How to make Baked Almond Halwa With Rabdi -

A Halwa with a difference.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Almond, Semolina

Cuisine : Indian

Course : Desserts

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Baked Almond Halwa With Rabdi

Baked Almond Halwa With Rabdi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Baked Almond Halwa With Rabdi Recipe

  • Almond blanched peeled and sliced 20-25

  • Semolina 1 cup

  • Ghee 4 tablespoons

  • Milk 2 cups

  • Sugar 3 teaspoons

  • Rabdi 1 cup

  • Saffron (kesar) a few

  • Green cardamom powder 1/2 teaspoon


Step 1

Heat ghee in a non-stick kadai, add suji and sauté till ghee separates and suji turns a golden brown in colour.

Step 2

Add milk gradually and cook on low heat. Add half the almonds and sugar and cook till sugar dissolves and the mixture gets a halwa consistency. Preheat an oven to 180°C.

Step 3

Place four ring moulds in a baking tray and half fill them with the halwa. Top up with two tbsps rabdi in each mould, sprinkle the remaining almonds, a few saffron strands and half the green cardamom powder.

Step 4

Keep the tray in the preheated oven and bake for five minutes.Mix a little milk with the remaining green cardamom powder, a few saffron strands and add to the remaining rabdi.

Step 5

Keep the moulds on serving plates and gently unmould the halwa. Drizzle the flavoured rabdi over and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.