Badam Almond Halwa Indian Dessert Recipe

Badam Almond Halwa Indian Dessert Recipe

The Spruce

  • Total: 4 hrs 50 mins
  • Prep: 4 hrs 20 mins
  • Cook: 30 mins
  • Servings: 6 to 8 servings

Badam Halwa is a regal dessert fit for Kings! While the recipe does not call for too many ingredients, nor is the process a complex one, it takes love and time to make a good Badam literally need to stand over the pot and stir constantly to prevent the Halwa from scorching or burning. Don't let that scare you off though, as the end result is well worth the effort.

Treat your family and friends to Badam Halwa and they will love you for it.


  • 3 1/2 cups almonds (whole)
  • Water (hot, enough to soak almonds in)
  • 1 1/2 cup milk
  • 5 tablespoons ghee (divided)
  • 3 cups sugar
  • Optional: 1/2 teaspoon saffron strands (recommended)
  • Optional: a few drops of yellow food coloring
  • 1/2 teaspoon cardamom powder

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Badam Almond Halwa Indian Dessert
    The Spruce 
  2. Put the almonds in a deep bowl and add enough hot water to them to cover them. Leave them to soak for 3 to 4 hours.

    Soak almonds
    The Spruce
  3. Once the almonds have soaked, remove their skins. To do this press each almond between a thumb and forefinger and slide your thumb forward. This will make the almond slip out of its skin. Do this for all the almonds. Discard the skins.

    Remove almond skins
    The Spruce
  4. Put the skinless almonds into a blender and add the milk to them. Blend the mixture to form a coarse paste (the same consistency as sooji/rawa).

    Put almonds into a blender
    The Spruce
  5. Set up a deep, heavy-bottomed pan on medium heat. When it is hot, add 3 tablespoons of ghee to it.

    Set up a deep heavy bottomed pan
    The Spruce
  6. When the ghee melts, add the almond-milk mixture to it. Stir well.

    Add almond milk
    The Spruce
  7. Now add the sugar to the mixture and stir to mix well.

    Now add sugar to the mixture
    The Spruce
  8. Add the saffron strands and mix well.

    Add saffron strands
    The Spruce
  9. Cook the mixture over medium heat, constantly stirring to prevent it from scorching or burning. It can happen very easily, so be extra careful. Stir constantly. (At one stage, as the liquid in the mixture begins to dry up, it will bubble and splash, so be very careful while stirring the mixture as droplets can burn you badly. It might help to wear an oven glove/ mitt to protect your hand from the splatters during this stage.)

    Stir over medium heat
    The Spruce
  10. Once the splattering stops (a sign that the Halwa is almost done), add the remaining ghee and the food coloring and stir well.

    Add butter
     The Spruce
  11. Keep cooking the mixture until most of the moisture in it dries up. It will start to come away from the sides of the pan now, and you will also see a small amount of the ghee begins to separate from it.

    Keep cooking
    The Spruce
  12. You will know the Halwa is ready when it no longer sticks to the pan at all. In fact, when you look at the bottom of the pan, it will be clean.

    You're done when the mixture does not stick to the pan
    The Spruce
  13. Take the Halwa off the heat and spoon it onto a flat platter or plate to cool.

    Take Halwa off heat
    The Spruce
  14. Serve warm or at room temperature in bowls, garnished with a pinch of thin almond slivers!

    Serve warm
    The Spruce
  15. Enjoy!