Vegan Almond Halwa & Almond Ladoo - Instant Pot Badam Halwa with no added refined oil. No ghee or dairy! 5 Mins active time. 6 Ingredients! Gluten-free Grain-free Soy-free Recipe. Makes 4 Indian size servings

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 3 to 8 tbsp water ((3 Tbsp water for crumbly Halwa and for ladoos, 1/2 cup(8 tbsp) water for thin pudding like halwa, 1/3 cup water for thick halwa))
  • 1/3 cup sugar ((cane sugar,conut sugar, or jaggery powder))
  • 3 drops of lime juice
  • 1/8 tsp salt
  • Flavors: cardamom seeds from 4 green cardamom pods(see note), or 6 to 8 saffron strands, or 1/8 tsp cinnamon, or 1/2 tsp rose water
  • 1 cup almond flour

Method

  1. Add hot water to a baking dish or pyrex** that fits your instant pot. Add the sugar and mix in. Add the lime juice, salt and flavors(cardamom, saffron etc) and mix in. (See notes for stove top)
  2. Add almond flour and press and mix. With less water, you will have to press and mix so there are no dry lumps. if making the thinner halwa, use a whisk to mix in the almond flour.
  3. Add 1.5 cups of water to the instant pot. Place the dish in the steamer basket and lower into the instant pot. Cover with a light lid or foil.
  4. Close the lid and pressure cook for 5 minutes at high pressure. Let the pressure release naturally.
  5. Carefully remove the dish from the instant pot. Garnish with chopped nuts, raisins or chopped dates and serve.
  6. To make ladoos: Chill almond halwa made with 3 tbsp water, for half an hour, then roll into balls. Roll in coconut, finely chopped nuts or seeds of choice, or drizzle with chocolate for a halloween treat.
  7. Store: Store on the counter for the day. Refrigerate for upto 5 days.

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.