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
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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.
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Heat a large, heavy-bottomed saucepan on low heat and add in the ghee.
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Once the ghee has melted, add in the almond flour, wheat flour and semolina.
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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.
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Now, add in the sugar syrup while stirring continuously.
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Keep stirring the mixture continuously without forming lumps for 5-7 minutes, until it comes together and you can see the ghee on sides.
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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.
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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!!🙏💕
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