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: 481kcal

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!

- 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.