Walnut Halwa

Walnut Halwa

Walnut Halwa

Walnut Halwa is a nutty, flavourful dessert prepared with walnuts, milk solids, saffron, cardamom and milk. ‘Walnut’ in Hindi means ‘akhrot’ and the word ‘halwa’ comes from the Arabic word ‘Hulw’, which means sweet.

in Hindi Walnut Halwa is also known as ‘akhrot halwa’ . It is a lightly sweetened decadent, nutty and delicious recipe. Delicious and easy walnut halwa recipe is perfect for any occasion.

This  Halwa is perfect for winter evenings, celebratory occasions and festivals. This sumptuous halwa is perfect for celebrations like Holi, Diwali or any celebration at home. I prefer this halwa on a cold winter evening as it is warm and nourishing.

Like other halwa recipes, this walnut halwa recipe is also passed down through generations. I remember my mum used to make this halwa often during the winters. Incidentally, my mother also remembers eating this halwa when she was young. That’s the power of passing recipes down through the generations, it brings nothing but sweet memories.

Not only is this halwa delicious but it is also highly nutritious. When eaten in moderation it provides numerous health benefits. Along with the walnuts, ghee is a superfood! It regulates the high blood sugars and reduces the glycemic index in food. So, this high calorie sweet dish is actually rich in nutrition and works wonders for our body if eaten in moderation with a balanced diet.

Other Indian sweets you might like are Instant Badam Halwa, Badam Halwa, Lauki ka Halwa, Besan Ladoo, Whole Wheat Gulgale, Moong Dal Halwa, Rava Kesari,  Gond ke Ladoo, Gajar Halwa, Jalebi and Phirni.


250 grams unsalted walnut kernels
½ cup ghee
2 tablespoons milk powder
½ cup mawa/khoya/milk solids
¾ cup milk
1 teaspoon cardamom powder
1-2 tablespoons finely chopped unsalted pistachios
Few saffron strands
¾ cup sugar



Grind the walnuts in a food processor or blender until you get a coarse powder. Set it aside.


Heat the ghee in a pan and add the walnut powder. Stir it continuously so that there are no lumps. Cook on low heat stirring continuously for 5-7 minutes or until the ghee is absorbed by the halwa. Once the walnuts are roasted, add the milk powder and cook on low heat for another 5-10 minutes and halwa will begin to turn golden brown at this stage.


Next add the mawa/khoya and cook on low heat for 1-2 minutes.

Once mawa has mixed well, pour in the milk and stir continuously to avoid lumps. Cook on low heat.


Next, add cardamom powder, saffron strands, sugar and pistachios. Cook on low heat for 2-3 minutes or until sugar dissolves.

Enjoy it hot or warm!

Tips & Variations

  1. As walnuts are the main ingredient in this recipe, try using fresh and high-quality walnuts as old walnuts can at times be bitter.
  2. Always roast the walnuts in ghee over low heat as it enhances the nutty flavour.
  3. Make sure to stir continuously on low heat while roasting the walnuts as it avoids the burning of nuts.
  4. I have flavoured the halwa with cardamom, saffron and pistachio nuts. If you do not have any of the ingredients, you can skip them.
  5. Always use a thick or non-stick pan for making halwa as it prevents the halwa from sticking to the pan.
  6. Feel free to adjust the amount of sugar based on your preference. One thing to remember is that after cooking, the halwa becomes slightly sweeter.
  7. For a richer and creamier taste, I have used milk to bid the halwa together. You can also add hot water.