Instant Pot badam halwa step-by-step recipe with video and photos.
About this recipe
Badam halwa or almond halwa is a rich and decadent dessert made with almonds, milk, sugar. 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).
This Instant Pot almond halwa is ready in 15 minutes and is suitable for beginners. It is perfect for gatherings and also festivals and celebrations. This delectable halwa is very easy to make using an IP and is suitable for beginners. I am making this using almond meal (not almond flour), which gives it the perfect texture. The result is an absolutely delicious dessert with minimal effort. The taste and texture are just like what you achieve after hours of labor.
Read on for ingredients, useful tips, and step-by-step instructions to make this shortcut badam halwa in an Instant Pot. Click here for my collection of Instant Pot Indian desserts.
What is halwa
Halwa is a dense, sweet confections that are popular across India. They are prepared both at festivals and for day-to-day dessert cravings. It originates from the Middle East and is derived from the Arabic word 'Hulw' which means sweetmeat. Despite its origin, it is loved by Indians immensely.
Halwa is usually made by simmering something in milk - it could be a grain, fruit, or a vegetable. An all-time favorite for Indians is gajar ka halva (made with grated carrots). You will mostly find halwa garnished with nuts and raisins that are fried in ghee.
Almond meal: This is the main ingredient to make the halwa.
Ghee: Use homemade or store-bought ghee.
Milk: I use whole milk; however, low-fat milk can also be used.
Sugar: I use raw sugar. Plain white sugar can also be used.
Saffron and cardamom: They are used to flavor the halwa.
Step by step instructions
1. Set the Instant Pot to saute mode (low) and add 2 tablespoons of ghee.
2. Once the ghee melts, add the almond meal. Saute for 2 minutes.
3. Add saffron milk, ¾ cup milk, and 1½ cup water. Mix well making sure there are no lumps.
4. Secure the lid of the IP and set it to pressure cook mode (low) for 3 minutes.
5. Do a natural release of pressure for 5 minutes, then do a quick release.
6. Turn the Instant Pot on saute mode (normal).
7. Add sugar and ¼ cup ghee. Mix well and keep stirring.
8. Continue stirring until the halwa thickens and the ghee begins to release from the sides. This will take approximately 9-10 minutes.
9. Add cardamom powder and mix well.
10. To check if it is done, cool a small portion of halwa and roll it using your fingers. It should come together like a soft ball.
I am using almond meal, giving a grainy texture. You may use almond flour for smooth halwa, although I think almond meal works better and gives the result just like the traditional method.
I am making this halwa in an 8-quart Instant Pot. If you are using a smaller IP, reduce the amount of water by ¼ cup.
This dessert is very rich and has a smaller serving size. The measurements I am using here can give you up to 6 servings; however, you can adjust it as per your preference.
Make sure the lid and sealing ring of the Instant Pot is cleaned thoroughly. I set aside a spare sealing ring that I use to make sweets.
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 sides and the halwa comes together.
To check if it is done, cool a small portion of halwa and roll it using your fingers. It should come together like a soft ball (see step-by-step image below).
The amount of sugar I add gives me a mildly sweet halwa. You can increase the sugar to ¾ cup for a sweeter version.
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.
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 is made using 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 for up to three months. Reheat the halwa in a saucepan on low heat.
Skip the milk and replace it with almond milk. Replace the sugar with keto-friendly sweeteners, like monk fruit sweeteners.
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.
This Instant Pot badam halwa is:
- rich, decadent, and delicious
- easy to make
- perfect for festivals and celebrations
Instant Pot Badam Halwa (with almond meal)
- 1¼ cup almond meal (125 grams)
- ¼ cup plus 2 tablespoons ghee
- ¾ cup plus 1 tablespoon milk
- 1½ cups water
- ½ cup sugar
- ½ teaspoon saffron
- ½ teaspoon cardamom powder
- 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