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Catering style Badam halwa

best almond halwa with almond flour
5 from 1 vote
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  • 1 + 1/2 cup Almond flour
  • 1 + 1/2 cup Sugar heaped
  • 2 cups milk
  • Pinch of saffron
  • Little food color
  • 1/4 teaspoon of cardamom powder
  • 4 tablespoon of softened butter
  • 1 + 1/2 tablespoon roasted almond flakes
  • 2 tablespoon + to grease ghee


  • Firstly add almond flour, sugar, milk; grind well and prepare almond milk
  • Add butter to a wide pan and turn on the stove and heat
  • When butter melts add almond milk
  • Mix well regularly and add saffron
  • cook till the mixture boils and reduce the quantity
  • Add cardamom powder; mix well and cook for a minute
  • Furthermore add yellow food color, 2 tablespoon of ghee; mix well cook
  • Cook till the halwa thickens and leave the pan. If you touch it with wet hands it will turn nonsticky
  • Finally add almond flakes and mix well
  • Transfer the halwa to a different vessel and let it turn warm enough to touch
  • Grease a spoon with ghee and take a spoonful
  • Shape it and place it on parchment paper
  • Wrap the paper and out catering style badam halwa is ready


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  1. Always grind and prepare almond milk; then prepare halwa. It helps for a smooth texture
  2. Use a wide heavy-bottomed nonstick pan. Keep mixing to avoid halwa from turning brown
  3. If you keep halwa in the same pan it thickens and alters the texture so always transfer immediately
  4. IĀ used parchment paper to wrap the halwa but you can also use butter paper. Avoid cling wrap
  5. Always wrap when Halwa is warm else halwa texture might change
  6. You can also soak almonds, remove the skin and prepare halwa
  7. Halwa stays good for 3-4 days in room temperature, Refrigerate for longer shelf life
  8. Food color is optional
  9. overcooked halwa turns gooey or make burfi like texture so after halwa thickens cook in low flame and turn off at the right consistency
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