How to Make Badam Halwa: Classic Saffron Almond Halwa

Badam halwa keeps well in an airtight container in the refrigerator for up to 5 days. Warm a portion in a small pan with a splash of milk to restore its soft, glossy texture before serving. It can also be frozen for up to 1 month.

Yes, with a small adjustment. Use 1 cup of fine almond flour in place of 1 cup of blanched and ground whole almonds. Start with 2 tablespoons of warm milk instead of half a cup, adding more as needed, as almond flour absorbs liquid differently than freshly ground paste.

Desi Khand is a minimally refined raw cane sugar with a faint caramel flavour and golden colour that adds depth to Indian sweets. You can substitute it with raw cane sugar or jaggery powder in equal quantity, though the flavour will differ slightly. Avoid refined white sugar — it lacks the complexity that makes this badam halwa recipe special.

Bitterness usually comes from one of two causes: almond skins that were not fully removed during blanching, or almond paste that was scorched from insufficient stirring. Ensure all skins are slipped off after blanching, and stir continuously on medium-low heat throughout the roasting phase.

Yes. Replace ghee with refined coconut oil or a neutral vegan butter, and substitute the whole milk with full-fat coconut milk. The result will have a subtle coconut undertone that pairs well with the saffron. The texture may be slightly softer — cook for an additional 2 to 3 minutes to achieve the same consistency.