Badam halwa is a traditional South Indian sweet made with ground almonds, sugar, ghee, cardamoms and saffron. This festive treat is usually made for special occasions. It is also a popular return gift during weddings, baby showers and many celebrations.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 30 minutes
  • Yield: 3 · 3 to 4
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • ¼ cup (60 ml) ghee ((divided, can go up to ½ cup))
  • 1 cup (100 grams) blanched almond flour ((or use ¾ cup almonds, read post))
  • ½ cup (100 grams) organic sugar ((⅓ cup - 70 grams for low sweet))
  • 1¼ cup (300 ml) water ((or use 1 cup water + ½ cup milk, read notes))
  • 1 pinch saffron ((optional) or natural food color)
  • ¼ teaspoon cardamom powder (or 2 whole cardamoms)

Method

How to make Badam Halwa with Almond Flour

  1. Press SAUTE button on the Instant pot and pour ghee to the steel insert.
  2. Stir in the almond flour & saute for 2 mins. Press CANCEL button & add sugar, water/ milk & saffron.
  3. Whisk it well until the sugar dissolves completely. Secure the Instant pot with the lid & position the steam release vent to sealing.
  4. Press PRESSURE COOK button & set the timer to 0 mins (ZERO). When the IP is done, gently do a quick release by moving steam vent from sealing to venting.
  5. It will be runny at this point, so press saute button and add the remaining ghee. Keep stirring & saute until thick, yet of flowing consistency. Takes me about 7 to 8 mins.
  6. When done it begins to leave the sides of the pot. It will thicken further after cooling, so turn off when it is flowy. Stir in the cardamom powder.
  7. Transfer badam halwa to a serving bowl and serve warm. If you want garnish with sliced pistachios.

Stovetop (without cooker)

  1. Heat 2 tbsps ghee in a wide pan and add 1 cup almond flour, 1 cup water/ milk & a pinch of saffron. Cook stirring often until the liquid is evaporated and turns thick like porridge.
  2. Add ⅓ to ½ cup sugar and keep stirring. (It turns liquidy). Saute until the halwa turns thick again. Add the remaining ghee and cardamom. Saute until it leaves the sides of the pan.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.