15 min badam halwa with almond flour
The almonds with their delicate, rich, and slightly sweet flavor are cooked with ghee (clarified butter), milk, sugar, and pineapple puree to create this finger-licking goodness of badam halwa with almond flour. This is the easiest and quickest recipe to make this mouth-watering Indian delicacy almond flour halwa.
Ingredients
Plain badam halwa :
- 4 tbsp Ghee clarified butter
- 2 cups almond flour
- ¾ cup sugar more for more sweetness
- ¾ cup milk warm
- ½ tsp cardamom powder elaichi powder
- few strands of saffron optional
- slivered or sliced almonds for garnish
Badam pineapple halwa :
- All the above and 1 to 1.5 cup pineapple puree
- few pineapple pieces for garnish
Instructions
How to make badam halwa with almond flour (plain)
- Heat 4 tbsp of ghee on medium heat in a non-stick fry pan. If you are using saffron in this recipe then in a separate bowl soak few strands of saffron in little warm milk to use in the end.
- once the ghee is hot, add 2 cups of almond flour and stir well until crumbly without lumps. Cook 3 to 4 mins on medium heat. It should start turning slightly golden brown. Stir occasionally to make sure it doesn't stick to the pan.
- Add ¾ cup sugar and stir well. Cook for couple mins until sugar dissolves.
- Now add ¾ cup warm milk and stir well without lumps. Cook for 2 to 3 mins until it is slightly thickened to desired consistency.
- Check the sweetness and consistency. You can add more sugar if you like it a little more sweet and add more milk and cook for few more mins if you like the consistency to be a little thinner. Add the saffron milk now if you are using it and stir well.
- Now add ½ tsp cardamom ( elaichi ) powder. If you just want the plain almond halwa and not the pineapple halwa, then at this point you can bowl it and serve warm with sliced or slivered almonds on top.
How to make Almond (badam) pineapple halwa
- After adding cardamom powder in the above step if you want to turn it into almond pineapple halwa, then first add 1 cup of pineapple puree to the halwa and stir well. Cook for 3 to 4 mins stirring occasionally to make sure it doesn't stick to the pan.
- Check the taste for sweetness and also to see if it has enough pineapple flavor. If not add a little more sugar and a little more pineapple puree for the flavor. You can add up to 1.5 cup pineapple puree on the whole. After adding the pineapple puree, it might need more sugar because of the slight tartness of the pineapple. Cook until it slightly thickens and reaches the halwa consistency. If you want you can add little more ghee at this point. Now bowl it and serve warm with sliced or slivered almonds and small pineapple pieces on top.
Notes
- The amount of pineapple puree required depends on the ripeness of the pineapple. Hence we are adding in phases.
- Cook the halwa on medium flame, when required low flame, and stirring in between to avoid sticking or burning as halwa won't taste good if either of those happens.
- Even though I like using stainless steel pans for healthy cooking, it is important to use a nonstick pan for some recipes and this is one of those recipes.