Easy Almond Halwa

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 butter 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!
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 of choice. However, if you want it to look like authentic sooji ka halwa, you should use regular cane sugar.
- 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. Adjust the butter and sweetener as needed.
- Use caution while toasting the flour as it burns easily. Toast it on medium-high heat and then lower it to medium when toasted. Stir it constantly.