Badam Halwa with Almond Flour
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tablsepoon milk (with pinch of saffron strands)
- 4 tablespoons ghee (divided, melted)
- 1 cup almond flour (100 grams)
- 3/4 cup milk (6 oz)
- 3/4 cup water (6 oz)
- 1/2 cup granulated white sugar (100 grams, use 75 grams of sugar for a less sweeter halwa.)
- 1/4 to 1/2 teaspoon cardamom powder (to taste)
Method
- Heat 1 tablespoon milk in a small pan on medium heat. Once it's hot (no need to boil it), add crushed saffron strands (pinch) to it. Remove pan from heat and set it aside for 5 minutes for the flavor and color to develop.
- Press the sauté button on the Instant pot. Then press the adjust button to set sauté to "less". Once it's hot, add 2 tablespoons ghee and then add the almond flour. Sauté the almond flour on "less" for 2 minutes.
- Then add the water and milk. Also add the prepared saffron milk and the sugar.
- Using a whisk mix, until it's all combined. There should be nothing sticking at the bottom and the almond flour be nicely mixed with the liquid.
- Close the lid and press the pressure cook or manual button. Adjust pressure to "low" by pressing the adjust button. Cook on low pressure for 2 minutes with the pressure valve in the sealing position. Quick release the pressure.
- Open the lid, the halwa will look very watery at this point. Press sauté. The sauté will be set to "less" (because we did that in the beginning) so you will have to press the adjust button to move sauté to "normal" again. Now add 1 tablespoon ghee and start sautéing the halwa. You have to stir continuously.
- Add cardamom powder and continue to stir on sauté mode. Add remaining 1 tablespoon ghee while sautéing as well. So we added total of 2 more tablespoons of ghee while sautéing the halwa after it was pressure cooked.
- In total you would sauté for 8 to 10 minutes until the halwa thickens and leaves the sides (this time may vary depending on the size of the Instant Pot). It will continue to thick as it cools down so keep that in mind and do not make it super thick. Unplug the Instant Pot and remove halwa into another bowl else it will continue to thicken as may also burn from the bottom. Serve warm, you can garnish with nuts if you like.