Bajra & Almond Flour Halwa Recipe – Traditional Indian Sweet

Last Updated on 3 months by Neha Deshmukh

Bajra & Almond Flour Halwa Recipe – Traditional Indian Sweet

Okay, let’s be real. Halwa is comfort food defined, right? There’s just something about that warm, sweet, and slightly nutty flavor that just feels like home. I remember my Nani (grandmother) making this Bajra & Almond Flour Halwa every winter, and the aroma would fill the entire house. It’s a little bit different from the usual semolina or carrot halwa, but trust me, it’s equally delicious – and packed with goodness! This recipe is a little piece of my childhood, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This Bajra and Almond Flour Halwa is more than just a sweet treat. It’s a hug in a bowl! It’s surprisingly easy to make, even if you’re new to Indian desserts. Plus, it’s a fantastic way to enjoy the benefits of bajra (pearl millet) – a supergrain that’s been a staple in Indian diets for centuries. The almond flour adds a lovely texture and richness, making it a truly special dessert.

Ingredients

Here’s what you’ll need to create this delightful halwa:

• 1 cup bajra flour (approx. 130g)
• ½ cup ghee (approx. 113g)
• ½ cup sugar (approx. 100g)
• ¼ cup almond flour or ground almonds (approx. 30g)
• 1 cup milk (approx. 240ml)
• 1 ½ cups water (approx. 360ml)
• ¼ tsp nutmeg (approx. 0.6g)
• ½ tsp cardamom (approx. 1.25g)
• 1 tbsp ghee (approx. 14g) – for finishing
• 5 almonds (slivered) – for garnish

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Bajra Flour: This is the star! Bajra is incredibly nutritious – it’s a great source of fiber, protein, and essential minerals. It’s commonly used in Rajasthan and Gujarat, often in rotis and khakhras. You can usually find it at Indian grocery stores or online.
• Ghee: Oh, ghee! It’s the heart and soul of Indian cooking. For halwa, a good quality ghee is essential. You can use cow ghee or buffalo ghee – both are fantastic. The flavor will vary slightly, so choose what you prefer.
• Almond Flour: I love using almond flour here because it adds a beautiful nutty flavor and a slightly coarser texture. You can use store-bought almond flour or make your own by grinding blanched almonds. Just be careful not to over-grind them into a paste!
• Cardamom: Freshly ground cardamom is always best. The aroma is incredible! If you’re using store-bought powder, make sure it’s relatively fresh – it loses its potency quickly. I sometimes add a tiny pinch of saffron for extra luxury.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, heat ½ cup of ghee in a heavy-bottomed pan over medium heat. Once melted, add the bajra flour and almond flour.
2. Now, this is important: toast the flours while stirring constantly for about 5 minutes. You want them to become fragrant and lightly golden. This step removes the raw flour taste and adds a lovely depth of flavor.
3. Slowly pour in the water and milk, continuing to stir. Don’t stop stirring! You want to make sure there are no lumps.
4. Cook the mixture, stirring frequently, until all the liquid is fully absorbed. This will take about 8-10 minutes. The mixture will start to thicken and pull away from the sides of the pan.
5. Add the sugar and stir until it’s completely melted and incorporated. Keep stirring to prevent sticking.
6. Mix in the nutmeg and cardamom powder until everything is well combined. The aroma at this point is heavenly!
7. Transfer the halwa to a serving dish. Make a small well in the center, pour the remaining 1 tbsp of ghee over the top, and garnish with slivered almonds.

Expert Tips

A few little things that will take your halwa to the next level:

• Low and Slow: Don’t rush the cooking process. Cooking on medium heat allows the flavors to develop properly.
• Stir, Stir, Stir: Seriously, don’t stop stirring! This prevents sticking and ensures a smooth, creamy texture.
• Heavy-Bottomed Pan: A heavy-bottomed pan distributes heat evenly, reducing the risk of burning.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for a plant-based ghee (there are some great options available now!) and use almond or soy milk instead of dairy milk.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the labels of your ingredients to be sure.
• Spice Level: If you love a bit more warmth, add a pinch of ginger powder along with the cardamom. My friend, Priya, always adds a tiny bit of clove too!
• Festival Adaptations: This halwa is perfect for Diwali, winter celebrations, or any special occasion. You can add a sprinkle of edible silver leaf (varak) for a festive touch.

Serving Suggestions

This halwa is delicious served warm, on its own, or with a scoop of vanilla ice cream. It’s also lovely with a cup of masala chai.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

FAQs

Let’s answer some common questions:

• Is Bajra Halwa good for diabetics? Bajra has a relatively low glycemic index, but this halwa also contains sugar. It’s best to consume it in moderation.
• Can I use jaggery instead of sugar? Absolutely! Jaggery will give the halwa a deeper, more caramel-like flavor. Use the same quantity as sugar.
• What is the best type of ghee to use for Halwa? Cow ghee or buffalo ghee both work beautifully. Choose based on your preference.
• How can I prevent the Halwa from sticking to the pan? Constant stirring and a heavy-bottomed pan are key!
• Can I make this Halwa ahead of time? You can make it a day ahead, but it’s best served fresh. The texture might change slightly upon reheating.