Badam Halwa / Almond Sheera (With Almond Flour)

This Badam Halwa is soft, luscious, melt-in-the-mouth, and absolutely delicious! It is a popular Indian dessert that can be enjoyed during any festival, celebration, or after-meal dessert.

This recipe is about making Badam Halwa using almond flour. And so it is quick and easy to make with only a handful of ingredients. It is made with almond flour cooked in ghee and milk, sweetened with sugar, and flavored with cardamom and saffron.

Jump to:

• About Badam Halwa
• Why You Will Love This Halwa
• Ingredients
• Step-by-Step Directions
• Serving Suggestions
• Storing Suggestions
• Helpful Tips
• More Indian Desserts
• Recipe Card

About Badam Halwa

When it comes to comforting, satisfying, and homemade desserts, one of the few things that come to my mind is Halwa. In Gujarati, we generally call it Sheera. And with this Badam Halwa, you can’t go wrong! It is easy and quick to make with fewer ingredients.

Well, this recipe is not the traditional way. Here you do not need to soak almonds; peel them and grind them into the paste. Instead, it is all about a quick recipe using almond flour.

Almond flour is made from blanched almonds. It has a fine texture and lighter color compared to an almond meal. So use only almond flour for this recipe and do not substitute it with an almond meal.

Badam Halwa is rich, creamy, filling, and a bit heavier than the Sooji Halwa. So, you really do not need a big portion of it. I have made Halwa using only milk, but you can swap half of the milk with water.

Saffron provides a beautiful flavor and light golden color to this Badam Halwa. So I will highly recommend using it and do not skip it. Similarly, ground cardamom is essential because it enhances the flavor and taste of the Halwa.

Ingredients

1. Almond Flour: Use high-quality almond flour for the best results. It should be fine in texture and blanched. Do not use almond meal instead of almond flour.
2. Ghee: Ghee is essential for the smooth and melt-in-the-mouth Halwa, so do not skimp on ghee. It also makes the Halwa delicious and luscious.
3. Milk: I have used 2% fat milk for this Badam Halwa. However, for more richness, you can use whole or full-fat milk.
4. Saffron: It provides a beautiful color and flavor to this dessert. Add saffron strand to the milk and then heat the milk to develop the taste and color of the saffron.
5. Sugar: I have used cane sugar to make this Halwa. But regular white sugar can also be used. Also, for less sweetness, adjust the amount of sugar accordingly.
6. Cardamom Powder: It provides a great flavor to this Badam Halwa. And I will highly recommend not skipping it.
7. Nuts For Garnishing: I have topped the Halwa with chopped pistachios and almonds. But you can garnish it with only almonds or your choice of chopped nuts.

Step-by-Step Directions

• Take milk in a small saucepan and add saffron strands; stir well and heat on medium-low heat.
• Once the saffron milk is hot (do not boil), remove it from the heat and set aside.

• Heat ghee in a heavy-bottomed pan over medium heat.
• Once the ghee starts melting, add almond flour and mix well. 

• Reduce the heat on low and roast the almond flour, stirring continuously.
• Once the flour is mixed with ghee, it will absorb all the ghee at first.

• Continue stirring the mixture; after about 10-12 minutes, the mixture will loosen up and become lighter.
• Also, the almond flour will become aromatic and lightly golden.

• Add saffron-infused milk and stir continuously to prevent lump formation.
• Continue cooking until all the milk is absorbed and the ghee starts to separate, stirring continuously. It may take about 7-8 minutes. 

• Then add sugar and cardamom and mix well.
• Because of the sugar, the mixture will loosen up again. 

• Continue cooking until Halwa starts to thicken and rich to a pudding-like consistency. It will also leave the sides of the pan, and the ghee will separate. 
• Do not overcook, as Halwa will further thicken upon cooling.

• Once you get the right consistency, turn off the heat and transfer the Badam Halwa into a serving bowl.
• Garnish the Halwa with chopped pistachios and almonds or your choice of nuts.

Serving Suggestions

• Serve Badam Halwa when it is warm or at room temperature.
• You can serve Badam Halwa as an after-meal dessert.
• Serve this Badam Halwa during lunch to make a complete feast Thali.
• You can drizzle some ghee on the top of the Halwa if you like.
• With the nuts, you can garnish the Halwa with edible rose petals.

Storing Suggestions

• Refrigerator: This Halwa will stay at room temperature for a day or two. If you have leftover Halwa, store it in an airtight container and place it in the fridge. The Badam Halwa will stay fresh in the refrigerator for up to a week. Warm the refrigerated Halwa in the microwave for a few seconds before serving.
• Freezer: You can also freeze the Halwa for up to a month. Let it cool completely, place it in the freezer-safe container and freeze. Let it defrost overnight in the fridge, and then reheat in the microwave before serving.

Helpful Tips

• Almond Flour: Use fine quality and blanched almond flour for the best results. Almond flour differs from almond meal, so do not use almond meal or ground almonds.
• Ghee: I have not used a lot of ghee in this recipe. So I will highly suggest that you do not reduce the amount of ghee than mentioned in the recipe. But you can add one or two tablespoons of more ghee if you want.
• Sugar: I have used cane sugar for this recipe. However, you can use regular white sugar for this Halwa.
• Saffron: Not only flavor, but saffron provides a beautiful hue to the dish. But if you do not have saffron, you can skip it. Or you may add a few drops of food color for a beautiful presentation.
• Milk: I have used 2% fat milk, but you can use full-fat or whole milk for more richness. Or, to make the Halwa a little lighter, swap half of the milk with water.
• Heat: It is essential to cook the Halwa on low-medium heat, so it does not stick to the pan. And the Halwa will not be browned in color.
• Consistency: Do not overcook the Badam Halwa; otherwise, it will become chewy and unpleasant. Cook until it reaches a pudding-like consistency and stops sticking to the pan. Also, ghee will separate from the sides. At this point, turn off the heat because Halwa will become thicker upon cooling.

More Indian Desserts

Recipe Card