Almond Halwa with Almond Flour

yellow colored badam halwa in a glass dish.

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.

Course Dessert

Cuisine Indian

Keyword almond flour halwa, almond halwa with almond flour, badam halwa with almond flour

Prep Time 3

Cook Time 25

Total Time 3

Servings Servings

Calories 439kcal

Author Maria Doss

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.

Video

Notes

Almond Flour – We used Costco Kirkland brand super fine almond flour and not almond meal.

Milk – Use whole or reduced fat milk and not fat free.

Pan – We recommend using non-stick sauce pan that has high sides, since the sweet can splatter when bubbling during the last process. Please DO NOT USE A SKILLET. It can also be made in an Instant pot using the saute function.

Saffron – If you don’t have saffron, then use a very pinch of turmeric powder or simply skip (the dish will look pale golden) and increase the cardamom powder.

Freshly ground cardamom for best flavor – Store bought cardamom powders are usually not as fresh and does have the aroma of homemade ones. It is very easy to make it at home and store for months in the freezer.

Nutrition