almond halwa or badam halwa recipe, how to make almond halwa recipe

almond halwa

i had made the almond halwa or badam halwa as we call it in hindi for dussehra festival, but could not post the recipe at that time. so had decided that will post it before diwali.

sweets and sweets is what we see during the diwali festival. when we were kids, our neigbours would gift us both savory and sweet diwali treats and they would be sooo much that all of us would get bored of these after 2-3 days :-)

i always preferred the savory ones over the sweet mithais. amongst the sweet mithai, i used to only like cashew barfi or kaju katli. till today it is my favorite.

i plan to make kaju katli this time for diwali along with some gulab jamuns too. plan to make some chaklis too.

okay, now coming back to this almond halwa. it is a super light and not at all a heavy dessert. there is very less oil in the halwa. in this halwa you won’t see oil or ghee oozing out from anywhere.

the predominant taste and flavor in this badam halwa is only of almonds and almonds.. if you are fond of almonds then you will like this almond halwa.

badam halwa recipe

instead of ghee, i have added coconut oil. the almonds over power the aroma of the coconut oil and you won’t even know there is coconut oil in the halwa.

though you can add sunflower oil or add ghee if you prefer. made with simple ingredients this is a super light healthy almond halwa.

lets start step by step badam halwa or almond halwa recipe:

1: soak or blanch the almonds. what you see below is almonds soaked overnight and drained. blanching the almonds would help in peeling them easily. soaked ones take a lot of time. so i did not peel the almonds.

almond halwa

2: blend the almonds in a blender to a smooth puree. take the almond puree in a wide pan.

almond halwa

3: start cooking the almond paste on a low to medium flame.

almond halwa

4: keep on stirring the paste at intervals. the paste splutters, so be careful while stirring.

almond halwa

5: the paste would start becoming dry and will become thick. this is how the paste appears after 12-13 minutes.

almond halwa

6: at this stage add sugar.

almond halwa

7: stir and then add water.

almond halwa

8: again stir.

almond halwa

9: add oil.

almond halwa

10: stir and let the mixture cook for some 20 minutes more. be ready to exercise your wrist muscles with the constant stirring :-)

almond halwa

11: thickened a bit…9 minutes after adding oil.

almond halwa

12: has become lumpy and thickened very well. after 10 minutes. the mixture has to become lumpy and it should stick to each other. if you add more oil or ghee you will see the oil separating out at this stage very clearly.

almond halwa

13: time to add crushed cardamom and saffron… mix well and switch off the fire.

almond halwa

14: now you can serve the almond halwa warm or hot in serving bowls or spread the hot halwa evenly on a greased plate or baking tray. if you want you can apply silver paper (varaq) on top of the halwa. i avoid all these things due to contamination in the varaq.

almond halwa

15: once the badam halwa cools, then slice in square or diamond shapes.

almond halwa

16: serve almond halwa and enjoy.

almond halwa recipe

if you are looking for more halwa recipes then do check lauki halwa, apple halwa, gazar halwa, atte ka halwa and rava kesari.

almond halwa or badam halwa recipe below:

4.3 from 4 reviews
almond halwa or badam halwa recipe
RECIPE TYPE: dessert
CUISINE: indian
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for blending the almonds:
  • 11/2 cups almonds/badam soaked overnight or blanched
  • 2 cups water
other ingredients:
  • 2 pinch of saffron/kesar
  • 5-6 green cardamon crushed
  • ½ cup water or milk
  • ½ cup sugar
  • ¼ cup coconut oil
  1. blend the soaked almonds with 2 cups water to a smooth paste.
  2. take the almond paste in a pan.
  3. cook till the mixture thickens and dries.
  4. now add sugar.
  5. stir.
  6. add water and stir again.
  7. keep on stirring.
  8. add oil.
  9. stir and cook till the whole mixture becomes lumpy and thick.
  10. lastly add saffron and cardamom and stir.
  11. pour on a greased plate or pan.
  12. let the almond halwa cool.
  13. slice in diamond or rectangular shapes.
  14. you can also refrigerate the almond halwa and then slice them.
  15. badam halwa stays good for 5-6 days in the refrigerator.

{ 17 Responses }

  1. Suba says

    You should have removed the skin.. that way ur halwa will look more appealing.. badam halwa should look light yellow in color.. the paste doesnt look too fine.. looks grainy.. anyways, badam halwa will taste good no matter color or texture..!

  2. says

    These look so yummy! Are these soft or similar to kaju katli in texture?

    My hubs had made something similar with dry almonds. He ground them into a powder and followed this cooking process adding very less water and no oil. It cooks faster and reaches a consistency between chikki and barfi.

    I want to try out your soaking method next time.

    • says

      they have a texture similar to kaju katli but not exactly. but tastes very good. these are not at all like chikki. i would love to try your hub’s version.

    • Vatsala says

      Have you tried using Almond Flour ? I roast almond flour in ghee for 7 minutes on very low heat, add sugar and milk till it gets to a halwa consistency. Tastes delicious !

      • says

        never tried almond flour for making sweets. thank vatsala for sharing this tip and i will make the almond hawla next time using this method.

  3. says

    Dassana that just looks delicious, been thinking of making this halwa too for Diwali, but I just can’t bring myself to use coconut oil. Im terrified I will only taste the oil if I use it!

    • says

      since very less coconut oil is used, you won’t get the taste of it. also the presence of almonds overpowers the taste of the coconut olive completely. you can also use ghee or some non aromatic oils like sunflower or canola oil.