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Badam halwa recipe (almond halwa)

By swasthi , on February 20, 2020, 38 Comments, Jump to Recipe

Badam halwa recipe with video & step by step photos. Badam halwa is a classic Indian sweet made with ground almonds, sugar, ghee, cardamoms & saffron. It is extremely rich, delicious & colorful. Badam halwa is quite popular in South Indian tiffin centers and sweet stalls. It is considered to be a very special dessert & is prepared during special occasions. It is also given as a return gift during wedding & religious ceremonies.

badam halwa garnished with saffron & served in a black bowl

Badam is the Indian name for almonds and halwa refers to a pudding. Traditionally it was made by soaking almonds in water, then peeled & later ground to a paste. This is then cooked with ghee & sugar. Lastly flavored with cardamoms and saffron.

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Making badam halwa following the traditional method needs a lot of patience as almond skin needs to be peeled before blending. So an easier way is to use store bought blanched almonds or almond flour/meal.

Pure ghee, cardamoms and saffron are the key ingredients that make this dessert the best. In sweet stalls & tiffin centers saffron is replaced with food color. Some places also use edible camphor to flavor the dessert.

More Indian recipes using almonds
Badam burfi
Badam milk
Badam kheer

Related recipes: Diwali Sweets Recipes and Diwali Snacks

More Halwa recipes
Carrot halwa
Moong dal halwa
Lauki halwa

Sheera / suji halwa

Preparation

1. Soak almonds for about 3 to 4 hours. To quicken the process, you can also boil 2 cups of water. Then add almonds to it. Leave for 2 mins and drain the water. Then soak in fresh water for 30 to 40 mins.

soak badam for halwa

2. Peel off the skin and rinse them. Its easy to peel the skin if they are soaked well.But do not over soak them, the halwa turns sticky if soaked for very long.

Peel off the skin

3. Add almonds, water or milk, skinned cardamoms and saffron to the blender jar. I also added sugar at this stage as it helps to blend the almonds easily and prevents the badam halwa from turning lumpy.

Add almonds

4. Make a slightly coarse paste like rava. Badam halwa is usually of a fine rava texture.

Make a slightly coarse paste

How to make badam halwa

5. Heat a heavy bottom pan or preferably nonstick pan. Add ghee.

Heat a heavy bottom pan
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6. Pour the ground almond paste.

Pour the almond paste

7. Constantly stir and cook.

stir and cook

8. Very soon the badam will begin to leave the sides. Add the sugar at this stage if you have not added while blending.

Add the sugar
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9. If you have used saffron, you will begin to see the halwa getting better color as it is cooking and blending well with sugar.It got a better color now after cooking for about 8 minutes. When it thickens, add little more ghee and stir. Add ghee in intervals twice or thrice. You should not stop stirring to prevent burning.

almond halwa cooking and blending well with sugar

10. Keep cooking until badam halwa leaves the sides of the pan. Then turn off the stove. The halwa thickens when it cools down.

Keep cooking badam halwa

Badam halwa is ready. Garnish with sliced cashews.

badam halwa recipe

Tips

Almonds: This recipe can be made with either whole almonds or with almond flour. For years I have made badam halwa by soaking, peeling and then blending the almonds. In the recent times I have been making this with store bought blanched almond flour.

Follow my step wise photo guide if using whole almonds. Check the video if you are using almond flour. This time I made it in an Instant pot using store bought flour but you can also make it on stovetop using a regular pot.

Ghee: Usually badam halwa is made to a thick pouring consistency which is possible only with the use of lots of ghee. Traditional recipe mostly uses ghee and almonds in 1:1 ratio which is the key to get that consistency. But I haven’t used so much here. More details in the recipe notes.

To make the recipe vegan replace the ghee with coconut oil.

Saffron: You can skip the saffron and add a large pinch of turmeric or organic food color. Do not add a lot for a deep color as it may change the flavor.

Cardamoms: Most Indian desserts are flavored with cardamom powder. However you can also use a tsp of edible rose water or kewra water for the fragrance.

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Badam halwa recipe

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badam halwa recipe

Badam halwa

Almond halwa is a classic Indian dessert made with ground almonds, sugar and ghee.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time4 hours
Cook Time15 minutes
Total Time4 hours 15 minutes
Servings3
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • ¾ cup badam / almonds (or 1 cup blanched almond flour)
  • ½ cup sugar (1 tbsp more for sweeter halwa)
  • 1 pinch saffron or kesar (optional) or natural food color
  • ¼ teaspoon cardamom powder or ealichi
  • ¾ cup water or milk (1¼ cup for Instant pot)
  • ¼ to ½ cup ghee or 2 to 3 tbsp virgin coconut oil
  • ¼ tsp rose water optional
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Instructions

Preparation

  • You can skip this section if using almond flour. Bring 2 cups water to a boil in a pot. Add badam and leave them for 2 to 3 minutes. Then drain the water and soak them in fresh water for 30 to 40 mins. Peel off the skin. 
  • Add badam to a mixer jar. Blend badam, cardamoms, sugar, saffron with milk or water to a slightly coarse paste. Usually badam halwa is slightly of fine rava texture.

How to make badam halwa

  • Heat a nonstick pan or heavy bottom pan with 3 tbsp of the ghee.
  • Add the ground badam paste & cook stirring consistently till the halwa thickens.
  • Next add the rest of the ghee & keep stirring nonstop. The mixture will begin to leave the sides of the pan.
  • Switch off when it is of pouring consistency yet thick. It will thicken further upon cooling. Lastly add a spoon of ghee.

Instant pot badam halwa

  • Press SAUTE button on the Instant pot and pour ghee to the steel insert.
  • Then add the almond flour & saute for 2 mins. Press CANCEL button & add sugar, water/ milk & saffron.
  • Whisk it well to break any lumps & to dissolve the sugar.
  • Secure the Instant pot with the lid & position the steam release vent to sealing.
  • Press PRESSURE COOK button & set the timer to 0 mins (ZERO).
  • The IP beeps when it is done. Gently do a quick release by moving the steam release vent to venting from sealing.
  • Add the cardamom powder & Press SAUTE button. Saute until the badam halwa thickens slightly. Do not leave it unattended. If needed switch to low saute by pressing the saute button again.
  • Next add the rest of the ghee & saute. The halwa will begin to release the sides of the pot.
  • Press CANCEL button when it reaches a thick yet of pouring consistency. (refer video)
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Notes

  • If you have blanched almonds soak them for about 2 hours & blend.
  • To get the same runny consistency as sold in South Indian sweet stalls & tiffin centers, you will need to use upto 3/4 cup ghee. 
  • Lesser ghee in the halwa makes it too dense.
  • I doubled the recipe when I made the video.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Badam halwa
Amount Per Serving
Calories 445 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 11g69%
Cholesterol 38mg13%
Sodium 10mg0%
Potassium 206mg6%
Carbohydrates 39g13%
Fiber 3g13%
Sugar 35g39%
Protein 7g14%
Calcium 74mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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Badam halwa recipe (almond halwa)
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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Maya says

    November 30, 2020

    5 stars
    came out great…thanks!!

    Reply
  3. Vaidehimurugan says

    August 29, 2020

    Shall I experiment with itraw sugar (browny) ..how much sugar it requires to do .if so.???

    Reply
    • swasthi says

      August 30, 2020

      I haven’t tried. It should work with the same amount

      Reply
  4. Rithika says

    August 19, 2020

    Hi Swathi,

    I love all your recipes that I have tried so far. Planning to make this for Ganesh Chathurthi. I have natural almond four (not blanched). Can I use that?

    Reply
    • swasthi says

      August 19, 2020

      Hi Rithika
      Thank you! Yes it should be fine. If making in instant pot, it may need more water. Hope you enjoy it.

      Reply
  5. ManSha says

    April 27, 2020

    5 stars
    Absolutely phenomenal outcome! Thank you so much, Swathi!!!

    Reply
    • swasthi says

      April 27, 2020

      You are welcome
      Glad to know! Thank you

      Reply
  6. Anne Jackson says

    February 27, 2020

    5 stars
    I love these recipes and they keep my love of Indian food easily available to me an easy to follow and make. I always look forward to seeing this in my inbox. Thankyou so much

    Reply
    • swasthi says

      February 28, 2020

      Hi Anne Jackson
      You are welcome! So glad to know! Thank you so much!

      Reply
  7. Seema says

    February 1, 2020

    5 stars
    Love this recipe. Thanks a lot for posting easy to make recipes. Are there any recipes using panakarkandu? Or can I use it as substitute for sugar or anything? I have huge stock since hubby brought them by mistake instead of something else I had asked

    Reply
    • swasthi says

      February 3, 2020

      Hi Seema,
      You are welcome. You can use it to make any recipe just like sugar or jaggery. It has a very long shelf life. Keep it in a air tight steel box.

      Reply
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  9. Jyoti says

    October 30, 2018

    5 stars
    Looks Delicious. Can I add some cashews for blending?

    Reply
    • swasthi says

      October 30, 2018

      Yes you can add a handful. You may need to add more sugar. Thanks for rating

      Reply
  10. Shalini says

    October 26, 2018

    5 stars
    Yummy 😋. Love this. Will be trying this soon.

    Reply
    • Shalini says

      October 30, 2018

      5 stars
      Thank you so much it came out good

      Reply
      • swasthi says

        October 30, 2018

        Welcome Shalini

        Reply
  11. Tha rani devi says

    March 29, 2018

    5 stars
    Nice recipe. ..I tried .but it is slight sticky..pls tell me what goes wrong

    Reply
    • swasthi says

      March 30, 2018

      Hi Rani devi,
      Do you mean sticky from the sugar? May be it got overcooked. Just add some hot water and ghee. Mix and heat it.

      Reply
  12. Shashi says

    December 9, 2016

    5 stars
    Hai it’s toooo yammy mouth watering. I should try dis

    Reply
    • swasthi says

      December 27, 2016

      Thanks Shashi

      Reply
  13. vidya says

    October 25, 2016

    Can we use palm sugar instead of white sugar? Will we get the same result?

    Reply
    • swasthi says

      October 25, 2016

      Vidya
      It doesn’t turn out good with jaggery or palm sugar. You can try this badam burfi with palm sugar

      Reply
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  15. Vandana says

    September 28, 2016

    5 stars
    Loved your collection of recipes. All are simple… Thank you so much!

    Reply
    • swasthi says

      October 2, 2016

      Welcome Vandana
      Thanks a lot

      Reply
  16. nijwmswrang says

    September 15, 2016

    Hii..can i use jaggery instead of sugar ..?

    Reply
  17. Jo says

    October 30, 2015

    Delicious turned out great

    Reply
  18. sumana says

    February 4, 2015

    5 stars
    tasty, yummy, thank you

    Reply
  19. preethi says

    November 20, 2014

    Do u have any coaching class.. Now a days I am more interested to learn fine traditional way of cooking.. Could u please help me swasthi

    Reply
    • swasthi says

      November 21, 2014

      Preethi,
      blogging is a way i relax myself, not a profession as such for me. I only share recipes, no plans to train.
      🙂

      Reply
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  21. preethi says

    November 20, 2014

    Sorry to ask as I am new to your recipes but I like it alother may I know whether u got any book or app for ur recipes please

    Reply
    • swasthi says

      November 21, 2014

      Hello preethi,
      As of now nothing as such. Planning for a ebook soon. Subscribe to my recipes on the side bar, you will know when i share my ebook. Iam glad you like my recipes.Thanks a lot

      Reply
  22. ramya says

    October 3, 2014

    Yummy halwa

    Reply
    • swasthi says

      October 3, 2014

      Thanks Ramya

      Reply
  23. Rumana says

    October 3, 2014

    Halwa looks so so delicious…

    Reply
    • swasthi says

      October 3, 2014

      Thank you Rumana

      Reply
      • Misbah shaikh says

        October 8, 2016

        My…halwa..turned.wrong.its……not…come..as.expected…what…should.i.do…..it’s…tasting..like..a…flour

        Reply
        • swasthi says

          October 9, 2016

          Hi Misbah
          There is no flour used in the recipe, then wonder how you got the flour taste. Looks like you have not cooked it enough. Add little more ghee and continue to cook further until the ghee sepeartes

          Reply
          • Misbah shaikh says

            October 22, 2016

            Thank you..so..much…..I…have…a….dessert…day ..in.college…hope…it…helps

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