Using almond flour instead of semolina and sweetened with dates instead of sugar, this is a much healthier version of traditional sooji ka halwa (semolina halwa). Serve it at breakfast for a morning energy boost or enjoy it with your evening tea for some warmth in the chilly winter evenings.
Growing up my mother used to make sooji ka halwa, especially on the weekend mornings for breakfast. Although we had it in every season, I found it very comforting on those chilly winter mornings. We used to add a few drops of milk to the warm bowl of halwa and gulped down that creamy goodness.
My kids love sooji halwa too. They can have it everyday if given a chance. So, I wanted to find a healthier alternative to it. I tried and tested a few different ways and found this recipe works best for the taste and consistency that we are looking for. The kids loved it as much as they love sooji halwa (big yayyyyy!).
This halwa is also great for those who are gluten intolerant (it’s grain free). For those who follow the paleo way of eating, replace the heavy cream with some coconut cream and this will turn paleo friendly.
How long can you store almond flour halwa?
This halwa tastes better with time. So make sure to make enough to have it fresh from the pan and enjoy it the next day too. You can store it for at least a week in an airtight container in the fridge. If planning to store it longer, do not add milk upfront but add it later before consumption. Warming it up after adding milk, ensures even heat and makes it creamier as well.
Can I use almond meal in place of almond flour?
Using almond meal instead of almond flour will not give you the same results. Almond meal is much coarser and greasier than almond flour which might tamper with the consistency and taste of your halwa. For best results use organic, blanched and partially defatted almond flour. In Germany, you can find it at DM and Alnatura. Rewe, Hit and Edeka also stock it sometimes.
Almond Flour Halwa
- 1 cup Almond flour
- 1 cup dates (pitted) (substitute: 1/2 cup brown/ regular sugar)
- 1 1/2 cup water (separated)
- 1/4 cup ghee
- 2 Tbsp chopped cashews
- 2 Tbsp chopped almonds
- 1 Tbsp raisins
- 1 Tbsp shredded coconut (optional)
- 1/4 tsp cardamom powder
- 1/4 cup heavy cream (schlagsahne) (substitute coconut cream for Paleo)
- 2-5 Tbsp Milk (optional) (substitute coconut milk for Paleo)
For date paste:
- Put the dates in a sauce pan and add 1/2 cup of water.
- Bring it to boil on medium heat and let cook for 5 minutes.
- Take it off heat, and let cool down before blending it into a smooth paste. Set aside.
For the halva:
- Put a pan on low heat and add almond flour.
- Stirring continuously, toast it until it turns aromatic and golden in color (this will take around 5 to 7 minutes). Transfer to a bowl and set aside.
- Add ghee to the pan on medium heat.
- Add the chopped almonds, cashews and raisins and toast until slightly golden.
- Add the shredded coconut and saute for a minute, stirring continuously.
- Now add the toasted almond flour and give a quick mix.
- Add the cardamom powder and mix again.
- Add 1 cup of water and 1/2 cup of date paste and mix until everything is well incorporated.
- Add the cream and mix well until smooth. If you prefer your halwa grainy (or if storing for a long time) leave it here.
- If you like a creamier consistency add milk gradually and mix until you are happy with the consistency, leaving some room for the almond flour to soak up some liquid as it cools up.
- Serve warm.
- If you prefer your halwa sweeter, you can add more date paste (also at a later stage).
- The halwa tastes even better the next day. When warming up add a few tablespoons of milk to recover the lost moisture.