Cup Almond Flour
- Decrease the heat to the lowest setting and gradually add milk while stirring with a spoon.1 Cup Milk
- Now increase the heat to medium and cook the mixture for about 5-6 minutes on medium heat while stirring regularly until it starts to thicken.
- Mix in brown sugar, stir thoroughly and cook for 8-10 minutes, stirring constantly until the halwa thickens and has the consistency of pudding.¾ Cup Brown Sugar
- Now stir in soaked saffron milk, 1 teaspoon cardamom powder, almonds, cashews and stir well and switch the heat off.1 Teaspoon Crushed Cardamom, 12 Almonds, 7 Cashews
- Serve the delicious badam ka halwa hot.
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