This luxurious almond dessert is gently simmered in ghee, sweetened to perfection, and infused with the delicate aromas of cardamom and saffron, giving it a truly festive feel. Its deep, rich flavor and melt-in-the-mouth texture make it a popular choice for celebrations, whether it’s a festival, a family gathering, or a special occasion. With its golden hue and silky consistency, Badam Halwa has earned its place as a beloved treat in Indian households and traditional sweet shops across the country.
The name ‘badam’ is the Hindi word for almond, which is why this sweet is often called almond halwa as well. In the western regions of India, similar dishes are known as badam sheera—a term used for any thick, pudding-like sweet made with ghee, nuts, and semolina or grains. However, in this version, we skip the semolina entirely and rely solely on almonds, making it a pure, grain-free indulgence.
This particular recipe closely replicates the taste and texture you find in authentic South Indian mithai shops, especially those known for their traditional sweets like Mysore Pak and Kesari.The halwa offers a dense, rich, slightly chewy texture and packs in bold flavor—just the way it should be.
Making badam halwa at home might seem like a daunting task, but with the right method and a bit of patience, you can create a halwa that tastes just as divine—if not better—than store-bought ones. The key is to use high-quality almonds, pure ghee, and to cook it slowly to achieve that perfect glossy finish.
Whether you’re preparing it for Diwali, Navratri, a wedding, or simply to treat yourself and your family, this badam halwa is a show-stopper. One spoonful is enough to transport you into a world of rich, festive flavors.
You’ll Love This Badam Halwa Recipe
This recipe follows the traditional method of preparing Badam Halwa, where whole almonds are soaked, blanched, peeled, and then ground to a fine paste. This process helps retain the authentic flavor and texture that makes this dessert so special. While some modern versions use almond flour as a shortcut (explained in detail later), the richness of freshly ground almonds truly sets this version apart.
One of the best things about this recipe is how quickly it comes together—just 15 minutes of cooking time is all you need to create a decadent, melt-in-your-mouth halwa. Despite being quick to prepare, the texture turns out beautifully soft yet slightly firm, never pasty or overly dense.
The balance of flavors is just right—not overwhelmingly sweet, but rich and satisfying with every spoonful. Whether you’re celebrating Diwali, Holi, Raksha Bandhan, Eid, or Iftar, this almond halwa is a perfect festive indulgence that will impress family and guests alike.
Ingredients For Badam Halwa:
- 1 cup almonds (badam): Always go for unroasted, unsalted, raw almonds to preserve the authentic taste of the halwa. These will be soaked, blanched, peeled, and then ground into a smooth paste to form the base of the halwa. Good-quality almonds ensure a rich, nutty flavor and silky texture.
- ¾ cup sugar (adjust to taste): This quantity gives the halwa a balanced sweetness, but you can increase or reduce it based on your preference. We like our desserts mildly sweet to let the flavor of almonds shine through.
- ½ cup ghee (clarified butter): Pure ghee adds richness, depth, and that signature glossy finish to the halwa. Don’t skimp on ghee, as it prevents the mixture from sticking and lends the halwa its melt-in-the-mouth consistency.
- ½ cup whole milk (for grinding almonds): Milk is used to blend the peeled almonds into a fine paste. Using full-fat milk enhances the creaminess of the final dish. You can substitute with water or plant-based milk if you want a lighter or dairy-free version.
- ¼ teaspoon cardamom powder (elaichi): Cardamom lends a beautifully sweet and mildly spicy fragrance that deepens the overall flavor of the halwa. It complements the rich nuttiness of the almonds while gently cutting through the sweetness, creating a well-rounded and aromatic dessert.
- 15–20 saffron strands: Saffron gives the halwa a beautiful golden hue and a luxurious fragrance. Always use good-quality saffron strands and avoid saffron essence or artificial colors for best results.
- 2 tablespoons warm milk (for soaking saffron): Soak saffron in warm milk for 10–15 minutes before adding it to the halwa. This helps release its color and aroma, making the halwa more flavorful and aromatic.
How To Make Badam Halwa?
1) Soak the almonds:
Place 1 cup of raw almonds in a heatproof bowl and pour 1 cup of boiling hot water over them, making sure they’re fully submerged. Soak the almonds for 10–15 minutes to soften the skins, making them easier to peel and ensuring a smoother texture in the final halwa.
2) Peel the almonds:
Drain the almonds completely. Gently pinch each almond between your fingers to peel; the skin should slide off with ease. This blanching method is quick and efficient. It took me just 5 minutes to peel all the almonds.
3) Prepare the almond paste:
Transfer the peeled almonds into a blender or mixer jar. Add ½ cup of whole milk (or just enough to help blend) and grind the mixture. Avoid blending the mixture too finely—keep it slightly coarse to retain a bit of texture, which gives the halwa its classic mouthfeel.
4) Heat ghee in a pan:
In a thick-bottomed, non-stick pan or kadhai, heat 3 tablespoons of ghee over low heat. Keeping the flame low helps prevent the almonds from sticking or burning.
5) Cook the almond mixture:
As soon as the ghee is hot and fluid, pour in the almond-milk paste and begin stirring. Start stirring right away to prevent it from sticking to the base. Continue stirring and cooking gently.
6) Reduce the moisture:
Cook the mixture on low heat until all the milk is absorbed and the almond paste thickens. Stir constantly to avoid lumps and ensure even cooking. When the mixture begins to leave the sides of the pan and no longer looks milky, it’s time to move on. This step usually takes about 8–10 minutes. At this stage, stir in the saffron strands soaked in warm milk for enhanced color and aroma.
7) Add sugar and stir:
Now, add ¾ cup of sugar (or adjust to taste) into the thickened almond mixture. Mix well so the sugar dissolves evenly.
8) Halwa turns runny – add more ghee:
As the sugar melts, the halwa will loosen and become slightly runny again. This is expected. At this point, add another tablespoon of ghee to help regain structure and richness.
9) Final cooking stage:
Continue to stir the halwa regularly as it thickens once more. You’ll notice the mixture turning glossy and starting to pull away from the sides of the pan. Ghee will begin to separate and release from the halwa—this is a clear sign that it’s cooked perfectly.
10) Finish and rest:
When the halwa turns glossy, thickens, and begins to release ghee along the edges, switch off the heat. Allow it to sit for a few minutes—it will set further as it cools.
Expert Tips For Badam Halwa
1. Always use fresh almonds:
The taste and texture of the halwa depend heavily on the quality of the almonds. Avoid using old or rancid almonds, as they can give the dish a stale or bitter aftertaste.
2. Blanching is key:
Soaking almonds in hot water and peeling the skin may feel tedious, but it’s a step worth taking. It removes the slightly bitter skin and ensures a smoother, richer texture in the final halwa.
3. Use a heavy-bottomed pan:
Badam Halwa is prone to sticking and burning, especially once the milk and sugar are added. A thick-bottomed or non-stick pan ensures even heat distribution and reduces the risk of scorching.
4. Stir constantly and patiently:
This luxurious sweet needs your full attention—just a brief lapse can cause it to stick or burn. The mixture becomes more delicate after sugar is added—steady stirring is essential to keep it from catching at the base and tasting burnt.
5. Add ghee in stages:
For the best texture, don’t add all the ghee at once. Add a portion in the beginning while roasting the almond paste and the rest toward the end, once the sugar melts. This method helps the halwa absorb the ghee evenly and gives a beautiful shine.
6. Don’t over-grind the almonds:
Make sure the almond paste is slightly grainy—not a fine smooth purée. This mild texture gives the halwa a delicate bite and prevents it from becoming pasty.
7. Cook until ghee separates:
Knowing when to stop cooking is key. The halwa is done when it thickens, turns glossy, and you see ghee releasing from the sides. Overcooking can dry it out.
Variations You Can Try
1. With Almond Flour( Quick Version)
If you’re short on time, replace blanched almonds with almond flour. Simply roast the almond flour in ghee, then add milk, sugar, and seasonings. This method cuts down on prep time while still delivering great flavor.
2. Vegan Badam Halwa
Substitute ghee with coconut oil painting or vegan adulation and replace dairy milk with almond milk. The flavor will be slightly different but still succulent.
3. Rose- seasoned Badam Halwa
Add many drops of rose water or comestible rose substance for a flowery twist that dyads well with almonds and cardamom.
4. Nut Mix Halwa
Mix bleached cashews, pistachios, and almonds in equal amounts for a rich dry fruit halwa. Ensure the nuts are properly soaked and evenly ground to create a smooth, well-blended texture.