Badam Halwa | Almond Halwa | Badam Sheera
Badam halwa (also known as badam sheera or almond sheera) is a rich and comforting Indian dessert made with almonds, milk, ghee, and sugar. Traditionally prepared by blanching and grinding whole almonds, this version simplifies the process by using almond flour, making it quicker and easier without sacrificing flavor.
About this Recipe
This recipe is based on a simplified version of traditional badam halwa. Rather than soaking, peeling, and grinding whole almonds, I use almond flour. This makes the process so easy without sacrificing flavor or texture.
One of my complaints about traditional almond halwa is how oily it can be. My version reduces the ghee, which I highly recommend. But if you prefer a richer dessert with that more oily texture, feel free to add an extra tablespoon or two of ghee.
Ingredients
- Almond flour – Finely ground, blanched (not almond meal)
- Ghee – Or use coconut oil for a dairy-free version
- Sugar – White sugar works best
- Milk – Any milk of choice
- Cardamom – Essential for that classic mithai flavor
- Nutmeg (optional) – Adds a warm, cozy note
- Saffron (optional) – For fragrance and a golden hue. To bloom, add a pinch of saffron to a small bowl and put an ice cube over the top. Let the ice cube melt for about 15-30 minutes.
Serving Suggestions
Badam halwa is traditionally made for special occasions, whether it’s a festival, religious offering (prasad), or family celebration. Its rich flavor and golden hue make it feel instantly festive.
It fits beautifully into a thali, especially alongside other favorites like puri, chana, or khichdi. But it also works well as a standalone sweet treat after a simple everyday meal—especially now that it’s quick enough to make on a whim. Since almond flour is widely available now,I often choose to make this simpler almond halwa over rava no sheero.
Tips
- Don’t skimp on toasting: Toast the almond flour until golden to get the best flavor.
- Bloom saffron: A small step that brings a huge depth of aroma and color.
- Adjust sweetness/ghee: Make it richer or lighter based on preference.
- Add-ins: Optional additions include raisins, slivered almonds, or a splash of rose water.
Storage
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Can be frozen for up to 3 months. Thaw and reheat gently in the microwave or on the stovetop with a splash of milk if needed.
Badam Sheera | Almond Halwa
This quick and easy Badam Sheera is a rich Indian dessert made with almond flour, ghee, sugar, and milk—flavored with saffron, cardamom, and nutmeg.
Ingredients
- 3 tablespoons ghee (or coconut oil)
- 1 cup almond flour
- 1/2 cup milk (of choice)
- 1/4 cup sugar
- Pinch of saffron
- 1/4 teaspoon cardamom
- 1/4 teaspoon nutmeg
- 1 tablespoon slivered almonds (for garnish)
Instructions
- Heat the ghee in a heavy-bottomed pan over medium heat.
- Add the almond flour and toast for 4–6 minutes, stirring constantly, until golden and fragrant.
- Add the milk and stir continuously. The mixture will bubble and thicken.
- Stir in the sugar and saffron. Continue cooking until the sugar melts and the sheera thickens further.
- Add cardamom and nutmeg. Mix well to combine.
- Remove from heat and spoon into bowls or a tray.
- Garnish with slivered almonds and serve warm.
