Check out instant gajar ka halwa (carrot pudding), traditional and authentic sheera halwa, list of desserts and sweets popular in India.
Halwa Recipe
Halwa is one of the most favorite, best, and go-to desserts in India as it is easy to make and tastes amazingly delicious. Halwa is made using semolina or sooji, cornflour, fruits like pineapple, banana, mango, sheera, and lentils (dal). Check out our famous atta halwa prepared using wheat flour, sheera prepared using sooji, flourless apple halwa, south Indian banana halwa, moong dal halwa, etc.
What is Badam Halwa?
Badam Ka Halwa is a traditional Indian pudding-like dessert where almonds are soaked, peeled, ground to a coarse powder, and then cooked with ghee, milk, sugar, and flavored with cardamom and saffron. Badam is a Hindi word that means almonds in English, and halwa means pudding. Badam halwa is served in South Indian hotels and tiffin centers for breakfast, along with upma or poori. You can make this for any festival, from Raksha Bandhan, Janmashtami, Ganesh Chaturthi, Navratri, Diwali, and Christmas. It is also a popular recipe for weddings, birthdays, anniversaries, housewarming, and special occasions. It is one of the best make-ahead Indian dessert recipes. Since Badam halwa is made without any flour, it can also be prepared during vrat days on Navratri, Karwa Chauth, or any other fasting days. I love the traditional method of making badam halwa by soaking almonds and then peeling and grinding them. If you want to reduce this step, you can make badam halwa with almond flour or almond meal. I have prepared the traditional way of halwa on the stovetop and using almond flour in an Instant pot. This almond pudding dessert is gluten-free and can easily be made vegan and keto.
Ingredients
Almond: Use the best quality almonds. See that they are not rancid or bitter. Almond meal or almond flour can also be used. The taste and texture will vary accordingly. Ghee: Makes your halwa rich and gives a nutty flavor. Milk: Almond halwa’s richness comes from adding whole milk. If you are vegan, you can use almond milk or coconut milk. But for the milder version, you can make it only with water, just like traditional sheera or sooji ka halwa. Sugar: I have used granulated sugar. Flavorings: Cardamom and saffron for aromatic Indian flavor and give a beautiful golden color. See the recipe card below for a full list of ingredients and measurements.
Traditional badam halwa with almonds (stovetop)
Tips
To make this halwa vegan, use coconut oil or neutral oil and dairy-free milk like almond, coconut, or simply water. Milk is used to make the halwa rich and creamy. For a milder version, you can use only water. ½ cup sugar works perfectly for 1 cup of almonds. If you like it very sweet, add an additional 1 or 2 tbsp. We love a little coarse texture and thus ground the almonds to a coarse powder. For a smooth halwa consistency, grind it to a smooth paste or use almond flour. Halwa thickens as it cools down, so don’t wait for it to become super thick. When ghee leaves the side of the pan, you can switch off the flame. You can use cashews instead of badam to make kaju halwa. Almonds can also be soaked in hot boiling water for 30 minutes to 1 hour and peeled instead of soaking overnight.
Badam halwa instant pot with almond flour
Press the SAUTE mode of your instant pot. Add 2 tablespoon ghee and almond flour and saute for 1 minute. Add milk, water, saffron, and sugar, and using a whisk, mix until everything is combined. See that no almond flour is sticking to the bottom. Close the lid with the pressure valve in the sealing position and pressure cook on LOW for 2 minutes. Release any pressure manually. The halwa will look watery. Please turn on the SAUTE mode, add 2 tablespoon ghee, and stir it continuously until it reaches the desired consistency. The halwa thickens as it cools down, so do not wait for it to turn too thick. SAUTE until ghee leaves the sides of the pan. This may take about 6 to 8 minutes. Add cardamom powder, mix, and turn off your IP. Transfer the halwa to the serving bowl immediately. Garnish it with more almonds and saffron if needed.
Serving suggestions
Badam Halwa tastes the best when served warm. You can serve it as prasad with sweet poha (panchakajjaya), the morning or evening snack with upma, or as an after-meal dessert.
Make ahead, store.
You can make almond pudding ahead of time and store it in the refrigerator for 3 to 4 days. Halwa thickens as it cools down. Warm it in a microwave or pan just before serving. For a longer shelf life, store it in the freezer.
More Halwa Recipes
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Recipe card
