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.
But with this easy 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.
Almond Halwa with Almond Flour
Ingredients
- ¼ cup ghee divided
- 1 cup almond flour super fine
- 1 cup milk
- ¼ cup + 2 tablespoons sugar
- 2 pinches saffron
- ¼ teaspoon cardamom powder
Instructions
- Heat about 3 tablespoons ghee in a medium non-stick sauce pan (choose a pan with high sides and larger the pan, the halwa will be done faster) over medium-high heat.
- When ghee melts, add almond flour and saute for 2 to 3 minutes, to toast the flour.
- Add milk, sugar and saffron, stir well to dissolve any lumps and cook (stirring every 1-2 minutes, so it does not stick in the bottom) for 10 to 15 minutes, until the mixture gets thick and reached a halwa consistency. Stir continuously after it gets thicker or the last few minutes. (How to check when it's done? Draw a line with the spoon along the bottom of the pan, so that it creates a path through the mixture. If the path fills in, the mixture isn’t thick enough. If it stays put, it’s ready).
- Stir in ground cardamom and remaining ghee. Stir for 15 to 20 seconds and remove pan from heat.
- Transfer halwa to a seperate dish (halwa will thicken further as it cools).
- Serve warm or room temperature.
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.
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.
Success tips
- 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
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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