Kesar Badam halwa, or Saffron Almond Pudding, is the undisputed “king” of Indian desserts. Made using just six simple ingredients, it is one of the most delicious and decadent desserts.
- 2 tablespoon Ghee or unsalted butter (or light oil for vegan)
- 2 cup Almond Flour (can also use Almond Meal)
- 4 tablespoons Almond (Reserve 1 tablespoon for garnish)
- 3/4 cup milk or Almond milk for Dairy Free and Vegan
- 1 cup of water
- 1/2 teaspoon Saffron
- 3/4 cup Sugar (adjust to taste)
- 1/2 teaspoon Cardamom Powder (about 5-6 Cardamom Pods, peeled and crushed)
Saute Heat butter or ghee on SAUTE. Reserve 1 tablespoon of slivered almonds for garnish and add the rest in. Add almond flour and saute for 3-4 minutes. Meanwhile, heat milk, water and saffron in the microwave for 3 minutes. You can also heat this on the stove-top. Add sugar to the almond mix and stir well.
Pressure Cook: Add crushed cardamom and saffron milk mixture to the pot, and whisk well to prevent any lumps. Cancel SAUTE, close the lid. Set the vent to ‘sealing’ mode and pressure cook for 4 minutes on high pressure.
Reduce: Do a quick release of pressure (QR), by turning the knob from sealing to the venting position. Once the pin drops, open the lid and turn on SAUTE. Reduce the liquid and stir in between. For this quantity, in a 3qt Instant Pot, it takes about 10 minutes for the halwa to reduce to a pudding-like consistency. This time can vary depending on the quantity of halwa and the size of your pot. A larger surface area will help reduce the halwa faster.
Turn off SAUTE when Halwa reaches the desired pudding-like consistency. It will continue to thicken while it cools too. Garnish with the reserved slivered almonds and serve warm! Enjoy!