Almond Halwa

Almond halwa or soft almond flour fudge is a popular Indian dessert often made during the festive season. Presenting my version of Badam Halwa in keto and traditional versions.

What Makes A Good Almond Halwa?

Traditional Badam halwa is made with a paste of peeled almonds and milk. The mixture is carefully and slow-cooked in ghee till it reaches a thick, smooth yet crumbly texture.

A good Halwa is always slow-cooked and stirred all through the process without letting it scorch or burn. Almond halwa now becomes easier with blanched almond flour that we easily find in the stores. In fact, with almond flour, the process of making Halwa even becomes easier. Stirring the Halwa is an integral part of this recipe but don’t let it scare you off. The end result is super satisfying and well worth the effort.

Almond halwa is very nutritious compared to any grain-based halwas. This recipe has almond flour, which has antioxidants and many other proven health benefits. Read it here. Making a keto version of this recipe is a personal choice. I like to enjoy low-carb and keto Indian mithai or sweets than the traditional versions. The keto versions are equally satisfying yet healthier alternatives if you are watching your sugar or carb intake. Here are some of my favorite keto Indian sweets.

• Keto Katli
• Baked low carb malpua
• Baked low carb kala jamun
• Keto thandai Ladoo
• And, this Keto Almond Halwa

The keto version of the almond halwa uses the same ingredients except for the condensed milk and sweetener. As I am including both the versions here, you will have both the choices to select from based on your lifestyle and preference.

How To Make Almond Halwa?

For this recipe you will need the following ingredients:

2 cups of almond flour, 2 cups of full-fat milk, 1 cup sweetened condensed milk, 2 tablespoon coconut sugar(optional), ¼ cup regular sugar, ½ teaspoon cardamom powder, nuts to garnish, 2 tablespoon of ghee

Keto version -2 cups of almond flour, 2 cups of full-fat coconut milk or dairy milk, ¼ cup roasted coconut powder, 1-2 tablespoon sugar-free sweetener of choice(preferably swerve), ½ teaspoon cardamom powder, nuts to garnish, 2 tablespoon of ghee or coconut oil

Method of Making Almond Halwa and Keto Almond Halwa:

Roast the flour:

• Start with roasting the flour in low flame.
• Lightly roast the flour till the almond flour is nicely roasted.
• You will get a nutty aroma from the flour once it’s roasted.

Cook the Flour in Milk:

• Now add milk and give a good stir. From this point, you will have to cook the halwa under low heat and constantly stir it at regular intervals.
• Add the cardamom powder and toasted coconut powder or coconut sugar(regular version.)Add the condensed milk at this point and stir well. For the keto version, skip this step.
• Keep stirring the halwa under low flame till it becomes a thick, paste-like consistency.
• Now add sugar or sugar-free sweetener, and mix well. The sugar will melt and give a caramel color to the halwa. The keto version will also get a light brown color because of the roasted coconut powder.
• Once the halwa starts to leave the pan, add ghee and cook it for some more time. The halwa is ready to serve. Always serve the almond halwa warm and garnished with nuts and saffron.
• Enjoy!

Variations:

• You can make a paste with milk and almond flour and slow cook it in the ghee as well. In this method, you will need more ghee to cook the halwa.
• Another way to sweeten this halwa is by using jaggery. It gives a nice brown color and a very palatable flavor.
• Don’t ever cook this halwa in high heat. If halwa burns or sticks to the pan and burns, it gives a really bad, burnt flavor.
• The almond halwa doesn’t need lots of ghee. That’s because almond has fats in it and can really manage well to cook without any extra fat. The addition of ghee towards the end improves the aroma, flavors and the texture.

Storing:

• This nutty, almond halwa (both keto version and regular version) stays fresh for up to 5 days in the refrigerator. I never freeze the halwa dessert, so I really can not give my suggestions there.
• Always remember to reheat the halwa and serve it warm. If the halwa feels too dry, add few teaspoons of milk and reheat it before serving.

📖 Recipe