20 Minute Almond Halwa (Almond Flour)

4.75 from 4 votes

This almond halwa is rich and indulgent but takes less time than the traditional version. It's also dairy-free!

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: Pakistani, Indian, South Asian

Servings:

Calories: 390kcal

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. Add the almond flour and stir for about 1-2 minutes so that it gets toasted. Make sure to stir it constantly and watch that it does not burn.
Next, add the sugar and stir to combine. Add the water/milk and crushed saffron (just take a pinch of saffron, and crush it between your fingers and sprinkle it on top of the almond flour.
Stir continuously until the water dries out completely and you are left with a thick paste. About 3-4 minutes. The halwa is ready when the oil rises to the top.
Garnish with slivered almonds and enjoy!

- Use almond flour, not almond meal, for the best results. I get almond flour in bulk from Costco. If you're not a member, it is also available 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 using 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 decide to 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 helps make the halwa fragrant and richer.