Akhrot & Badam halwa

A perfect way to start the winter season. This Akhrot & Badam ka Halwa recipe is a must try this winter. #HappyCookingToYou #FoodFusion

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  • Doodh (Milk) fresh 4 liters
  • Water 2 tbs
  • Lemon juice 1 & ½ tbs
  • Chakki ka atta (Whole wheat flour) 2 tbs
  • Water ¼ Cup or as required
  • Sugar 1 Cup or to taste
  • Ghee (Clarified butter) ¼ cup
  • Elaichi powder (Cardamom powder) 1 tsp
  • Badam (Almonds) chopped 100g
  • Ghee (Clarified butter) 1 tsp
  • Akhrot (Walnuts) chopped 100g
  • Akhrot (Walnuts)
  • Badam (Almonds)
  • Khopra (Desiccated coconut)


Prepare Halwa Base:

In a pot add milk,bring it to boil while stirring.

Cook on medium low flame until milk is reduced to half and stir continuously (approx. 30 minutes).

In water,add lemon juice & mix well.

Add lemon water in milk and cook on medium flame until milk is curdled and continue cooking until it reduced & changes color to brown (25-30 minutes) and keep stirring in between.

In whole wheat flour,add water and mix well,add it in pot & mix well.

Add sugar & mix well.

Add clarified butter,cardamom powder,mix well & cook on low flame for 5-6 minutes or until the mixture begins to leave the sides of the pot & mix well continuously.Halwa base is ready!

Badam (Almond) Halwa:

Take out half quantity for akhrot halwa.

In a pot,add crushed almonds & mix well for a minute.

khrot (Walnut) Halwa:

In a pot,add ghee & let it melt.

Add reserved halwa base,crushed walnuts & mix well for a minute.

Grease 7x11” baking pan with clarified butter,add almonds halwa,walnut halwa and spread evenly.

Garnish walnut halwa with walnuts & almond hlawa with almonds & press gently.

Cover with aluminum foil & let it set for at least 4 hours at room temperature.

Cut into desired shape,spinkle desiccated coconut & serve!

Warp in butter paper and can be stored in airtight jar for up to 2 weeks.

Recipe By: Seema Hanif

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