Badam Halwa Truffles
Sep 30, 2022
Badam Halwa Truffles made with almond flour and dipped in white chocolate make a crowd pleasing, bite-sized dessert for the festive season!
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An easy to make dessert, these Badam Halwa Truffles are made with almond flour and dipped in white chocolate and decorated with toasted almonds and edible gold leaves for that festive touch. These also make an excellent edible gift for friends and family!
Almond flour is one of my favorite ingredients in the kitchen during the festive season. You can use it in so many ways to make quick mithais from burfi to ladoos. One of my favorite things to make with almond flour is halwa.
It really cuts short the whole process of making badam halwa and makes it so easy and yet tastes so good. It is also my go to dessert when I am running out of time and have to make a quick dessert for a party. It comes together quickly with minimal ingredients and is always a crowd pleaser.
This time around, I thought of giving the regular halwa a spin and made these Badam Halwa Truffles. These are made just like the halwa with almond flour. But once the halwa is done, it’s chilled, rolled and then dipped into chocolate to make truffles. This bite sized dessert is perfect for sharing.
Ingredients
Almond flour: use fine almond flour for this recipe. Do not use almond meal which is coarse and will not work well for this recipe.
Sugar: I have used granulated white sugar for this recipe. You can also use brown sugar.
Cardamom and saffron: the halwa is flavored with cardamom and saffron. You can definitely add some rose water too if you like.
Milk: I like using half milk and half water, the addition of milk makes the halwa creamier. You can use any milk of choice, I have used whole milk here.
White Chocolate Melting Wafers: my favorite brand is Ghirardelli and I love using their melting wafers for truffles. I highly recommend you use them.
Step by Step Instructions
1- To a pan on medium heat, add 1/2 cup milk and 1/2 cup water.
2- Now, add 1/3 cup sugar (75 grams).
3- Stir and let the milk heat up and the sugar dissolve completely. You don’t want to boil the solution but it should get heated up. Once sugar has dissolved, you can remove the pan from heat.
4- To a small pan add 1 tablespoon milk. Heat it up and once the milk is warm, add a few crushed saffron strands to it. Remove the pan from heat and let it rest for 10 minutes for the flavors and color to develop.
5- Now, take a wide pan and put it on medium heat. Add 2 tablespoons of ghee to it and let it melt. Once the ghee melts, add 1 cup fine almond flour (100 grams) to it.
6- Stir and sauté the almond flour for 2 to 3 minutes on medium-low heat until the raw smell goes away.
7- Now add the prepared sugar-milk-water mixture to the pan carefully. It will splatter a lot as you add, so add it to the pan slowly.
8- Stir and then also add the prepared saffron milk.
9- After stirring for 5 minutes, add 1/4 + 1/8 teaspoon cardamom powder and remaining 1 tablespoon ghee.
10- Keep cooking, stirring continuously on medium heat.
11- After around 8 to 9 minutes of cooking, the halwa thickens and leaves the sides of the pan. This time can vary depending on the thickness of the pan and the intensity of heat.
12- Once the halwa has thickened, remove it from the pan and transfer it to a bowl. Wrap and place the bowl in the refrigerator for 2 hours for the halwa to firm up. You can also keep it in the fridge overnight.
13- Once the halwa has chilled, scoop small balls out of it using a mini cookie scoop or using a tablespoon.
14- Roll between your palms to give it a round shape.
15- Make all the truffles similarly.
16- Each truffle weighed around 15 to 17 grams and I got 20 truffles out of this mixture. Transfer this sheet into the freezer for 15 to 20 minutes while you melt the chocolate.
17-.Place 200 grams of white chocolate melting wafers in a bowl. Place this bowl over a pot of simmering water. The end of the bowl should not touch the surface of the water. This is called the double boiler method of melting chocolate, you can also melt it in the microwave.
Also, please note I have used melting wafers/candy melts here which are perfect for dipping. If you use regular chocolate, you would need to temper it first else it will melt at room temperature. Please look up online on how to temper chocolate if you are going to use chocolate.
18- Once the melting wafers have melted, dip the prepared truffles into it.
19- Using a candy dipping tool (or use 2 forks) coat it completely with chocolate and then shake off excess chocolate and remove.
20- Transfer to a sheet lined with parchment paper. Garnish with toasted crushed almonds. To make this, I toasted almonds in a pan for around 7 to 8 minutes until they were roasted. Then let them cool down and pulse in a food processor. You would need around 1/4 to 1/3 cup of toasted crushed almonds for this. You can also buy toasted almonds from grocery stores.
Dip and prepare all badam halwa truffles similarly. Decorate with edible gold leaves if you like and enjoy!
Storage
These Badam Halwa Truffles will stay good in the refrigerator for up to 3 days. If you have used melting wafers/candy melts, then these will be stable at room temperature too (though the halwa inside will become soft). However, if you have used regular chocolate and not tempered it, then the chocolate will melt at room temperature, so keep that in mind.
Melting Wafers v/s Chocolate
I love using Ghirardelli Melting Wafers when making truffles. They melt smoothly, taste great, don’t need tempering and work amazingly well for truffles. I have used them in the past for paan truffles, gulab jamun cheesecake truffles and more. You will find other options like Candy Quik at grocery stores too. You can use them as well, I just think their taste and flavor is not as good as Ghirardelli.
If you use real chocolate, you will need to temper it first so that the chocolate stays stable at room temperature when you dip the halwa balls into it. You can definitely use real chocolate, just temper it first and then use. Please look up instructions online on how to temper chocolate.
Make Ahead
If you want to make these badam halwa truffles in advance, make the halwa the night before and chill in the refrigerator overnight. In fact the halwa will nicely firm up and will be perfect to roll into balls if chilled overnight.
For your Diwali party, you can make them up to 48 hours in advance. These definitely tasted the best when consumed within 48 hours and hence I would not recommend making them too far in advance.
Tips & Notes
- I have used less sugar in the halwa because we coated them with chocolate later. White chocolate is anyway quite sweet so if you wish to keep the sweetness even less, you can reduce the sugar in the halwa to 1/4 cup.
- These badam halwa truffles can also be dipped in milk or dark chocolate. I thought white chocolate went well here and so I dipped these in white chocolate but you can also dip them in milk or dark chocolate if that’s what you prefer.
- Do not use almond meal for this recipe. It will not give smooth truffles. I highly recommend using fine almond flour only.
- You can also coat the truffles in desiccated coconut if you like.
- If you wish to make the halwa in the instant pot, you can refer to my Instant Pot Badam Halwa recipe and then chill the halwa and follow the rest of the steps as it is.
More Desserts With Almond Flour
If you have a bag of almond flour lying in your pantry, and you want to make a quick dessert here are some of my favorites!
This Badam Burfi is truly the easiest burfi that you can make for any festivities. It has no prep time and comes together rather quickly, thanks to the almond flour.
Use your Instant Pot to make Badam Halwa which you can also top with whipped cream and serve as Badam Halwa Jars!
A 20 minute sweet, these Kesar Badam Ladoo made with almond flour require almost no cooking!
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Badam Halwa Truffles
Ingredients
- 3 tablespoons ghee divided
- 1 cup almond flour 100 grams
- 1/2 cup milk I used whole milk
- 1/2 cup water
- 1/3 cup granulated white sugar 75 grams
- 1/4 & 1/8 teaspoon cardamom powder
- saffron strands mixed with 1 tablespoon milk
- 200 grams white chocolate melting wafers to coat the truffles, I use and highly recommend Ghirardelli melting wafers
- 1/4 cup toasted and crushed almonds to sprinkle
- edible gold leaves to decorate
Instructions
- To make the sugar mixture, add milk and water to a pan on medium heat and then add sugar to it. Stir and let the sugar dissolve. Once the sugar has dissolved and the mixture is heated up (there's no need to boil it), remove the pan from heat.
- In another small pan, heat 1 tablespoon of milk and add a few crushed saffron strands to it. Remove the pan from heat and let it rest for 10 minutes for the flavors and color to develop.
- To make the halwa, take a wide pan and add 2 of tablespoons ghee to it. Once the ghee melts, add almond flour to it and sauté for 2 to 3 minutes on low-medium heat.
- Then add the prepared sugar mixture to the pan. Be careful as it will splatter a lot when you add it to the pan, so add in parts and slowly. Stir until it is all combined. Also add the saffron milk and mix.
- Continue to stir the halwa, after about 5 minutes of stirring add the cardamom powder and remaining tablespoon of ghee and continue to stir. The halwa thickens and leaves the sides of the pan after about 8 to 9 minutes of cooking. This time can vary depending on the thickness of the pan and the intensity of the heat.
- Transfer halwa to a bowl, cover and chill in the refrigerator for 2 hours.
- Once the halwa has chilled, make small balls out of the mixture. I used a mini cookie scoop for it. Each balls weighed around 15 to 17 grams and I got 20 balls out of it. Put the prepared truffles into the freezer for 15 to 20 minutes while you melt the chocolate.
- Melt the white chocolate melting wafers according to instructions on the package. I used the double boiler method to melt them, but you can also melt in the microwave.
- Dip the prepared halwa truffle into the melted chocolate using a candy dipping tool (if you have one or else use 2 forks). Once the truffle is coated from all sides, shake off the excess and transfer to a sheet lined with parchment paper.
- Sprinkle toasted almonds on top and decorate with edible gold leaves (if you like). Make all the truffles similarly.
Notes
- I have used less sugar in the halwa because we coated them with chocolate later. White chocolate is anyway quite sweet so if you wish to keep the sweetness even less, you can reduce the sugar in the halwa to 1/4 cup.
- These badam halwa truffles can also be dipped in milk or dark chocolate. I thought white chocolate went well here and so I dipped these in white chocolate but you can also dip them in milk or dark chocolate if that’s what you prefer.
- Do not use almond meal for this recipe. It will not give smooth truffles. I highly recommend using fine almond flour only.
- Use melting wafers only for dipping. If using real chocolate, you will need to temper it first.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I want to make this a week before Diwali will they stay good without refrigeration?
i would not recommend making a week before, they won’t taste as good. make 3 days in advance.
Hi Manali,
Tried this for Diwali .The almond flour and white chocolate combo is awesome.Thank you once again for a no fail recipe.
glad you liked it! Happy Diwali!
Lovely recipe, Manali. I can’t have gluten, dairy and refines sugar. So, I am glad the recipe requires no flour. But can I replace the milk with a nut milk and sugar with either coconut/palm sugar?
Thanks
should work
This looks really good. Will be definitely trying for my Diwali party. Any idea how many truffles you had with the measurements you have mentioned?
Hi Pavi, it’s mentioned in the recipe card next to servings. It made 20 truffles 🙂
Can I use chocolate instead of white chocolate?
you mean milk or dark chocolate? sure