Saffron Almond Halwa Recipe – Instant Pot Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Saffron Almond Halwa Recipe – Instant Pot Indian Dessert

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and you love a good Indian dessert. Today, I’m sharing a recipe that’s become a total favorite in my family – Saffron Almond Halwa, made super easy in the Instant Pot! I first made this for Diwali a few years ago, and it was a huge hit. It’s rich, fragrant, and honestly, way simpler to make than you might think.

Why You’ll Love This Recipe

This Saffron Almond Halwa is a classic Indian dessert, but this version is streamlined for the modern kitchen. It’s warm, comforting, and perfect for celebrations or just a cozy night in. Plus, using the Instant Pot cuts down on the stirring time significantly – a huge win in my book! It’s a relatively quick dessert to whip up, and the aroma of saffron and cardamom filling your kitchen is just heavenly.

Ingredients

Here’s what you’ll need to make this delicious halwa:

• 1 tablespoon milk with saffron strands
• 4 tablespoons ghee (clarified butter)
• 1 cup almond flour (about 96g)
• ¾ cup milk (about 177ml)
• ¾ cup water (about 177ml)
• ½ cup granulated white sugar (about 100g)
• ¼ – ½ teaspoon cardamom powder (adjust to taste)

Ingredient Notes

Let’s talk ingredients for a sec, because quality makes a difference!

• Saffron – quality & sourcing: Seriously, good saffron is worth it. Look for deep red strands with a strong aroma. A little goes a long way! I usually get mine from a local Indian grocery store, but online is great too.
• Almond Flour – blanched vs. unblanched: I recommend blanched almond flour for the best texture. It’s finer and gives a smoother halwa. Unblanched will work in a pinch, but the color will be a bit darker.
• Ghee – clarified butter benefits: Ghee adds a beautiful nutty flavor and richness. Plus, it has a higher smoke point than regular butter, which is great for sautéing. You can find it at most Indian grocery stores, or even make your own!
• Instant Pot – advantages for halwa making: The Instant Pot keeps the temperature consistent and prevents sticking, meaning less stirring and a perfectly cooked halwa every time. It’s a game changer, honestly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, infuse the saffron in warm milk and set it aside. This lets the flavor really bloom.
2. Now, in your Instant Pot, sauté the almond flour in ghee on low heat for about 2 minutes. Stir constantly to prevent burning – we want a lovely, fragrant base.
3. Next, whisk in the water, milk, and saffron-infused milk. Add the sugar and whisk everything together until it’s nice and smooth. No lumps allowed!
4. Seal the Instant Pot and pressure cook on low for just 2 minutes. Then, do a quick release of the pressure.
5. Switch the Instant Pot to sauté mode again. Add the remaining ghee and cardamom powder. Now comes the fun part – stir continuously for 8-10 minutes, until the halwa thickens and starts to come together.
6. As soon as it reaches your desired consistency, transfer the halwa to a bowl immediately. This stops the cooking process and prevents it from becoming too thick. Garnish with your favorite nuts (pistachios and almonds are classic!) and serve warm.

Expert Tips

• Don’t walk away while sautéing the almond flour! It can burn quickly.
• Stirring constantly during the final sauté stage is key to a smooth, creamy halwa.
• Adjust the cardamom to your liking. Some people prefer a stronger spice flavor.
• If you’re worried about sticking, a light coating of ghee on the bottom of the Instant Pot helps.

Variations

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

• Vegan Adaptation: Use plant-based ghee and milk (almond or oat milk work well) for a delicious vegan version. My friend, Priya, swears by this!
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic.
• Spice Level: Add a pinch of nutmeg or a tiny bit of ginger powder along with the cardamom for a warmer flavor.
• Festival Adaptations: This halwa is perfect for Diwali, Holi, weddings, or any special occasion. I’ve even made mini portions in ramekins for individual desserts.

Serving Suggestions

Saffron Almond Halwa is best served warm. A sprinkle of chopped nuts on top adds a lovely texture. It’s wonderful on its own, or you can pair it with a scoop of vanilla ice cream for an extra indulgent treat.

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, adding a splash of milk if needed to loosen it up.

FAQs

Let’s answer some common questions:

1. What is the best type of saffron to use for halwa?

Look for saffron with deep red strands and a strong aroma. Kashmiri saffron is considered top-quality, but any good quality saffron will work.

2. Can I make almond halwa without an Instant Pot?

Yes, absolutely! You can make it in a heavy-bottomed pan on the stovetop. It will require more stirring to prevent sticking.

3. How do I prevent the halwa from sticking to the bottom of the Instant Pot?

Sauté the almond flour well in ghee, and stir continuously throughout the cooking process. A light coating of ghee on the bottom of the pot also helps.

4. What if my halwa is too runny/too thick?

If it’s too runny, continue to sauté for a few more minutes. If it’s too thick, add a splash of milk and stir well.

5. Can I use almond meal instead of almond flour?

You can, but the texture will be slightly coarser. Almond flour is preferred for a smoother halwa.

6. How long does saffron almond halwa stay fresh?

Stored properly in the refrigerator, it will stay fresh for up to 3 days.