Badam Halwa with Almond Flour
Badam Halwa is a rich and decadent South Indian Halwa made with almond flour, milk and sugar.
Servings: 4
Ingredients
- 1 cup almond flour
- 1 cup + 2 tbsp milk
- ½ cup sugar (if you don't like it too sweet add ⅓ cup sugar)
- 3 - 4 tsp ghee
- few strands of saffron
- 2 cardamom pods, crushed
Instructions
- Soak the saffron in 2 tablespoon of warm milk.
- Heat one teaspoon of ghee in a pan. Once the ghee melts, reduce the heat to low and add the almond flour.
- Coat the almond flour with ghee and saute for a minute.
- Add room temperature milk and sugar to the almond flour and ghee mixture.
- Mix and cook for few minutes till the halwa starts to thicken. Stir often to avoid burned bottom.
- Add the saffron milk and rest of the ghee and cook till the halwa comes together and doesn't stick to the pan.
- Finally add some crushed cardamom powder and turn off the stove.
- Serve the warm badam halwa.
Notes
Use almond flour not almond meal in this recipe
Badam Halwa stays fresh for 2 days at room temperature or store for a week in the refrigerator.
Tastes bests when warm. To reheat microwave for 30 seconds and serve.
If avoiding microwave, heat the halwa in a pan for 5 minutes.
You can also add some chopped almonds to the halwa.