This easy almond halwa recipe uses almond flour and is ready in just 20 minutes with only a few ingredients. It is quicker than traditional almond halwa, which can take 4 hours or more to make. Plus, I offer a dairy-free option, resulting in a lighter, yet still indulgent, halwa.
What is Almond Halwa?
Almond halwa is a pudding-like South Asian sweet dish traditionally made with almonds, sugar, milk(or water), and saffron. It is usually made with presoaked, peeled, and ground almonds. My recipe cuts out all those tedious steps and shows you how to make it with almond flour. It is quick, easy, and healthyish- the ethos of Eat.Drink.Pure 😊.
If you’ve been around long enough, you know I love putting a healthy spin on traditional desserts, such as my China Grass Pudding and Gluten-Free Cardamom Cake. I grew up eating both desserts, but I’ve since recreated them to fit my diet. This halwa is part of that collection.
When I came up with this halwa recipe, I didn’t know traditional almond halwa existed. I was trying to create a gluten-free counterpart to sooji ka halwa, a dessert made with semolina. If you love sooji ka halwa but can’t have it because you’re avoiding gluten, this recipe will blow your mind! It is so similar that my family could not tell it apart!
A Quick Look at the Recipe
⏲️Ready In: 20 minutes.
👪Serves: 3
🍽 Calories and Protein: 481 kcal, 8g protein.
📋 Main Ingredients: Almond flour, ghee, coconut/cane sugar.
📖 Dietary Notes: Vegetarian, gluten-free, can be dairy-free, Paleo, and vegan.
⭐ Why You’ll Love It:
- Quick and easy to make. Traditional almond or badam halwa is a lengthy process that involves soaking, peeling, and grinding the almonds, typically taking 4 hours or more. With almond flour, you skip the work while still enjoying something delicious and authentic.
- Minimal ingredients. We’re keeping it simple with just 4 easy-to-find ingredients.
- Much healthier than traditional halwas. My recipe lets you use a lower, less refined sweetener and water instead of milk, making it dairy-free. More on that below.
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“Just made this recipe. It is quick to make, easy, and delicious! Definitely a must try!” Saima
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Almond Halwa Ingredient Notes
Almond Halwa Ingredients
Ghee: Ghee, also known as clarified butter, adds an authentic flavor and keeps this recipe dairy-free (the milk solids are removed during the ghee-making process), but butter also works.
Almond flour: Super-fine blanched almond flour. Don’t use almond meal, as it includes the almond’s skin and won’t give you the same smooth result as sooji ka halwa.
Sweetener: Over time, I have used both coconut and cane sugar in this recipe. They both turn out great. If, however, you want a result similar to traditional halwa, use cane sugar.
Cane sugar is sweeter than coconut sugar. If you use cane sugar, start with 1/4 cup and adjust as needed.
Saffron: Saffron imparts color and richness. Rub it between your fingers to break up the threads.
Cardamom: Infuses it with a South Asian flavor. I like to use freshly ground instead of store-bought powder.
Garnish: Crushed pistachios, slivered almonds, and dried edible rose petals all work. Optional but highly recommended for aesthetics, especially when serving to guests.
How to Make Almond Halwa
*The halwa above and the step-by-step pictures show cane sugar and water being used. As you can tell, the result is lighter and thinner.
Step 1: Toast the almond flour. In a medium pan, on medium-high heat, add the ghee and toast the crushed cardamom.
Step 2: Next, add the almond flour and toast it lightly, stirring constantly to prevent it from burning. It should get a light golden hue.
Step 3: Add sweetener. Once the almond flour is lightly toasted, add your sweetener of choice and stir to combine.
Step 4: Add water or milk and saffron threads. Stir frequently until the water dries. You will see bubbles form and the halwa get sticky as you stir.
Step 5: Once the halwa reaches a sticky, thick, paste-like consistency, switch off the heat and transfer the halwa to a serving dish.
Step 6: Garnish and enjoy. Add crushed pistachios, slivered almonds, or dried rose petals and serve warm.
Pro Tips
- Milk vs. water will yield different results, so use what you want. Milk yields a thicker, heavier result, while water yields a lighter, thinner result.
- Cane sugar is sweeter than coconut sugar. If using cane sugar, start with 1/4 cup and adjust as needed.
- Because almond flour contains fat, it tends to burn easily. Stir it constantly to prevent it from sticking and burning.
- Don’t skip toasting the crushed cardamom in ghee first. This helps the cardamom bloom in the fat and release its oils. This makes the halwa more fragrant and richer.
- Watch for the oil separation, not just the texture, once the water dries. This means that the halwa is ready.
- When reheating the almond halwa, add water or milk to loosen it, as almond flour absorbs moisture as it cools.
Almond Halwa Recipe FAQs
You can store this almond flour halwa in an airtight container in the fridge for up to 4 days and freeze it for months. Preferably without the garnish. To reheat, thaw it and heat it on the stovetop.
Almond flour absorbs water, so the halwa will get stiffer as it cools. Add a tablespoon or two of water or milk, and even a bit of ghee, when reheating it for best results.
Making almond halwa from almond flour is so easy and quick. With almond flour, you avoid the extra steps of soaking, peeling, and crushing the almonds. Simply toast the almond flour in ghee, add sugar and water, and your almond halwa will be ready in 20 minutes.
Almond (badam) halwa can be healthy in moderation. Almond flour is high in protein, healthy fats, and fiber. However, because it is a dessert, it also contains sugar. Coconut sugar, although less refined than table sugar, is still sugar and should be enjoyed in moderation.
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The halwa above is made with coconut sugar and milk. As you can tell, it’s thicker and darker, but, according to my very picky husband, Ali, excellent. He loved it!
If you tried this almond halwa recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments. I love hearing from you! You can also follow me on Pinterest or subscribe to our newsletter to get more deliciousness straight to your inbox!
20 Minute Almond Halwa (Almond Flour)
Ingredients
- 1/3 cup ghee can use butter
- 4 cardamom pods seeds removed and crushed
- 1 cup almond flour
- 1/2 cup coconut sugar * or 1/4 cup cane sugar. See note
- pinch saffron crushed between your fingers.
- 1 cup water *or whole milk. See note
Garnish
- rose petals optional
- slivered almonds
Instructions
- In a medium pan, on medium-high heat, heat the ghee and add the crushed cardamom. Stir for about 30 seconds to help release the oils from the cardamom. Lower the heat to medium. Next, add the almond flour and stir for about 3-4 minutes, until toasted. Stir constantly and watch to make sure that it doesn't burn.
- Once the almond flour turns slightly golden, add the sugar, milk, and crushed saffron (take a pinch of saffron, crush it between your fingers, and sprinkle it on top). Stir to combine. Let the halwa cook for about 2 minutes, stirring constantly. You will see bubbles start to form and the halwa get sticky and dry. Keep stirring until the moisture dries out completely and you have a thick paste, about 5 minutes. Turn off the heat and transfer the halwa to a serving dish.
- Garnish with slivered almonds and enjoy!
Video
Notes
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- Use almond flour, not almond meal, for the best results. I get almond flour in bulk from Costco. If you’re not a member, you can also get it on Amazon. Trader Joe’s and Bob’s Red Mill are two other brands I would recommend.
- Cane sugar is sweeter than coconut sugar. If you use cane sugar, start by adding 1/4 cup and adjust as needed. I have used both coconut sugar and cane sugar in this recipe, and although it results in a darker brown color, I prefer coconut sugar as my sweetener. However, if you want it to look authentic, use regular cane sugar for a copycat sooji ka halwa.
- If you use milk, know that it will result in a thicker dessert and be higher in calories than the nutrition label indicates below.
- Use caution while toasting the flour, as it burns easily. Toast it over medium-high heat, then reduce to medium once toasted. Stir it constantly.
- Don’t skip toasting the crushed cardamom in ghee first. This helps the cardamom bloom in the fat and release its oils. This makes the halwa fragrant and richer.
Saima Husain says
Just made this recipe. It is quick to make, easy and delicious! Definately a must try!
Zeeshan says
Yay! I am so happy you are finding the recipes easy to make! Thank you so much for taking the time to review!