Halva is a sweet dish from India. Halwa can be made from many different types of vegetables and nuts. The most common is a Kajar Halwa which is made from carrots, there’s Semolina Halwa (sheera), Almond Halwa or even a Calabash Halwa (dudhi in Gujarati). Today I’m bringing to you my take on Almond Halwa. I’ve added a little twist – cocoa powder in my recipe. It adds a rich chocolatley feel to the halwa. Trust me you will want to gobble this up as soon as it comes off the pan!
This recipe is Keto as I’ve used erythritol and stevia blend and it’s also gluten free as there’s no wheat, rye or barley containing products. If you are on a regular diet switch the sugar for regular granulated and the milk for full fat. Everything else stays the same!
More about my ingredients:
Ghee – I used pure ghee, try to stick to the same if you can. Regular butter may just burn and not give the same results.
Almond flour – is just ground almonds, 100% is the best, you want nothing else added to it.
Warm milk – I used warm almond milk.
Sugar – Any granulated sweetener can be used. I used ERYTHRITOL AND STEVIA – 1:1 by NKD Living.
Saffron – I soaked just 2 teaspoons of almond milk in saffron for 15 minutes. The colour comes over the minutes comes out nice a yellow, it adds a nice flavour to the halwa.
Pistachios – unsalted is fine, just a little to garnish and to add to the halwa whilst it’s cooking.
Heavy cream – Just a really little amount at the end to add creamy-ness to the dish. It really brings out the cocoa flavour.
Cocoa powder – I used Dr. Oetker Fine 100% Dark Cocoa Powder. This is suitable if you are on a keto diet. Or if you are on a regular diet, feel free to use any chocolate powder to your liking.