Badam Halwa – Rich, decadent, melt in the mouth Indian dessert made with almond flour and jaggery. This soft, nutty dessert will be a perfect treat for the festive season.
About Badam Halwa
Badam Halwa translated to Almond Pudding. Traditionally Badam Halwa is made by soaking whole almonds which are ground to a paste and cooked with sugar, milk and ghee till it attires halwa consistency.
In this easy version I have used store bought almond flour and replaced sugar with jaggery. If you like to make this halwa with white sugar, try this Badam Halwa recipe.
This Badam Halwa with Jaggery
- is easy to prepare with minimal ingredients
- is rich, creamy and melts in the mouth dessert.
- perfect dessert for the festive season
Ingredients:
Almond flour – store bought almond flour from Costco is used.
Jaggery – I used powdered jaggery, but regular jaggery can also be used.
Milk – use whole milk for overall taste.
Cardamom for aroma and flavor
Ghee for taste and shine.
Step by Step Instructions:
Heat two tablespoon of ghee in a pan. Once the ghee melts, reduce the heat to low and add one cup almond flour. Saute the almond flour for 4-5 minutes in medium to low flame, mixing continuously.
Add 1 cup whole milk and ½ cup + 1 tablespoon powdered jaggery. Cook stirring continuously for 12-15 minutes.
As the halwa starts to come together add 2 tablespoons of ghee and cook for couple more minutes.
When the halwa doesn’t stick to the pan and when you fold, it stays together that will be the right consistency. Now add crushed cardamom and mix and turn off the stove.
Garnish with chopped pistachio and serve badam halwa warm.
If serving later, reheat the halwa in the microwave for a 1-2 minutes. This halwa in particular tastes best when eaten hot.
More Almond flour Indian Desserts –
Ricotta Cheese Almond Flour Burfi
Frequently Asked Questions:
Almond meal is coarsely ground almond where the skin is not removed. Almond meal will not work in the recipe.
Yes, soak the almonds for 45 minutes to 1 hour in hot water. Peel the skin and grind to a fine paste and make the halwa
Upto 3 days at room temperature and one week in the refrigerator.
Badam Halwa with Jaggery
Ingredients
- 1 cup almond flour ( I used Kirkland brand from Costco)
- 1 cup whole milk
- ½ cup + 1 tablespoon powdered jaggery
- 4 tablespoons ghee
- 3 cardamom pods, crushed
- few pistachio for garnish
Instructions
- Heat two tablespoon of ghee in a pan. Once the ghee melts, reduce the heat to low and add one cup almond flour. Saute the almond flour for 4-5 minutes in medium to low flame, mixing continuously.
- Add 1 cup whole milk and ½ cup + 1 tablespoon powdered jaggery. Cook stirring continuously for 12-15 minutes.
- As the halwa starts to come together add 2 tablespoons of ghee and cook for couple more minutes.
- When the halwa doesn't stick to the pan and when you fold, it stays together that will be the right consistency. Now add crushed cardamom and mix and turn off the stove.
- Garnish with chopped pistachio and serve badam halwa warm.
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