Badam Halwa is a beloved Indian dessert traditionally made with almonds, ghee, and milk. But don’t worry—you don’t have to miss out if you’re vegan!
In this recipe, we’ve swapped the ghee and dairy for plant-based ingredients while still keeping the rich, nutty flavors that make Badam Halwa so special.
Whether it’s for a celebration or a cozy night in, this vegan Badam Halwa comes together quickly using almond flour, making it easier to prepare than the traditional version.
And the best part? It’s gluten-free and perfect for those looking for a healthier dessert option.
Why You’ll Love This Vegan Recipe
Here’s why this recipe will become a favorite in your kitchen:
- Quick and easy: Almond flour speeds up the process, cutting down prep time.
- Rich and creamy: All the indulgent flavors of traditional halwa, but vegan!
- Simple ingredients: Everything you need is likely already in your pantry.
- Vegan and gluten-free: Perfect for anyone with dietary restrictions.
- Great for celebrations: Serve it for Diwali, parties, or any special occasion.
Ingredients for Vegan Badam Halwa
Here’s what you’ll need for four servings:
- 2 tablespoons slivered almonds – For garnish.
- ¼ teaspoon cardamom powder – For that warm, aromatic flavor.
- A pinch of saffron soaked in 1 tablespoon warm almond milk – Adds richness and color (optional).
- ½ cup sugar (or coconut sugar) – For sweetness. You can also use a low-carb sweetener like stevia if needed.
- 1¼ cups almond milk (or water) – Coconut milk works great, too, for extra richness.
- 1 cup almond flour – The star of the dish!
- ¼ cup + 2 tablespoons coconut oil or vegan butter – This replaces the traditional ghee.
How to Make Vegan Badam Halwa (Instant Pot)
Using an Instant Pot makes this recipe incredibly quick and easy. Here’s how to make it in just 10 minutes!
Step 1 – Soak the Saffron
Start by soaking a pinch of saffron in 1 tablespoon of warm almond milk. Let it sit for 10-15 minutes to release the beautiful yellow color and flavor. If you’re short on time, you can skip the saffron or use a small pinch of food coloring.
Step 2 – Prepare the Instant Pot
Sanitize the Instant Pot insert to ensure there are no lingering flavors from previous dishes.
Step 3 – Melt the Vegan Butter or Coconut Oil
Set the Instant Pot to SAUTE mode. Add 2 tablespoons of vegan butter or coconut oil and let it melt.
Step 4 – Sauté the Almond Flour
Once the vegan butter or coconut oil has melted, add the almond flour. Sauté for about 2 minutes, stirring constantly until the raw smell disappears and it becomes fragrant. Be careful not to let it burn!
Step 5 – Add the Liquid Ingredients
Add the almond milk (or water), sugar, and saffron milk. Whisk everything together to avoid lumps and ensure a smooth texture. Make sure to deglaze the bottom of the pot by scraping any bits that might have stuck.
Step 6 – Pressure Cook
Close the Instant Pot, set the valve to SEALING, and cook on high pressure for 0 minutes. Yes, 0 minutes—this is all the time it needs! Once the Instant Pot beeps, perform a QUICK RELEASE to release the pressure.
Step 7 – Add the Remaining Ingredients
Switch back to SAUTE mode, and add the remaining vegan butter or coconut oil and cardamom powder. Stir continuously until the halwa thickens to a pudding-like consistency, which should take about 8-10 minutes.
Step 8 – Cool and Serve
Transfer the halwa to a serving dish and allow it to cool slightly. It will continue to thicken as it cools. Serve warm or at room temperature, garnished with slivered almonds.
How to Make Vegan Badam Halwa (Stovetop)
If you don’t have an Instant Pot, no worries! You can still make this delicious halwa on the stovetop. Here’s how:
Step 1 – Soak the Saffron
Soak a pinch of saffron in 1 tablespoon of warm almond milk for 10-15 minutes.
Step 2 – Heat the Vegan Butter or Coconut Oil
In a heavy-bottomed pot, melt 2 tablespoons of vegan butter or coconut oil. Add the almond flour and sauté for 3-4 minutes, stirring constantly until the raw smell disappears.
Step 3 – Add the Liquid Ingredients
Add the almond milk (or water), sugar, and saffron milk. Whisk well to ensure there are no lumps. Cook for about 5-6 minutes until the mixture starts to thicken.
Step 4 – Add the Final Ingredients
Add the remaining vegan butter or coconut oil and cardamom powder. Stir until the halwa thickens to a smooth, pudding-like consistency.
Step 5 – Cool and Serve
Once the halwa has thickened, remove it from the heat and transfer it to a serving dish. Allow it to cool slightly before serving, and garnish with slivered almonds.
Tips for the Best Vegan Badam Halwa
- Don’t reduce the vegan butter/coconut oil: This ingredient is essential for achieving the rich, smooth texture that makes halwa so delicious.
- Serve fresh: Badam halwa tastes best when served warm or at room temperature.
- Deglaze properly: Make sure to scrape the bottom of the pot to prevent the almond flour from burning.
Storing Vegan Badam Halwa
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to one week. Reheat in the microwave or stovetop before serving.
Freeze: To freeze, portion the halwa into freezer-safe containers and freeze for up to one month. Thaw in the fridge overnight and reheat before enjoying.
Recipe Variations
- Keto-friendly: Swap sugar for stevia or another keto-friendly sweetener, and use almond or coconut milk.
- Rich and Creamy: Add a tablespoon of coconut cream for extra richness at the end.
- Spice it up: Add a touch of nutmeg or cinnamon to give the halwa a warm, cozy flavor.
Final Thoughts
This vegan Badam Halwa recipe brings together the creamy richness of almonds and the aromatic flavors of saffron and cardamom, all while being completely plant-based. It’s quick to make, customizable, and perfect for any occasion.
Whether you’re serving it at a festive celebration or just treating yourself, this dessert is sure to impress. We hope you enjoy this vegan version of Badam Halwa!
