Ingredients
Halwa Base
- 2 tablespoons ghee (can use butter or neutral oil)
- 2 cardamom pods (seeds removed and crushed)
- 1 cup almond flour
- 1/2 cup coconut sugar
- pinch saffron (crushed)
- 1 cup water (or whole milk)
Garnish
- rose petals (optional)
- slivered almonds
Instructions
- Heat Ghee and Cardamom: On medium-high heat, heat the ghee in a pan. Add the crushed cardamom seeds and stir for about 30 seconds to release their aromatic oils.
- Toast Almond Flour: Add the almond flour to the pan and stir continuously for 1-2 minutes until it is lightly toasted. Be vigilant to prevent burning.
- Add Sugar: Stir in the coconut sugar, mixing it well with the almond flour base.
- Combine Liquid and Saffron: Pour in the water or milk and sprinkle the crushed saffron on top. Stir continuously until the liquid evaporates and a thick, cohesive paste forms, approximately 3-4 minutes.
- Garnish and Serve: Remove from heat and garnish with slivered almonds and, if desired, rose petals. Serve warm and enjoy the rich flavors of this comforting halwa.
Notes
- You can substitute ghee with butter or any neutral oil if preferred.
- Whole milk adds richness, but water works for a lighter version.
- Coconut sugar can be replaced with regular sugar or jaggery for variation.
- Rose petals add an optional floral aroma and decorative touch.
- Ensure constant stirring to avoid burning the almond flour during toasting.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
