Ingredients
Almond Flour - The finer the flour, the better! Milk - Milk adds richness to the halwa. Any milk should work but this recipe was tested with 2% cow’s milk. Sugar Butter Saffron - Saffron helps the halwa get a light orange color and gives it a beautiful floral taste. Cardamom Powder (Optional) - You can add both cardamom and saffron for a floral and sweet taste. If you can’t source saffron, it is fine to just include the cardamom powder.
Almond flour is the key to not peeling almonds
Traditionally badam halwa was made from first soaking almonds in hot water and then removing their skins. This process is known as blanching almonds and requires individually peeling almonds and then blitzing them to make a paste. However, this recipe simplifies the process by using almond flour (found at almost any grocery store) which therefore eliminates the need to peel almonds and the need for a blender.
Almond flour vs. almond meal
The difference between almond flour vs. almond meal is that almond flour is ground almonds that do not contain the skin whereas almond meal is coarse and contains the skin. For badam halwa, I recommend almond flour in order to get a melt in the mouth halwa.
Tips for making badam halwa
Use a rubber spatula - Badam halwa requires constant stirring. Using a rubber spatula helps efficiently scrape the pan without scratching it! Use a non-stick, wide, and deep pan - Using a non-stick pan helps decrease the likelihood that the halwa will stick to the pan, using a wide pan helps the halwa thicken faster, and using a deep pan ensures that you have enough room to stir without spilling the ingredients. Scrape the sides and the bottom of the pan - It is important to scrape and stir the bottom and the sides of the pan to ensure that bits of the halwa don’t burn or crystalize on the sides of the pan.
Test badam halwa using ice water - Badam halwa is essentially a fudge that is in a soft ball stage (235 degrees Fahrenheit - 240 degrees Fahrenheit). However, it is much easier to test the doneness of the halwa by using a cold ice water. To test if the halwa is ready, you can drop a small piece in the ice water. Pick up the halwa, it should easily form into a ball and resemble the texture of a chewy caramel.
Remember badam halwa will thicken as it cools - Everyone prefers their halwa at different consistencies. I prefer mine to have a texture that looks like a soft caramel or a thick almond butter. But remember that while the halwa is still warm it will be slightly thinner than your desired consistency.
Visual steps in making badam halwa
I often find it helpful to have visual steps of the process especially when making things like badam halwa. So here is a visual depiction of the steps of the process.
Tips to serve badam halwa
Serve warm or at room temperature - Badam halwa is best when served warm. You can make the badam halwa ahead of time and simply heat it in the microwave in 30 second increments to reheat it. Spread halwa onto croissants - You can follow my recipe for semi-homemade badam halwa croissants which is a spin on the traditional almond croissants but with this Indian fudge spread in the center! Make halwa caramels for the holidays - When the halwa has cooled, grease your hands and form an oblong oval shape with ~1 teaspoon of the mixture. Place the mixture on parchment or wax paper and wrap into small caramels which can then be a part of a Diwali or holiday dessert box.
How long does badam halwa last?
Badam halwa can be stored at room temp for about a week, the fridge for up to two weeks, or in the freezer for 2-3 months.
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