Badam Halwa with Almond Flour

Heat 1 tablespoon of milk in a small pan on medium heat. You can also microwave the milk for 30 seconds. Once milk is hot (no need to boil it), add crushed saffron strands to it. Remove the pan from the heat and set it aside for 10 minutes until the flavor and color develop.

In a heavy-bottom pot, heat ghee over a medium flame.

Reduce to low heat. Add almond flour and sauté until the raw smell of the almond flour disappears and the almond flour starts to turn golden in color. Stir continuously to avoid burning. In total, it will take about 10 minutes.

Now add milk and mix continuously so that there are no lumps. Cook for another 5-6 minutes till the almond flour soaks up all the milk.

Add sugar, saffron milk, cardamom powder, and stir well. Halwa loosens and then sauté to thicken it again.

Cook till the halwa thickens and the ghee leaves the sides of the pan in about 6-7 minutes.

Almond Flour Halwa thickens as it cools. Once you have the right consistency, transfer it to a serving bowl. Do not leave it in the pan as it can overcook and get chewy.

Serve badam halwa warm, garnished with slivered pistachios or almonds.

Equipment Needed

Spice Level:

Dietary