Badam Halwa Recipe

Badam Halwa

Badam Halwa

Badam Halwa is a traditional Indian dessert prepared with almonds. ‘Badam’ in Hindi means ‘almonds’ and the word ‘halwa’ comes from the Arabic word ‘Hulw’, which means sweet. Lightly sweetened this is a decadent, nutty and rich recipe.

Badam Halwa is a classic Indian sweet most popular during winters owing to it warming properties. While the recipe does not call for too many ingredients, the traditional process is a complex one. It takes love, patience, and time to make an authentic traditional Badam Halwa as almonds must be soaked and peeled before cooking and then cooked for nearly 20-25 minutes. Although it takes effort, it is a recipe worth taking the effort. This is my mother’s recipe and the halwa always come out perfect each time.

Badam Halwa is highly nutritious and when eaten in moderation it provides numerous health benefits. Badam or almond although high in calories is also rich in protein, fibre and good fats which helps in weight loss. This highly nutritional nut is a rich source of vitamin E, calcium, phosphorous, iron and magnesium and also contains zinc, selenium, copper and niacin. Along with the almonds, ghee is a superfood! It regulates the high blood sugars and reduces the glycemic index in food. So, what we might think to be a high calorie sweet dish, is actually rich in nutrition and works wonders for or body if eaten in moderation with a balanced diet.

This Badam Halwa recipe has the right balance of sweetness and a lovely texture that is neither too soft nor firm but a kind of between.

Other Indian sweets you might like are Instant Badam Halwa, Rava kesari, Gond ke Ladoo, Gajar Halwa, Jalebi and Phirni.


250 grams unsalted almonds
½ cup ghee
1 tablespoon wheat flour
¾ cup milk
¾ cup sugar



Soak the almonds in water for 5-6 hours or overnight.

Once soaked peel the almonds and grind them into a coarse paste.


Heat the ghee in a pan and add the wheat flour and almond paste. Stir it continuously so that there are no lumps.


Cook on low heat until the ghee is absorbed by the halwa. Keep stirring until all the ghee is absorbed. It is important to continuously stir the halwa. The halwa will thicken and begin to leave the sides of the pan. It usually takes around 20-25 minutes and the halwa turns golden brown in colour.


When the halwa leaves the sides and has turned golden brown, add the milk and stir continuously.


Finally, add the sugar and mix until the sugar dissolves completely.

Serve badam halwa hot or at room temperature.

Tips & Variations

  1. I have soaked the almonds for couple of hours. If there is lack of time soak the almonds in boiled water for about an hour.
  2. If you feel the paste is drying out during cooking process, then you can add couple of teaspoons of ghee.
  3. To peel the soaked almonds just press each almond and the skin comes out easily.
  4. You can grind and store the almond in the freezer for about a month.
  5. It is particularly important to stir the almond paste continuously to avoid making lumps.
  6. It is advisable to cook the halwa on low heat as it gives time for the almonds and flour to cook slowly.
  7. You can add saffron and/or cardamom powder too to flavour the halwa.
  8. You can add castor sugar in place of sugar.