This Almond Halwa with Almond Flour is a quick and easy take on classic Badam Halwa. Made with ground cardamom and saffron, this indulgent Indian dessert comes together in minutes, and it tastes just as luxurious as the traditional version.
Also known as badam ka Halwa, badam kesari, or even almond pudding, this beloved Indian sweet is traditionally made with soaked, peeled, and ground almonds, slowly cooked with milk, sugar, and ghee until rich and indulgent. It’s often reserved for special occasions because the process is time-consuming.
Just like in my badam burfi recipe, I skip the long prep by using Kirkland almond flour, which I always keep stocked in the fridge. It lets me whip up this festive treat instantly, anytime a craving hits.
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♡ Why You’ll Love This Badam Halwa Recipe
✔️ No Planning Needed – No soaking, peeling, or grinding whole almonds.
✔️ Authentic Flavor – Made with traditional ingredients and cooked the classic way (just faster!), this Indian sweet tastes just like the one your mom or grandma made—no shortcuts on flavor.
✔️ Great for Make-Ahead – Hosting a party, or is it festival season? This recipe scales beautifully—double or triple it, then refrigerate. Let it come to room temperature before serving for that perfect soft texture.
✔️ Healthier Twist – Traditional badam halwa recipes often use a 1:1 ratio of almonds to ghee for richness and shelf life. We’ve lightened it up with just ¼ cup ghee per 1 cup of almond flour—still just as delicious!
Is badam halwa eaten hot or cold?
It can be enjoyed warm, at room temperature, or even chilled—it's all about personal preference. While most Indian halwas are traditionally served hot, badam ka halwa is often enjoyed at room temperature, where the ghee sets slightly and the texture becomes rich and fudgy.
Though it's not typically served cold, it still tastes great that way—firmer and slightly chewy. For the best flavor and texture, I recommend serving it at room temperature for that perfect melt-in-the-mouth experience.
How to make badam halwa with almond flour?
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How do I know when the badam halwa is done?
The easiest way to check is by dragging a spoon through the center of the pan. If the badam mixture quickly fills the gap, it needs more time to cook. If the path holds its shape and the halwa doesn’t flow back immediately, it’s done and ready to come off the heat.
Almond Halwa with Almond Flour
Ingredients
- ¼ cup ghee divided
- 1 cup almond flour super fine
- 1 cup milk
- ¼ cup + 2 tablespoons sugar (Reduce one tablespoon if you prefer less sweet)
- 2 pinches saffron
- ¼ teaspoon cardamom powder
Instructions
- Heat about 3 tablespoons of ghee in a medium-sized non-stick saucepan with high sides (using a larger pan will help the halwa cook faster). Set the heat to medium-high.
- When ghee melts, add almond flour and saute for 2 to 3 minutes, to toast the flour.
- Add the milk, sugar, and saffron. Stir well to dissolve any lumps. Cook the mixture over medium heat for 10 to 15 minutes (stirring every 1–2 minutes to prevent it from sticking to the bottom). As the mixture begins to thicken, stir more frequently—especially during the last few minutes—to avoid burning.How to check if it’s done? Drag a spoon through the mixture along the bottom of the pan. If the line quickly fills back in, it needs more time. If the line stays visible, the halwa is ready.
- Stir in ground cardamom and the remaining 1 tablespoon of ghee. Stir for 30 seconds and remove pan from heat.
- Transfer halwa to a separate dish (halwa will thicken further as it cools). Serve warm, room temperature or cold.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Tips for Success
- For a silky-smooth texture: If you prefer a pudding-like consistency, pulse the almond flour in a dry spice grinder to make it ultra-fine before cooking.
- Use the right pan: A non-stick pan with high sides is ideal, as the sweet tends to bubble and splatter toward the end. You can also use the sauté function on your Instant Pot.
- Saffron substitute: No saffron? No problem. Use a tiny pinch of turmeric for color, or skip it altogether—it will still taste amazing, just a little lighter in color.
- Freezes beautifully: This almond sheera stores well in the freezer. Just transfer to an airtight freezer-safe container or zip-top bag and freeze for up to 2 months. Thaw at room temperature for a few hours before serving.
More Indian dessert recipes
- This eggless Kulfi ice cream cake recipe consists of a soft pistachio cake layered with creamy kulfi and cardamom whipped cream.
- Rasmalai tres leches cake is the ultimate dessert mashup of Indian rasmalai sweet and Mexican tres leches cake!
- This microwave mango mug cake is moist, fluffy, and egg-free.
- Ultra creamy almond kulfi recipe made with just 5 ingredients and no ice cream maker required!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
tasnim
Can the halwa be made with almond milk instead of cow milk?
Maria Doss
Hmmm.... not sure if it would work. Store bought almond milk tends to have additives and it might affect the taste. However, would love to hear your feedback if you try with almond milk. Have a great day - Maria