Easy Almond Flour Halwa Recipe – Saffron & Cardamom Delight

Last Updated on 2 months by Neha Deshmukh

Easy Almond Flour Halwa Recipe – Saffron & Cardamom Delight

Okay, let’s be real. Halwa is comfort food defined, right? It’s warm, sweet, fragrant… pure bliss. And this almond flour halwa? It’s a little slice of heaven that comes together surprisingly easily. I first made this when I was craving something special but didn’t want to spend hours in the kitchen. It quickly became a family favorite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This almond flour halwa is a game-changer. It’s quicker than traditional halwa recipes (no long hours of stirring!), and it’s wonderfully fragrant with saffron and cardamom. Plus, using almond flour gives it a beautiful, delicate texture. It’s perfect for festive occasions, a cozy weeknight dessert, or just when you need a little something sweet to brighten your day. Honestly, who can resist a warm bowl of halwa?

Ingredients

Here’s what you’ll need to make this delightful almond flour halwa:

• 2 cups almond flour (about 150g)
• ?? cup water (approximately 240ml)
• ?? cup sugar (about 200g – adjust to your sweetness preference!)
• Big pinch saffron strands
• ?? teaspoon turmeric powder (about ¼ tsp)
• ?? cup ghee (about 60ml – clarified butter)
• ?? teaspoon cardamom powder (about ½ tsp)
• Sliced almonds, raw green pistachios, saffron (for garnish)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Almond Flour: You can use blanched almond flour (made from almonds with the skins removed) or almond meal (made with the skins on). Blanched almond flour will give you a smoother, lighter-colored halwa. Toasting the almond flour is key – it brings out a lovely nutty flavor.
• Saffron: Good quality saffron is worth the investment! It gives the halwa that beautiful golden hue and a unique, floral aroma. A little goes a long way, so don’t be shy with that pinch. Soak the saffron strands in a tablespoon of warm water for at least 20 minutes to release their color and flavor.
• Ghee: Ghee, or clarified butter, is a staple in Indian cooking. It adds a rich, nutty flavor and has a high smoke point, making it perfect for sautéing. If you’re not familiar, it’s easily found in Indian grocery stores, or you can make your own!
• Cardamom: Freshly ground cardamom is best, but good quality ground cardamom works beautifully too. It adds a warm, aromatic spice that complements the almonds and saffron perfectly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to dry roast the almond flour. In your Instant Pot (or a heavy-bottomed pan), use the sauté function and roast the almond flour until it’s golden brown and fragrant. This usually takes about 3-5 minutes. Keep stirring constantly to prevent burning! Once toasted, transfer it to a plate to cool.
2. Now, in the same Instant Pot, combine the water, sugar, saffron (and its soaking water!), and turmeric powder. Give it a good stir to dissolve the sugar.
3. Time to pressure cook! Close the lid and set the Instant Pot to pressure cook on high for 5 minutes.
4. Once the cooking time is up, do a quick pressure release. Be careful of the steam!
5. Add the ghee, toasted almond flour, and cardamom powder to the pot. Now, here’s the fun part – sauté for about 2 minutes, stirring constantly, until everything is well combined and the mixture starts to thicken.
6. Finally, remove the pot insert and let the halwa cool for about 15 minutes. It will thicken further as it cools. Grease a bowl with a little ghee, and shape the halwa into a nice round form. Garnish with sliced almonds, pistachios, and a few extra saffron strands.

Expert Tips

• Don’t skip toasting the almond flour! It really elevates the flavor.
• Keep stirring while sautéing to prevent the halwa from sticking to the bottom of the pot.
• Adjust the sugar to your liking. I like mine slightly sweet, but you can always add more or less.
• The halwa will continue to thicken as it cools, so don’t worry if it seems a little runny at first.

Variations

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

• Vegan Adaptation: Use plant-based ghee instead of regular ghee for a delicious vegan halwa. Coconut oil also works well!
• Sugar Substitutions: You can use jaggery or coconut sugar instead of refined sugar for a healthier option.
• Spice Level: My friend, Priya, loves to add a tiny pinch of nutmeg along with the cardamom for a warmer flavor. Feel free to experiment!
• Festival Adaptations: During Diwali, I like to add a sprinkle of edible silver leaf (vark) for a festive touch. For Holi, a few chopped pistachios and a vibrant saffron garnish really brighten it up.

Serving Suggestions

This halwa is wonderful served warm, on its own, or with a scoop of vanilla ice cream. It’s also lovely with a cup of masala chai. My family loves it after a hearty Indian meal!

Storage Instructions

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

FAQs

Let’s answer some common questions:

• What type of almond flour works best for halwa? Blanched almond flour gives the smoothest texture, but almond meal works too!
• Can I make this halwa ahead of time? Yes, you can! Just store it in the refrigerator and reheat before serving.
• How do I know when the almond flour is perfectly toasted? It should be golden brown and fragrant. Be careful not to burn it!
• What is the significance of saffron in this recipe? Saffron adds a beautiful color, aroma, and a touch of luxury to the halwa. It’s often used in festive dishes.
• Can I use almond extract instead of cardamom? While you can, it won’t be quite the same. Cardamom has a unique flavor that’s essential to the halwa’s taste. I highly recommend using cardamom if you can!