This Badam Halwa is made with almond flour and comes together quickly in the Instant Pot. It requires much less time and effort than the traditional method, so you don’t need to wait for special occasions to enjoy it.
This recipe uses almond flour for a smooth, creamy halwa and is perfect when you want a festive dessert without the long prep. Before almond flour became common in my kitchen, making badam halwa meant soaking almonds, peeling them, grinding, and then slow-cooking with ghee. The taste was worth the effort, but the process was time-consuming. With almond flour and the Instant Pot, you can achieve similar richness with a fraction of the work.
Almond flour is one of my favorite ingredients during Diwali—it’s handy for burfi, ladoo and halwa. This badam halwa uses simple ingredients and delivers a decadent result suitable for celebrations or an easy weeknight dessert.
This Badam Halwa
- requires less effort than traditional badam halwa
- uses only six basic ingredients
- is gluten-free and can be made vegan
- yields a rich, creamy texture
- is an ideal festive treat
The method is straightforward: combine the ingredients in the pot and pressure cook briefly. After pressure cooking you’ll sauté the mixture until the liquid evaporates and the halwa thickens—this stirring stage is the main active step.
Ingredients
Almond flour: I use fine almond flour (Bob’s Red Mill works well). Finely ground almond flour gives the best texture; almond meal is not recommended.
Sugar: granulated white sugar is used here; brown sugar can be substituted if preferred.
Milk: any milk works. Milk makes the halwa creamier, but you can use water only if needed or replace with a non-dairy milk to make it vegan.
Flavoring: saffron and cardamom add classic aroma and flavor.
Step by Step
1. Warm 1 tablespoon milk in a small pan over medium heat. When it’s hot (do not boil), add a pinch of crushed saffron strands. Remove from heat and let steep for 5 minutes to extract color and flavor.
2. Set the Instant Pot to Sauté, then press Adjust to set it to “Less.” When hot, add 2 tablespoons ghee, then add the almond flour.
3. Sauté the almond flour on “Less” for about 2 minutes to remove the raw scent.
4. Add the water and milk to the pot.
5. Stir in the saffron-infused milk.
6. Add the sugar.
7–8. Whisk well to combine so no flour sticks to the bottom and the mixture is smooth.
9. Close the lid and select Pressure Cook (or Manual) on low pressure for 2 minutes, with the valve set to Sealing. Quick-release the pressure when done.
10. Open the lid; the halwa will appear watery. Press Sauté and change the setting from “Less” to “Normal.” Add 1 tablespoon ghee and begin stirring continuously.
11. Add cardamom powder and continue stirring. Add the remaining 1 tablespoon ghee while sautéing. In total, you add two more tablespoons of ghee during the sauté stage.
12. Sauté for 8–10 minutes until the halwa thickens and starts to leave the sides. Cooking time may vary by Instant Pot size. The halwa will thicken further as it cools, so stop when it reaches a pudding-like consistency. Unplug the pot and transfer the halwa to another bowl to prevent further thickening or burning. Serve warm, garnished with nuts if desired.
Making The Halwa in 8qt or Newer Models
Newer Instant Pot models and 8-quart units are more prone to burn messages and may need extra liquid because of the larger surface area. This recipe was tested in a newer 6‑quart model and includes slightly more liquid to avoid burning. If you use an 8‑quart model, you might need to add a little more water.
Using Older Instant Pot Model
For older Instant Pot models you can reduce the total liquid by 1/4 cup. Instead of 1 1/2 cups liquid, use 1 1/4 cups.
Making It Vegan
You can easily make this halwa vegan. Replace dairy milk with a plant-based milk (almond milk is ideal) and swap ghee for coconut oil or a neutral-tasting oil.
Making on Stove-top
To cook on the stove-top, reduce the total liquid to 3/4–1 cup (versus 1 1/2 cups used for the Instant Pot). Heat milk, water, sugar and saffron in a pan until the sugar dissolves—no need to boil. In a separate pan, melt 2 tablespoons ghee, add the almond flour, and cook for about 4 minutes until fragrant and the raw smell is gone. Carefully add the warm liquid (it will bubble), stir continuously, add the remaining 2 tablespoons ghee, and cook until the halwa reaches a pudding-like consistency. Remove from heat and transfer to a serving bowl. Serve warm or at room temperature.
Tips & Notes
- To avoid sticking, whisk the flour thoroughly into the liquid before pressure cooking and ensure nothing is stuck to the bottom.
- If using a newer Instant Pot model or an 8‑quart pot, follow the higher liquid quantities in this recipe; an 8‑quart may need even more liquid.
- Milk yields a creamier halwa, but water alone works if you prefer.
- Use fine almond flour rather than almond meal for the best texture.
- To make the halwa less sweet, reduce sugar to 75 grams.
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Badam Halwa with Almond Flour
Ingredients
- 1 tablespoon milk, with a pinch of saffron strands
- 4 tablespoons ghee, divided
- 1 cup almond flour (100 g)
- 3/4 cup milk (6 oz)
- 3/4 cup water (6 oz)
- 1/2 cup granulated sugar (100 g) — use 75 g for a less sweet halwa
- 1/4 to 1/2 teaspoon cardamom powder, to taste
Instructions
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Heat 1 tablespoon milk in a small pan. Add crushed saffron strands, remove from heat and let steep for 5 minutes.
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Set Instant Pot to Sauté (Less). Add 2 tablespoons ghee and the almond flour. Sauté for 2 minutes.
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Add water, milk, saffron milk and sugar. Whisk until smooth and nothing is sticking to the bottom.
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Close the lid and pressure cook on Low for 2 minutes. Quick-release the pressure.
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Open the lid, change Sauté to Normal, add 1 tablespoon ghee and stir continuously. Add cardamom and the remaining ghee while sautéing.
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Sauté for 8–10 minutes until the halwa thickens and leaves the sides. Transfer to a bowl to stop cooking and serve warm.
Notes
- Whisk the flour well into the liquid to prevent sticking before pressure cooking.
- Milk produces a creamier halwa; water works if you prefer.
- Use fine almond flour rather than almond meal for the best texture.
- To make vegan, use non-dairy milk and oil instead of ghee.
- Reduce sugar to 75 g for a less sweet halwa.
Nutrition
Carbohydrates: 33g,
Protein: 7g,
Fat: 30g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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