South Indian Style Badam Halwa With Almond Flour Recipe
Ever had one of those days where all you need is a warm, comforting dessert that feels like a hug in a bowl? Well, this almond flour halwa is exactly that, with a touch of saffron sophistication and a hint of cardamom to transport you to flavor paradise. Let’s get cooking!
Crafting South Indian-style Badam Halwa with almond flour is one of my favorite indulgences. The nutty richness of almond flour, sweetened with just enough sugar, creates a delightful harmony, while ghee and milk deliver velvety smoothness.
I love how the cardamom powder and saffron strands add aromatic elegance.
South Indian Style Badam Halwa With Almond Flour Recipe Ingredients
- Almond Flour: Rich in protein, healthy fats, and vitamin E, almond flour provides a nutty flavor and essential nutrients.
- Sugar: Adds sweetness to the halwa and provides carbohydrates to fuel energy.
- Ghee: A staple in Indian cooking, ghee enhances the richness of the dish and is a healthy fat source.
- Milk: Contributes to a creamy texture and supplies calcium and protein.
- Cardamom Powder: Offers a warm, aromatic flavor and aids digestion.
- Saffron Strands: Adds a luxurious color and flavor, with antioxidant properties.
South Indian Style Badam Halwa With Almond Flour Recipe Ingredient Quantities
- 1 cup almond flour
- 1/2 cup sugar
- 1/4 cup ghee
- 1 cup milk
- 1/4 teaspoon cardamom powder
- A pinch of saffron strands
- 2 tablespoons chopped almonds (optional, for garnish)
How to Make this South Indian Style Badam Halwa With Almond Flour Recipe
1. Heat the milk slightly and soak the saffron strands in it for a few minutes to let the color and flavor infuse.
2. In a non-stick pan or heavy-bottomed saucepan, add the ghee and let it melt over low heat.
3. Add the almond flour to the melted ghee and roast it on medium-low heat, stirring continuously until you get a fragrant aroma and the flour changes to a golden color.
4. Gradually add the saffron-infused milk to the roasted almond flour, stirring continuously to avoid any lumps from forming.
5. Add the sugar and continue stirring. The mixture will become a little watery at this stage.
6. Cook on medium heat, stirring continuously until the mixture thickens and starts leaving the sides of the pan.
7. Stir in the cardamom powder and mix well.
8. Continue cooking until the halwa reaches your desired consistency, and you can see the ghee starting to separate from the mixture.
9. Turn off the heat and let it cool slightly. The halwa will thicken further as it cools.
10. Garnish with chopped almonds if desired, and serve warm or at room temperature.
South Indian Style Badam Halwa With Almond Flour Recipe Equipment Needed
1. Measuring cups
2. Measuring spoons
3. Small bowl
4. Saucepan or non-stick pan
5. Stirring spoon or spatula
6. Mixing spoon
7. Serving dish
FAQ
- Can I use whole almonds instead of almond flour? Yes, you can grind whole almonds to a fine powder to use as a substitute for almond flour.
- Can I substitute ghee with butter? Yes, you can use butter instead of ghee, but ghee gives the halwa a more traditional flavor.
- Is there a non-dairy alternative for milk? You can use almond milk or coconut milk as a substitute for a dairy-free version.
- How do I avoid lumps in my halwa? Stir continuously while cooking to prevent lumps from forming in the halwa.
- Can I adjust the sweetness? Yes, you can adjust the amount of sugar according to your taste preference.
- How should I store the halwa? Store it in an airtight container in the refrigerator for up to a week.
- What is the purpose of saffron strands? Saffron adds a rich color and a distinctive aroma to the halwa, enhancing its overall flavor.
South Indian Style Badam Halwa With Almond Flour Recipe Substitutions and Variations
- Almond flour: Substitute with ground blanched almonds.
- Sugar: You can use jaggery or coconut sugar for a different flavor profile.
- Ghee: Unsalted butter or a mixture of coconut oil and butter can be used.
- Milk: Almond milk or cashew milk for a non-dairy version.
- Cardamom powder: Replace with vanilla extract or ground cinnamon for a new twist.
Pro Tips
1. Saffron Soak: For maximum color and flavor, gently warm the milk before soaking the saffron strands. Crushing the strands slightly before adding them to the milk can enhance the infusion.
2. Roasting Precision: When roasting the almond flour, maintain a medium-low heat to avoid burning. Stir continuously to ensure even roasting, which enhances the flavor and aroma.
3. Lump-Free Mixing: When adding the saffron-infused milk to the roasted almond flour, pour slowly and stir vigorously. This helps prevent lumps and ensures a smooth halwa consistency.
4. Flavor Boost: Consider adding a small pinch of salt when you add the sugar. This can help balance the sweetness and enrich the overall flavor profile.
5. Perfect Garnish: Toast the chopped almonds lightly before using them as a garnish. This adds a delightful crunch and enhances the nutty flavor of the halwa.
South Indian Style Badam Halwa With Almond Flour Recipe
My favorite South Indian Style Badam Halwa With Almond Flour Recipe
Equipment Needed:
1. Measuring cups
2. Measuring spoons
3. Small bowl
4. Saucepan or non-stick pan
5. Stirring spoon or spatula
6. Mixing spoon
7. Serving dish
Ingredients:
- 1 cup almond flour
- 1/2 cup sugar
- 1/4 cup ghee
- 1 cup milk
- 1/4 teaspoon cardamom powder
- A pinch of saffron strands
- 2 tablespoons chopped almonds (optional, for garnish)
Instructions:
1. Heat the milk slightly and soak the saffron strands in it for a few minutes to let the color and flavor infuse.
2. In a non-stick pan or heavy-bottomed saucepan, add the ghee and let it melt over low heat.
3. Add the almond flour to the melted ghee and roast it on medium-low heat, stirring continuously until you get a fragrant aroma and the flour changes to a golden color.
4. Gradually add the saffron-infused milk to the roasted almond flour, stirring continuously to avoid any lumps from forming.
5. Add the sugar and continue stirring. The mixture will become a little watery at this stage.
6. Cook on medium heat, stirring continuously until the mixture thickens and starts leaving the sides of the pan.
7. Stir in the cardamom powder and mix well.
8. Continue cooking until the halwa reaches your desired consistency, and you can see the ghee starting to separate from the mixture.
9. Turn off the heat and let it cool slightly. The halwa will thicken further as it cools.
10. Garnish with chopped almonds if desired, and serve warm or at room temperature.
