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Easy Badam Halwa Recipe

An easy Badam Halwa recipe using Almond flour, that can be made in less than 15 minutes. It is a no-fuss, super quick, beginner-friendly recipe to make at home and enjoy.
Course Dessert
Cuisine Indian
Keyword Badam Halwa
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Author Praneetha A Goutham


  • 1.25 cups almond flour (blanched) - 125 grams
  • 1/3 cup sugar - that is, little less than 1/2 cup
  • 4 tablespoons ghee (clarified butter)
  • a big pinch saffron
  • 1/4 cup milk - to soak saffron
  • 1/2 cup milk - to add while making halwa
  • 1/4 teaspoon cardamom powder - can add little more if you like


  • First, soak a big pinch of saffron in 1/4 cup milk. You can use full-fat milk or skimmed milk, I used 1.5% fat milk.
    You can use cold or warm milk. If you use warm milk, saffron will release the color faster. I used cold milk directly from the refrigerator.
  • Set this aside. Milk will turn yellow and fragrant as saffron releases its color and flavor.
  • Take a thick bottom deep pan, and heat it in low heat. Make sure to take a thick bottom deep pan in order to avoid burning and spluttering of the badam halwa mixture.
  • Then add 2 tablespoon ghee, and let it melt.
  • Once it is melted, add 1.25 cups (125 grams) almond flour. Mix it well with ghee.
  • Next, add in 1/2 cup milk, and mix the almond flour well with milk. Let this cook in low heat for about 2 minutes so that the almond flour absorbs the milk well.
  • Then add in 1/3 cup sugar and mix well. 1/3 cup is little less than 1/2 cup and little more than 1/4 cup. You can adjust the quantity as per your taste.
  • Now add the saffron soaked milk along with the saffron strands.
  • At this stage, the mixture will be liquidy because of milk and sugar. Start stirring the mixture in low-medium heat such that it gets thicker.
  • Once it starts getting thicker, add 1 tablespoon of ghee and keep stirring.
  • After about 8 minutes or so, the mixture will start becoming a mass. At this stage, add 1 more tablespoon of ghee.
  • In about 3-4 minutes, the mixture will start leaving the pan. This is the sign that it is cooked and in the right consistency. Do not overcook as halwa will become chewy.
  • Another way to check is to take a small portion of the halwa in a spoon and let it cool a bit. Try to roll it into a ball, if it works without sticking to your fingers, it means it is done.
  • In case it is still sticky, cook the halwa a little more. You can also add an extra 1/2 to 1 tablespoon of ghee, it helps.
  • Remember, badam halwa gets a little thicker as it cools. So do not overcook as it will otherwise get chewy later.
  • So once it is of the right consistency, immediately transfer to a plate or a bowl.
  • Serve the halwa warm or after it comes down to room temperature.


  1. The quantity of ghee I have mentioned is essential to get non-sticky, melt-in-mouth halwa. You can use maybe 1/2 tablespoon less, but lesser than that will not give you the best results.  
  2. If you don't have saffron, you can use a pinch of yellow food color. I personally never use artificial food color in my cooking. You can use it if you are okay with it. Or just skip it, your almond halwa will be off white in color and the taste will also be different due to the absence of saffron. 
  3. Since this dessert is very rich, you will need small serving sizes and so, can be easily served for 3 people or even 4!