Atta Badam Halwa — a classic Indian dessert made quick with almond flour, this halwa comes together in just 15 minutes! With familiar hints of cardamom and saffron, there’s no doubt it’ll be a hit!
Traditionally, badam (almond) halwa is made by soaking and grinding whole almonds, followed by endless stirring on the gas. I decided to experiment with almond flour instead and here we have it: the quickest, most delicious halwa you’ll ever taste!
A few other ingredients add so much flavor and body to the halwa, with the sooji (semolina) adding a nice texture and aromatics like saffron and cardamom adding a nice floral taste! Halwa is one dish that needs no explanation to be honest, it’s loved by every Indian — and this quick version will make that much easier to enjoy!
WATCH HOW TO MAKE ATTA BADAM HALWA:
Atta Badam Halwa — a classic Indian dessert made quick with almond flour, this halwa comes together in just 15 minutes! With familiar hints of cardamom and saffron, there’s no doubt it’ll be a hit!
- 1/2 cup almond flour
- 1/4 cup wheat flour
- 1/4 cup semolina
- 1 cup sugar
- 2 cup water , boiling
- 1/2 tsp cardamom powder
- pinch saffron
- 3/4 cup ghee
- pistachio , slivered for garnish
-
In a saucepan, bring your water to a boil and add the sugar, cardamom powder and saffron. Stir it till the sugar dissolves. If you want the halwa to be a little less sweet, then reduce the sugar to 3/4 cup. We don't want to create a thick sugar syrup, so as soon as the sugar is dissolved, keep it aside.
-
Heat a large, heavy-bottomed saucepan on low heat and add in the ghee.
-
Once the ghee has melted, add in the almond flour, wheat flour and semolina.
-
Roast the flour on low to medium heat for 7-8 mins until it turns golden. The color will be similar to an almond skin.
-
Now, add in the sugar syrup while stirring continuously.
-
Keep stirring the mixture continuously without forming lumps for 5-7 minutes, until it comes together and you can see the ghee on sides.
-
Garnish with pistachios and enjoy!
Recipe Video
- You can also use homemade almond flour by grinding whole almonds (with skin) to a fine powder. This is called unblanched almond powder, but has the same flavor as store bought blanched (without skin) almond powder.
Subscribe to my YouTube Channel for step-by-step videos.
DID YOU MAKE THIS RECIPE?
Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.
I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on 
and share your creation with me!
Too good 👌
Thanks a lot!!
Lovely recipe Nidhi Bhabhi! What can I use instead of semolina as I don’t have it.
Thanks. You can leave it. It is just added to give a grainy texture. Taste wise it’s the same.
Hi Your recipes are really amazing
💕
Thank you so much!!🙏💕