How long does badam halwa: indian almond pudding [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make badam halwa: indian almond pudding [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Why is badam halwa: indian almond pudding [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does badam halwa: indian almond pudding [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is badam halwa: indian almond pudding [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Badam Halwa: Indian Almond Pudding
[Vegan]

VH By: Vaishali Honawar

Author Bio

Vaishali Honawar is a former journalist and the blogger behind Holy Cow! Vegan where she veganizes popular Indian... Read More

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Badam Halwa, or Almond Halwa, is a rich, luscious treat that lends itself perfectly to very special occasions...like Diwali. But like the best dishes, it is also quite foolproof and requires just five ingredients (besides the garnish). Be warned that if you're not patient and balk from some heavy-duty stirring... Read More

Ingredients You Need for Badam Halwa: Indian Almond Pudding [Vegan]

For the halwa

3 cups almonds
2-3 cups of non-dairy milk
4 tbsp vegan butter
3 cups of sugar
1 tsp cardamom powder

For the garnish

2-3 tbsp pumpkin seeds
2-3 tbsp golden raisins
1 tsp canola oil

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How to Prepare Badam Halwa: Indian Almond Pudding [Vegan]

Place the almonds in a blender.
Cover the almonds in the blender with enough soymilk to cover them by at least half an inch.
Blend until you have a pancake-like batter. You want the almond paste to be slightly grainy, but without any big pieces.
Melt the vegan butter in a skillet, preferably a really well-seasoned cast-iron or non-stick one.
Pour the almond paste into the skillet.
Add the sugar.
Over medium-low heat, stir the paste constantly with a ladle to prevent it from sticking to the bottom.
When the paste loses a good deal of its moisture and expresses the fat, turn off the heat. Stir in the cardamom powder.
Pour into a plate or a serving dish.
To garnish, heat the canola oil in a small saucepan.
Add the pumpkin seeds and raisins and stir until they just start to change color.
Pour over the halwa.