Walnut Halwa (Akhrot Halwa)

// Immerse yourself in the rich, nutty flavors of Walnut Halwa or Akhrot Halwa, which is a n Indian dessert made with walnuts, ghee, and sugar.



Feast on the rich and enticing flavors of Indian Walnut Halwa, also known as Akhrot Halwa. This delicious and easy walnut halwa recipe is perfect for any occasion.

As you enjoy every bite of Walnut Halwa, you explore the warmth, nuttiness, and deliciousness of rich Indian Halwa straight from the heart of Indian sweets.

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Dessert Delights: Soufflé Creations

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there is a plate of Walnut Halwa on a table with a red napkin

The rich and luscious goodness of this Walnut Halwa is an excellent treat for any occasion, making it a must-try for sweet lovers.

On this page, you will find a step-by-step picture and video recipe on how to make scrumptious Walnut Halwa. I have also shared tips, tricks, and variations to make foolproof walnut ka halwa.

About Walnut Halwa (Akhrot Halwa)

This heartwarming, delightful, and rich Indian Walnut Halwa, or Akhrot Halwa, is a traditional Indian dessert that serves as a great after-meal treat. Making this authentic festive treat at home is super simple and easy.

The creamy goodness of Walnut Halwa is tailor-made for winter evenings and celebratory occasions. Walnut Halwa becomes your versatile companion throughout the year—warm, nourishing, and flavorful, just like any other mithai hailing from the heart of India.

With this walnut halwa recipe video, you get the blend of earthy and nutty walnuts, rice ghee, and aromatic cardamom-saffron mingled with creamy milk and velvety milk powder.

Each and every bite of this halwa is an experience of a culinary gem. Plus, it is suitable for vegetarians and gluten-free diets, and making it vegan is a breeze. The taste of this halwa is very rich and addictive.

Just try it once, and you will not stop making it over and over again.

Halwa is a representation of Indian sweets, charming with its creamy goodness, tailor-made for winters and special occasions and celebrations.

there is a plate of Akhrot Halwa on a table with a red napkin)

Like other halwa recipes, this walnut halwa recipe is also passed down through generations.

This warming and sumptuous halwa, or Indian-style pudding, seizes the essence of festivities and joyous occasions, making it a staple during celebrations like Diwali, Holi, and family gatherings.

Whether you devour it during cold weather as a sweet indulgence or serve it during festivals like Diwali and Holi or for any celebration, it tastes best. Another great thing about this Walnut Halwa is that it is a versatile dessert like besan halwa, Instant Gajar Halwa, Walnut Burfi, or badam halwa that can be relished throughout the year.

Next time you crave halwa, try this walnut halwa recipe to enjoy with your family and friends.

overhead view of a bowl of Walnut Halwa on a plate with a spoon

This Walnut Halwa

  • is super easy and simple to make

  • is perfect for any occasion

  • is rich and creamy

  • is good for brain health

  • is rich in omega-3 fatty acids and antioxidants

  • adds a touch of grandeur to celebrations

  • makes a perfect batch for family and friends

  • such a delicious dessert

  • is a special treat for all seasons

  • is so healthy and nutritious

  • can easily be customized

  • is ideal for winter sweets

Ingredients

  • Walnuts: As the star ingredient of this halwa recipe, make sure to use high-quality walnuts. I have used raw walnuts and coarsely powdered them in a food processor. You can also use store-bought ground walnuts here.

Fresh and finely chopped for that nutty crunch, enhanced by the addition of sliced pistachios.

  • Ghee: It is the second important ingredient in any halwa recipe. Ghee adds a rich and buttery taste to the halwa. You can use both homemade or store-bought ghee here. 

  • Full Cream Milk: Milk is added for a rich flavor and creamy texture. I have used full cream as a liquid base, but you can also use water or dairy-free milk to make it vegan. 

  • Milk Powder: Adding milk powder gives this akhrot ka halwa a hint of extra creaminess, enhancing the texture and taste. You can also use khoya or dried milk instead of milk powder, adding a creamy texture to the halwa, complemented by the inclusion of milk powder. 

  • Saffron: I have added a few crushed saffron strands to add a beautiful golden hue and aromatic flavor. Adding saffron is entirely optional though. 

  • Sugar: Adjust according to your sweetness preference. 

  • Cardamom Powder: It is added for a sweet-scented, delightful aroma, and an Indian dessert flavor. 

  • Additional Ingredients: I have also added a bit of sliced pistachios to the halwa for a nutty crunch and color, and as a garnish for visual and textural appeal. I have also sprinkled this halwa with some dried rose petals.

someone is holding a spoon over a plate of Walnut Halwa

Variations

Coconut Walnut Halwa

If you adore Kopra Pak, Nariyal Burfi, or other coconut desserts, give coconut walnut halwa a try. To make this version, swap milk with coconut milk, milk powder with coconut powder or shredded coconut, and use coconut oil for a tropical twist.

Almond Walnut Halwa

Almond and walnut pair wonderfully. For this variation, replace half of the coarsely powdered walnuts with almond flour for a deliciously nutty variation.

Pistachio Walnut Halwa

Pistachios and walnuts complement each other perfectly. For a different nutty taste, rich color, and flavor, use a combination of powdered pistachios and ground walnuts for a rich, greenish color and nutty flavor.

Carrot Walnut Halwa

Love carrot halwa? Then feel free to incorporate shredded carrots to create carrot walnut halwa.

Fruity Walnut Halwa

For a fruity fusion, add mango puree, peach puree, or dried apricots.

Cashew Walnut Halwa

Cashews and walnuts pair well together. You can add powdered cashews to this halwa for a creamy texture and overall flavor.

Chocolate Walnut Halwa

If you love chocolate desserts like chocolate vermicelli, why not try making chocolate walnut halwa by adding 2-3 tablespoons of unsweetened cocoa powder.

Rose Walnut Halwa

If you enjoy rose-flavored sweets, this aromatic variation brings a floral note. Flavor this walnut halwa with rose essence or rose water to infuse the halwa with a delicate essence.

Spiced Walnut Halwa

Spices add a delightful twist to halwa recipes. You can mix in spices like cinnamon, cardamom, a pinch of ground black pepper, or nutmeg for a cozy and aromatic twist.

a plate of Akhrot Halwa being held by a man in a nasa sweatshirt

Storage Suggestions

Walnut Halwa stays fresh for up to a week when stored in an airtight container in the refrigerator. Since it has milk, storing it in the refrigerator helps maintain its freshness, texture or taste.

To store, let the halwa cool completely and then transfer it to an airtight container. Reheat this halwa in a microwave or on the stove-top before serving.

Freezing: If you want to extend the shelf life of this halwa, then you can freeze it for up to 3 months. When you want to serve, simply thaw the halwa overnight in the refrigerator and reheat it in a stove top pan or in a microwave.

For added freshness and extra crunch, you can top it with some nuts right before serving.

Serving Suggestions

You can serve this halwa as a luxurious after meal dessert as individual servings or as part of a larger spread during festive occasions. You can also pair it with other Indian desserts like Besan Ladoo, Atta Ladoo, Mango Kalakand, Gulab Jamun, Badam Ladoo, Mysore Pak, Rava Laddu, Mohanthal, Badam Burfi, Pineapple Shrikhand, Fruit Cream, Malai Ladoo, Dulce de Leche Burfi, and Apple Shaped Milk Peda.

For a gourmet plating, you can also accompany it with a dollop of vanilla ice cream or  with a side of chilled fruit rabri.

there is a plate of Walnut Halwa (Akhrot Halwa) on a red cloth and a plant in the background

Professional Tips & Tricks to Make the Best Walnut Halwa (Akhrot Halwa)

  1. Quality Walnuts: As walnuts are the main ingredient in this halwa recipe, ensure you always use fresh and high-quality walnuts for making the halwa. 

  2. Roasting: Always roast the walnuts in ghee over medium-low heat. Roasting enhances the nutty flavor of akhrot or walnuts. 

  3. Stirring: Make sure to stir continuously while roasting; this step avoids the burning of nuts. 

  4. Ghee: Ghee is the backbone of any halwa recipe, as it adds a rich and buttery taste to the halwa. Remember to always choose good-quality ghee for halwa. Homemade ghee tastes best in Indian desserts, but you can also use store-bought ghee; it works fine as well. 

  5. Flavorings: I have flavored this halwa with cardamom and saffron. Saffron adds a beautiful golden color and a floral touch. Cardamom is a must in halwa recipes, as it adds a sweet-scented delightful aromatic touch to the halwa. If you don’t want to add both flavorings, feel free to add any one flavoring. This halwa also tastes great without any flavorings. 

  6. Pan: You can use any thick or non-stick pan for making halwa. It prevents the halwa from sticking to the pan while also making the cooking process easier and smoother. 

  7. Sweetener: This halwa recipe makes a fairly sweet halwa. Feel free to adjust the amount of sugar based on your sweetness preference. After cooling, the halwa becomes slightly sweeter, so make sure you are not adding too much sugar. 

  8. Dry Fruits: For an added crunch, I have added some sliced pistachios to the halwa and used them as a garnish. Adding dry fruits is optional but highly recommended for a crunchy texture. You can also use chopped cashews or almonds in this halwa recipe. 

  9. Liquid: For a richer and creamier taste, I have used milk as a liquid in this recipe, but you can also use water. Whether using water or milk, add it gradually to prevent lumps from forming. Also, keep stirring continuously to avoid sticking and burning.

  10. Blending: I have used a blender to coarsely powder the walnuts, but you can also use a mortar and pestle to pound the walnuts. An even texture is important to extract maximum flavor and ensure an even distribution of nutty goodness without burning.

  11. Garnish: Incorporate dried fruits such as raisins or dates during the cooking process and use them as a garnish. They add a chewy texture and an extra layer of sweetness. 

  12. Vegan Halwa: For a vegan version of this halwa, swap ghee with vegan ghee or coconut oil. Also, substitute dairy milk and milk powder with plant-based alternatives like cashew, almond, or soy milk. 

  13. Dried Rose Petals: I have garnished this halwa with some dried rose petals. Garnishing with dried rose petals adds a touch of elegance and a subtle floral aroma, however, using dried rose petals is completely optional here.

FAQ

Q: What is Walnut Halwa?

A: Walnut Halwa is a traditional Indian sweet pudding prepared using walnuts (akhrot), ghee, sugar, milk, and flavorings like saffron and cardamom.

Q: Can I use different types of nuts in Walnut Halwa?

A: Yes, absolutely. You can make this halwa using other nuts of your choice, such as ground cashews, coconut, almonds, pistachios, or peanuts for different flavors and textures. You can also use a mix of dried fruits or nuts.

Q: Is Walnut Halwa difficult to make?

A: No, making this akhrot halwa or walnut halwa is super easy. The only challenging part is roasting coarsely ground walnuts and stirring continuously, which is the key here.

Q: Can I make Walnut Halwa vegan?

A: Traditionally, halwa recipes are not vegan as they use ghee, milk, and milk powder. However, you can make this Walnut Halwa vegan by replacing ghee with vegan ghee, swapping milk with plant-based milk, and substituting milk powder with vegan alternatives.

Q: How long does Walnut Halwa stay fresh?

A: This akhrot halwa stays fresh for up to 1 week when stored in an airtight container in the refrigerator. To store, let the halwa cool completely at room temperature, then transfer it to an airtight container and refrigerate.


Walnut Halwa (Akhrot Halwa) (Step-by-step photo instructions)

For making Walnut Halwa (Akhrot Halwa)

  1. Grind the walnuts in a food processor or blender until you get a coarse powder. Set aside. Heat ghee in a heavy-bottomed pan over medium-low heat. Add the ground walnut powder and roast it in ghee until it becomes aromatic. This might take about 5-7 minutes. Keep stirring to avoid burning. Once the walnuts are roasted, add milk powder to the pan. Mix well and continue to cook for another 1-2 minutes.
  2. Image of the recipe cooking step-1-1 for Walnut Halwa (Akhrot Halwa)
  3. Gradually pour in the full-cream milk while stirring continuously to avoid lumps. Cook for 2 minutes, then add the crushed saffron strands. Continue cooking and stirring until the mixture thickens, which might take around 10-12 minutes.
  4. Image of the recipe cooking step-1-2 for Walnut Halwa (Akhrot Halwa)
  5. Add sugar to the thickened halwa mixture and stir well. Feel free to adjust the sweetness according to your taste. Continue cooking until the halwa reaches a thick, halwa-like consistency. This may take an additional 10-15 minutes. Once the halwa is almost done, add cardamom powder for a delightful aroma and sliced pistachios/almonds for added texture and flavor. Mix well.
  6. Image of the recipe cooking step-1-3 for Walnut Halwa (Akhrot Halwa)
  7. Transfer the halwa to a serving dish, garnish with more sliced pistachios and dried rose petals if desired. Your rich and delicious homemade walnut halwa or akhrot halwa is ready to be served. Enjoy it hot or warm!
  8. Image of the recipe cooking step-1-4 for Walnut Halwa (Akhrot Halwa)

Recipe Card


Walnut Halwa (Akhrot Halwa) [Recipe]

Recipe Image
Immerse yourself in the rich, nutty flavors of Walnut Halwa or Akhrot Halwa, which is a n Indian dessert made with walnuts, ghee, and sugar.
★★★★★
(Rating: 5 from 6 reviews)

Prep time 🕐 Cook time 🕐 Total time 🕐
35 mins
Category ☶ Cuisine ♨ Serves ☺
Desserts Indian 5
Nutrition Info ⊛ Serving size ⊚
439 calories 1

INGREDIENTS

For Walnut Halwa (Akhrot Halwa)
  • 2 cups (240 grams) walnuts
  • 1/4 cup ghee
  • 1 cup milk powder
  • 1 1/2 cups full-cream milk
  • 12-15 saffron strands, crushed
  • 1/2 cup sugar (adjust to taste)
  • 1/2 teaspoon cardamom powder
  • 1-2 tablespoons sliced pistachios or almonds
  • Sliced pistachios and dried rose petals for garnish (optional)

INSTRUCTIONS:

For making Walnut Halwa (Akhrot Halwa)
  1. Grind the walnuts in a food processor or blender until you get a coarse powder. Set aside. Heat ghee in a heavy-bottomed pan over medium-low heat. Add the ground walnut powder and roast it in ghee until it becomes aromatic. This might take about 5-7 minutes. Keep stirring to avoid burning. Once the walnuts are roasted, add milk powder to the pan. Mix well and continue to cook for another 1-2 minutes.
  2. Gradually pour in the full-cream milk while stirring continuously to avoid lumps. Cook for 2 minutes, then add the crushed saffron strands. Continue cooking and stirring until the mixture thickens, which might take around 10-12 minutes.
  3. Add sugar to the thickened halwa mixture and stir well. Feel free to adjust the sweetness according to your taste. Continue cooking until the halwa reaches a thick, halwa-like consistency. This may take an additional 10-15 minutes. Once the halwa is almost done, add cardamom powder for a delightful aroma and sliced pistachios/almonds for added texture and flavor. Mix well.
  4. Transfer the halwa to a serving dish, garnish with more sliced pistachios and dried rose petals if desired. Your rich and delicious homemade walnut halwa or akhrot halwa is ready to be served. Enjoy it hot or warm!

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NOTES:

  1. As walnuts are the main ingredient in this halwa recipe, ensure you always use fresh and high-quality walnuts for making the halwa.
  2. Always roast the walnuts in ghee over medium-low heat. Roasting enhances the nutty flavor of akhrot or walnuts.
  3. Make sure to stir continuously while roasting; this step avoids the burning of nuts.
  4. Ghee is the backbone of any halwa recipe, as it adds a rich and buttery taste to the halwa. Remember to always choose good-quality ghee for halwa. Homemade ghee tastes best in Indian desserts, but you can also use store-bought ghee; it works fine as well.


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