[Indian Recipes] Easy Badam Halwa with Almond Flour

An easy Badam Halwa recipe using Almond flour, that can be made in less than 15 minutes.
It is a no-fuss, super quick, beginner-friendly recipe to make at home and enjoy.
This is a perfect Indian festival sweet recipe since it is so rich and delectable.
You can also serve this for your Diwali or Holi parties, or simply make it when you are in some mood for a delicious, yet easy dessert.

Earlier, I did not make sweets often at home, except for a couple of main Indian festivals.

But, off-late I have started to make it once in a while.

Because, I have observed, restricting desserts too much in the past only made us crave more and resort to store-bought chocolates and unhealthy desserts.

And homemade sweets, when had occasionally in the right amount, are way healthier, right?

That’s the reason there was just one traditional Indian sweet recipe, Moong Dal Poppy Seeds Kheer, until now on the blog!

Henceforth, you can expect dessert recipes once in a while.

WHAT IS BADAM HALWA?

Halwa refers to a dense, rich, pudding sort of dessert made out of different flours, lentils, nuts, vegetables, or also with fruits, along with sugar, ghee, and other ingredients.

Badam Halwa or Almond Halwa is an Indian dessert recipe made with blanched almonds, sugar, ghee, and saffron.

Traditionally, the process of making badam halwa is quite long.

From soaking the almonds, blanching them, grinding them, and then to proceeding to make the halwa, this does take quite some time and effort to make a perfect badam halwa.

However, I am sharing an easy shortcut method here with absolutely no compromise in taste, nor in the texture.

WHAT IS ALMOND FLOUR?

In this recipe, we will be using almond flour instead of whole almonds. This makes the process of making badam halwa, a lot less simple and quicker.

Almond flour, or almond powder is simply finely ground almonds which are then sifted to get a flour-like texture.

Almond flour is extremely nutritious, vegan, gluten-free, and is readily available in grocery stores.

WHICH VARIETY OF ALMOND FLOUR SHOULD I USE IN THIS RECIPE?

Almond flour can be made from blanched almonds (almonds soaked in hot water and skin removed), or unblanched whole almonds with the skin.

The one with skin is known as unblanched almond flour or almond meal.

Almond flour (or blanched almond flour) is, therefore, white in color, and almond meal (unblanched almond flour) will have a brownish color.

Also, almond meal has a coarse texture compared to almond flour.

Do you get the difference?

I have not tried this recipe with unblanched almond flour (almond meal) since it might alter the texture of badam halwa.

The coarseness in blanched almond flour is just right for badam halwa, so we will be using this in the recipe.

Look for blanched Almond flour in your grocery store. It might also be known as Almond Meal in some places. But don’t get confused, just look for ‘blanched’ on the packet.

CAN I MAKE THIS BADAM HALWA WITHOUT ALMOND FLOUR?

Yes, absolutely! You will then have to use almonds and take the longer route. Sorry, but yes.

First, you will have to soak 1 cup almonds in hot water for 10-15 minutes.

Then, blanch them by peeling off their skin, and then grind them in a blender with about 1/4 to 1/2 cup milk or water.

While grinding, remember to grind to a coarse paste and not fine, as badam halwa needs to be a bit coarse in texture (like Rava/semolina).

Once you have ground them, transfer to a pan with ghee and proceed to cook it as mentioned in the recipe below.

However, it will take much more time and lot of stirring to cook and reach the desired consistency of badam halwa.

But, if you can find blanched almond flour in a grocery store, please just use it.

It saves a lot of time and effort! And badam halwa will be ready in a jiffy.

HOW TO MAKE VEGAN BADAM HALWA?

To make it vegan, you can use vegan butter in place of ghee (clarified butter).

Honestly, I have never used vegan butter until now, so I have no idea how it tastes.

If you have been using it in desserts, especially in place of ghee, you can definitely use it in this recipe too.

And secondly, replace whole (dairy) milk with almond milk.

That’s a simple swap, right? I am sure it will enhance the almond flavor in this halwa.

TIPS TO MAKE THE BEST MELT-IN-MOUTH BADAM HALWA

-Use good quality ghee (desi ghee) and saffron.

-Using the right amount of ghee is extremely important to get the soft, melt-in-mouth texture. So please follow the measurements and don’t reduce it.

-Cook the badam halwa mixture in low-medium heat. If you increase the heat to high, there are chances that you can burn the mixture.

-Keep an eye on the consistency of the halwa, and remove it off the pan once it is done. If you leave it in the pan, it can get overcooked. Overcooking the halwa makes it chewy.

SERVING SUGGESTIONS

Badam halwa is traditionally served at room temperature. You can also serve it warm.

I personally don’t think it will taste good when chilled, and also the halwa can get a little thick and hard. You can give it a try though.

You can serve it in small bowls, or wrap it in butter paper like toffee chocolate.

If you are serving it on a small plate, you can fill up a small bowl of halwa completely, press it a bit and then invert it onto the plate.

Just the way I have served it in the pictures above.

To make it fancier, you can add some chopped almonds, pistachio, few saffron strands, and 1 or 2 dried rose petals.

These are some basic styles of serving this badam halwa.

Can you think of any other creative ways of serving it?

HOW TO MAKE BADAM HALWA- STEP BY STEP METHOD
Note: 1 cup= 250ml

STEP 1:

First, soak a big pinch of saffron in 1/4 cup milk. You can use full-fat milk or skimmed milk, I used 1.5% fat milk.

You can use cold or warm milk. If you use warm milk, saffron will release the color faster. I used cold milk directly from the refrigerator.

Mix it and set this aside. Milk will turn yellow and fragrant as saffron releases its color and flavor.

STEP 2:

Take a thick bottom deep pan and heat it in low heat. Make sure to take a thick bottom deep pan in order to avoid burning and spluttering of the badam halwa mixture.

Then add 2 tablespoon ghee, and let it melt.

STEP 3:

Once it is melted, add 1.25 cups (125 grams) almond flour. Mix it well with ghee.

STEP 4:

Next, add in 1/2 cup milk, and mix the almond flour well with milk.

Let this cook in low heat for about 2 minutes so that the almond flour absorbs the milk well. Observe the rightmost picture below.

STEP 5:

Then add in 1/3 cup sugar and mix well. 1/3 cup is a little less than 1/2 cup and a little more than 1/4 cup. You can adjust the quantity as per your taste.

STEP 6:

Now add the 1/4 cup saffron soaked milk along with the saffron strands.

At this stage, the mixture will be liquidy because of milk and sugar.

STEP 7:

Increase the heat (flame) a bit, and start stirring the mixture in low-medium heat such that it gets thicker.

Once it starts getting thicker, add 1 tablespoon of ghee and keep stirring.

STEP 8:

After about 8 minutes or so, the mixture will start becoming a mass. At this stage, add 1 more tablespoon of ghee. I first added 1/2 tablespoon and then added another 1/2 tablespoon.

Also add 1/4 teaspoon cardamom powder.

STEP 9:

In about 3-4 minutes, the mixture will start leaving the pan. This is the sign that it is cooked and of the right consistency. Do you notice this in the left side image below?

Another way to check is to take a small portion of the halwa in a spoon and let it cool a bit. Try to roll it into a ball, if it works without sticking to your fingers, it means it is done.

In case it is still sticky, cook the halwa a little more. You can also add an extra 1/2 to 1 tablespoon of ghee, it would help.

Remember, badam halwa gets a little thicker as it cools. So do not overcook as it will otherwise get chewy later.

So once it is of the right consistency, immediately transfer to a plate or a bowl. If you leave it in the pan, it will get overcooked.

Your best ever melt-in-mouth badam halwa is now ready to be served warm or after it comes down to room temperature.

I hope you give this recipe a try and enjoy it as much as I enjoyed preparing it and writing it down for you all.

If you have tried this recipe, kindly post your valuable comments below or rate this recipe.

Easy Badam Halwa Recipe
Praneetha A Goutham

An easy Badam Halwa recipe using Almond flour, that can be made in less than 15 minutes. It is a no-fuss, super quick, beginner-friendly recipe to make at home and enjoy.

PREP TIME: 5 mins
COOK TIME: 15 mins
TOTAL TIME: 20 mins

COURSEDessert
CUISINEIndian

SERVINGS 3

Ingredients

1x2x3x

1.25 cups almond flour (blanched) - 125 grams
1/3 cup sugar - that is, little less than 1/2 cup
4 tablespoons ghee (clarified butter)
a big pinch saffron
1/4 cup milk - to soak saffron
1/2 cup milk - to add while making halwa
1/4 teaspoon cardamom powder - can add little more if you like

Instructions

First, soak a big pinch of saffron in 1/4 cup milk. You can use full-fat milk or skimmed milk, I used 1.5% fat milk.
You can use cold or warm milk. If you use warm milk, saffron will release the color faster. I used cold milk directly from the refrigerator.
Set this aside. Milk will turn yellow and fragrant as saffron releases its color and flavor.
Take a thick bottom deep pan, and heat it in low heat. Make sure to take a thick bottom deep pan in order to avoid burning and spluttering of the badam halwa mixture.
Then add 2 tablespoon ghee, and let it melt.
Once it is melted, add 1.25 cups (125 grams) almond flour. Mix it well with ghee.
Next, add in 1/2 cup milk, and mix the almond flour well with milk. Let this cook in low heat for about 2 minutes so that the almond flour absorbs the milk well.
Then add in 1/3 cup sugar and mix well. 1/3 cup is little less than 1/2 cup and little more than 1/4 cup. You can adjust the quantity as per your taste.
Now add the saffron soaked milk along with the saffron strands.
At this stage, the mixture will be liquidy because of milk and sugar. Start stirring the mixture in low-medium heat such that it gets thicker.
Once it starts getting thicker, add 1 tablespoon of ghee and keep stirring.
After about 8 minutes or so, the mixture will start becoming a mass. At this stage, add 1 more tablespoon of ghee.
In about 3-4 minutes, the mixture will start leaving the pan. This is the sign that it is cooked and in the right consistency. Do not overcook as halwa will become chewy.
Another way to check is to take a small portion of the halwa in a spoon and let it cool a bit. Try to roll it into a ball, if it works without sticking to your fingers, it means it is done.
In case it is still sticky, cook the halwa a little more. You can also add an extra 1/2 to 1 tablespoon of ghee, it helps.
Remember, badam halwa gets a little thicker as it cools. So do not overcook as it will otherwise get chewy later.
So once it is of the right consistency, immediately transfer to a plate or a bowl.
Serve the halwa warm or after it comes down to room temperature.

Notes

The quantity of ghee I have mentioned is essential to get non-sticky, melt-in-mouth halwa. You can use maybe 1/2 tablespoon less, but lesser than that will not give you the best results.
If you don’t have saffron, you can use a pinch of yellow food color. I personally never use artificial food color in my cooking. You can use it if you are okay with it. Or just skip it, your almond halwa will be off white in color and the taste will also be different due to the absence of saffron.
Since this dessert is very rich, you will need small serving sizes and so, can be easily served for 3 people or even 4!

This recipe and image sources are referred in website: Theculinarypeace.com. Thanks so much!