Badam halwa, or almond halwa, is a rich and decadent dessert made with almonds, milk, and sugar. This
Traditionally, it is made by soaking, peeling, and grinding the almonds, which are then slow-cooked for at least an hour. In this recipe, I am sharing an easy, fuss-free method of making this indulgent halwa using a shortcut method (Instant Pot) and a shortcut ingredient (almond meal/flour).
Why you will love this recipe
- Almond halwa is a rich and decadent Indian dessert that's perfect for special occasions and celebrations.
- Making this dessert in the
Instant Potsaves time and gives you the same authentic taste and texture.
- Using almond meal or almond flour instead of whole almonds simplifies the cooking process, significantly reducing preparation time while still delivering the rich almond flavor.
Almond meal: This is the main ingredient to make the halwa.
Ghee: Use store-bought or homemade ghee.
Milk: I use whole milk; however, low-fat milk can also be used.
See the recipe card for full information on ingredients and quantities.
6. Turn the
9. Add cardamom powder and mix well.
Do not cut back on ghee, as this may change the taste and texture of the halwa.
After adding sugar and ghee, it is important to keep stirring until the halwa thickens. The halwa is done once the ghee begins to release from the sides and the halwa comes together.
Cool a small portion of halwa and roll it using your fingers to check if it is done. It should come together like a ball (see the step-by-step image below).
Once the halwa is done, remove the inner pot immediately and transfer it to a bowl. If we leave the halwa in the IP pot, it may overcook in the residual heat and burn.
Check out this recipe to make healthy and delicious badam doodh.
No. Almond meal has a slightly coarser texture when compared to almond flour. It also has a darker color when compared to almond flour. Almond meal uses unpeeled almonds, whereas almond flour is made using blanched and peeled almonds.
Always serve it warm or at room temperature. Do not sever it cold as ghee sets and thickens the halwa.
It can be stored in the refrigerator for 5 days. This halwa also freezes well too. Portion it and freeze it for up to three months. Reheat the halwa in a saucepan on low heat.
No. This recipe calls for ghee and milk. If you want to make it vegan, use vegan butter instead of ghee and nut-based milk, although I have not tried making the vegan version.
If you tried this Badam Halwa / Almond Halwa Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Instant Pot Badam Halwa (with almond meal)
- Heat one tablespoon milk until it is warm and add saffron. Mix well and set it aside
- Set the Instant Pot to saute mode (low) and add 2 tablespoons of ghee
- Once the ghee melts, add the almond meal. Saute for 2 minutes
- Add saffron milk, ¾ cup milk, and 1½ cup water. Mix well making sure there are no lumps
- Secure the lid of the IP and set it to pressure cook mode (low) for 2 minutes
- Do a natural release of pressure for 5 minutes, then do a quick release
- Turn the Instant Pot on saute mode (normal)
- Add sugar and ¼ cup ghee. Mix well and keep stirring
- Continue stirring until the halwa thickens and the ghee begins to release from the sides. This will take approximately 9-10 minutes (see step-by-step images)
- Add cardamom powder and mix well
- Serve halwa warm