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Almond Halwa

Badam Halwa
Course: Desserts
Cuisine: Indian
Servings: 12


  • 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


  • 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)
  • 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.