Almond Halwa
Badam Halwa
Course: Desserts
Cuisine: Indian
Servings: 12
Author: Holy Cow! Vegan Recipes
  • 3 cups almonds
  • 2-3 cups of non-dairy milk (I used vanilla soy milk, which I love in sweet dishes)
  • 4 tbsp Earth Balance 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
  1. Place the almonds in a blender (if your blender isn't a powerful one, like my Vitamix, soak your almonds in water for a couple of hours first to soften them)
  2. Cover the almonds in the blender with enough soymilk to cover them by at least half an inch.
  3. Blend until you have a pancake-like batter. You want the almond paste to be slightly grainy, but without any big pieces.
  4. Melt the vegan butter in a skillet, preferably a really well-seasoned cast-iron or non-stick one.
  5. Pour the almond paste into the skillet.
  6. Add the sugar
  7. Over medium-low heat, stir the paste constantly with a ladle to prevent it from sticking to the bottom.
  8. When the paste loses a good deal of its moisture and expresses the fat, turn off the heat. Stir in the cardamom powder.
  9. Pour into a plate or a serving dish.
  10. To garnish, heat the canola oil in a small saucepan.
  11. Add the pumpkin seeds and raisins and stir until they just start to change color.
  12. Pour over the halwa.