Badam Halwa Croissants are my Indian spin to the popular French Bakery style Almond Croissants. Store bought croissants are stuffed with homemade badam halwa making for a delicious Indian fusion dessert.
About Almond Croissants
Croissant is the heart and soul of French Pastry. Its a flaky puff pastry in crescent form. Almond Croissant is a sweet pastry filled with almond filling (called frangipane) and topped with powdered sugar and toasted almonds.
What are Badam Halwa Croissants?
Badam Halwa Croissants is my Indian spin to the traditional Almond Croissants. Store bought plain croissants are filled with soft homemade badam (almond) halwa and topped with powdered sugar. It’s simple to put together and requires no baking.
I used Almond Flour to make this halwa. Its simple and convenient, as I always have a pack of store bought Almond Flour at home. Some of our favorite almond flour desserts are Chocolate Badam Burfi, Badam Katli, Badam Peda and Almond Flour Ladoo.
If you are looking for more dessert ideas with Croissants, then do check out my Croissant Shahi Tukda .
Ingredients needed to make Almond Halwa Croissants?
- Mini Croissants
- Sugar syrup
- Badam Halwa
- Powdered sugar
Sugar Syrup:
In a small sauce pan add ½ cup water, ⅓rd cup sugar, 2 cardamom pods and a pinch of saffron. Simmer for 5 minutes.
Badam Halwa :
Heat two teaspoons of ghee in a wide pan. Once the ghee melts, reduce the heat to low and add 2 cups of almond flour.
Coat the almond flour with ghee and saute for two minutes.
Add 2 cups milk and a pinch of saffron. Cook for 2 minutes and add 1 cup + 2 tablespoons of sugar.
Mix it well and cook in medium flame, stirring continuously till the halwa starts to thicken. It will take about 15 minutes. Stir often to avoid burned bottom.
Add 4 teaspoons of ghee and cook till ghee is incorporated into the halwa and halwa comes together.
Finally add two more teaspoons of ghee and crushed cardamom and cook for 2 -3 minutes. Do not over cook the halwa, keep it slightly soft as the halwa will thicken as it cools.
Assembling the Croissants:
Lightly toast the Croissants for 45 seconds ( not more than that). Slice in half, lengthwise.
Coat some sugar syrup on both sides and add few teaspoons of badam halwa.
Close the croissant and dust the top with powdered sugar. Enjoy them immediately or cover till they are ready to be served.
Tips/Notes:
- Mini Croissants can be replaced with regular croissants.
- Badam Halwa and sugar syrup can be made a day in advance.
- Assemble the croissants on the day of serving them.
- Use a wide pan to make the halwa, so it takes less time to cook.
- Sugar syrup helps to keep the croissants moist for long time.
- Do not over cook the halwa, keep it slightly soft. If the halwa becomes too thick after cooling, add little hot water and mix it well.
- Almond Halwa Croissants tastes best when consumed in 1-2 days. But you can also store them in the refrigerator for upto 4 days.
Badam Halwa Croissants
Ingredients
- 12 mini croissants ( or 6 regular croissants)
- powdered sugar as needed
Badam Halwa
- 2 cups almond flour
- 2 cups whole milk or 2 % milk
- 1 cup + 2 tablespoons sugar ( I used organic sugar) see note 1
- 8 teaspoons ghee
- pinch of saffron
- 4 cardamom pods, finely crushed
Sugar Syrup
- ½ cup water
- ⅓ cup sugar
- pinch of saffron
- 2 whole cardamom pods
Instructions
SUGAR SYRUP
- In a small sauce pan add ½ cup water, ⅓rd cup sugar, 2 cardamom pods and a pinch of saffron. Simmer for 5 minutes.
BADAM HALWA
- Heat two teaspoons of ghee in a wide pan. Once the ghee melts, reduce the heat to low and add 2 cups of almond flour.
- Coat the almond flour with ghee and saute for two minutes.
- Add 2 cups milk and a pinch of saffron. Cook for 2 minutes and add 1 cup + 2 tablespoons of sugar.
- Mix it well and cook in medium flame, stirring continuously till the halwa starts to thicken. It will take about 12-15 minutes. Stir often to avoid burned bottom.
- Add 4 teaspoons of ghee and cook till ghee is incorporated into the halwa and halwa comes together.
- Finally add 2 more teaspoons of ghee and crushed cardamom and cook for 2 -3 minutes. Do not over cook the halwa, keep it slightly soft as the halwa will thicken as it cools.
ASSEMBLING THE CROISSANTS
- Lightly toast the Croissants for 45 seconds ( not more than that). Slice in half, lengthwise.
- Coat some sugar syrup on both sides and add few teaspoons of badam halwa
- Close the croissant and dust the top with powdered sugar. Enjoy them immediately or cover till they are ready to be served.
Notes
-
- Mini Croissants can be replaced with regular croissants.
- Badam Halwa and sugar syrup can be made a day in advance.
- Assemble the croissants on the day of serving them.
- Use a wide pan to make the halwa, so it takes less time to cook.
- Sugar syrup helps to keep the croissants moist for long time.
- Do not over cook the halwa, keep it slightly soft. If the halwa becomes too thick after cooling, add little hot water and mix it well.
- Almond Halwa Croissants tastes best when consumed in 1-2 days. But you can also store them in the refrigerator for upto 4 days.
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