Almond Halwa {Keto + Traditional}

Almond halwa or soft almond flour fudge is a popular Indian dessert often kade during the festive season. Presenting my version of Badam Halwa in keto and traditional versions.

4.94 from 15 votes

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Course: Dessert

Cuisine: Indian

Keyword: Almond halwa, Badam Halwa, Diwali mithai, Diwali sweets, Indian desserts, keto halwa

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 132kcal

Author: Sophie

Cost: $5

Equipment

Frying Pan

Ingredients

2 Cups Almond Flour Blanched variety, not almond meal2
2 Cups Full-fat milk
1 Cup Sweetened condensed milk
2 tablespoon Coconut sugar
¼ cup Granulated sugar
½ teaspoon Cardamom powder Optional
2 tablespoon Ghee
Nuts and saffron to garnish

Keto Version

2 Cups Blanched Almond flour
2 Cups Full-fat milk or Coconut milk
¼ Cup Roasted coconut powder Optional
1-2 tablespoon Swerve (or any Sugar-free sweetener)
½ teaspoon Cardamom powder
2 tablespoon Ghee or coconut oil
Nuts and saffron to garnish

Instructions

Roast the flour:

Start with roasting the flour in low flame. Lightly roast the flour till the almond flour is nice and toasty. You will get a nutty aroma from the flour once it’s roasted.

Cook the Flour in the Milk:

Now add milk and give a good stir. From this point, you will have to cook the halwa under low heat and constantly stir it at regular intervals.
Add the cardamom powder and toasted coconut powder or coconut sugar(regular version.)Add the condensed milk at this point and stir well. For the keto version, skip this step.
Keep stirring the halwa under low flame till it becomes a thick, paste-like consistency.
Now add sugar or sugar-free sweetener, and mix well. The sugar will melt and give a caramel color to the halwa. The keto version will also get a light brown color because of the roasted coconut powder.
Once the halwa starts to leave the pan, add ghee and cook it for some more time. The halwa is ready to serve. Always serve the almond halwa warm and garnished with nuts and saffron.
Enjoy!

Notes

Variations:

You can make a paste with milk and almond flour and slow cook it in the ghee as well. In this method, you will need more ghee to cook the halwa.
Another way to sweeten this halwa is by using jaggery. It gives a nice brown color and a very palatable flavor.
Don’t ever cook this halwa in high heat. If halwa burns or sticks to the pan and burns, it gives a really bad, burnt flavor.
The almond halwa doesn’t need lots of ghee. That’s because almond has fats in it and can really manage well to cook without any extra fat. The addition of ghee towards the end multiplies the aroma, flavors and the texture.

Storing:

This nutty, almond halwa (both keto version and regular version) stays fresh for up to 5 days in the refrigerator. I never freeze halwa dessert, so I really can not give my suggestions there.
Always remember to reheat the halwa and serve it warm. If the halwa feels too dry, add few teaspoons of milk and reheat it before serving.

Nutrition