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Badam burfi, or almond burfi, is one of my favorite Diwali recipes. Also called badam katli, this badam burfi recipe takes no time and is just sweet enough, which is why I love making this mithai at home.
Badam burfi. Almond burfi. Badam barfi. Almond Barfi. No matter how you spell it, it tastes just as rich, just as delicious, and just as nirvanic. Burfi is the Indian counterpart of fudge.
It’s a basic mithai that you’ll find in every home on every occasion. It’s not just a Diwali recipe, although I did make it keeping the festivities in mind.
When made with almonds, it’s devastatingly moist, full of nutty flavors, and has an incredible texture that really does melt in your mouth.
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Process
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WHY TRY THIS ALMOND SWEET THIS DIWALI?
20-minute job
Countless variations
Exquisitely, deliciously tender
Always a hit with everyone
HOW TO MAKE ALMOND BURFI (BADAM BURFI)?
The video for making Almond Burfi is included below!
Continuous stirring. That’s all this almond burfi with milk powder asked of me. In the end, I didn’t even need to knead it for more than a minute or two.
Step 1: Sift together almond flour, milk powder, and cardamom powder.
Step 2: In a wide, heavy-bottom pan, bring water and sugar, along with a hefty pinch of saffron strands, to a boil.
Step 3: Then, on medium heat, let the mixture simmer till it reaches one-string consistency. What’s that? I explain it in detail in my Kaju Katli recipe.
Step 4: Remove from the heat and stir in the dry ingredients. Mix, mix, mix till you have a nice, thick, lump-free mixture.
Step 5: Allow it to cool sufficiently to handle with bare hands before kneading it into a smooth, pliable dough.
Step 6: Place it on a well-greased plate and pat to spread it evenly.
Step 7: On the still warm almond burfi dough, place chandi vark (silver leaf) and then let it sit and set for 30 to 40 minutes.
Final step: Cut and enjoy!
BADAM BURFI RECIPE TIPS
- Always sift your dry ingredients to remove any clumps or lumps.
- Use a weighing scale (not cups) to measure both sugar and water precisely.
- Don’t leave your sugar syrup unattended. It takes time to reach the right consistency, and then it happens all at once. If you overcook the syrup, your badam katli will be hard.
- Switch off the heat before you combine the dry ingredients into the syrup. This is important because you don’t want to overcook them.
- Add the dry ingredients in small increments and your dough will not get lumpy.
- For me, it was really easy to transfer the badam burfi dough into a pan, spread it, and then pat it. If you’re not too fond of hand indentations, place a piece of parchment paper on top of the mixture and then smoothen the dough.
- Or you could place the dough between 2 sheets of plastic or parchment paper and then roll it for an even smoother finish.
WHAT SHAPE TO CUT THE ALMOND SWEET?
You can cut almond burfi into any shape you prefer. I used a 9-inch pie dish, so my burfis were thicker, which is how we love them—something substantial to bite into.
If you like thinner sweets, use a bigger dish, tray, or thali. And don’t worry if the badam burfis are not evenly cut. It’s the taste that matters!
CAN YOU STORE ALMOND BURFIS?
Yes, badam burfi keeps well for a week or two as long as you store it in an airtight container, refrigerated.
BADAM KATLI VARIATIONS
Almond flour: I used it for convenience’s sake, but you grind almonds at home too. A day before, blanch and peel the almonds and let them dry completely on a plate.
The next day, grind them to a powder consistency. Don’t pulse for too long or the almonds will turn into butter. Sieve the almond powder to remove any bits.
Add-ins: A drop of rose water would pair beautifully with this almond burfi recipe. If you plan to include it, mix it when you’re combining the dry ingredients with the sugar syrup.
You can even experiment with dried rose petals; they’ll look gorgeous and taste delicious.
Toppings: Vark is the classic way to garnish burfis. Feel free to switch it with gold leaf or finely chopped almonds. Press the nuts into the dough on top before you cut. Or leave everything out and keep it simple.
MORE DIWALI RECIPES FOR SWEETS
Malpua
Besan Burfi
Chocolate Burfi
Pineapple Sheera
Coconut Saffron Burfi
Coconut Cardamom Peda
Almond Sweets Recipes
Almond Millet Kheer (Pudding)
Vegan Almond Fudge
Sooji Badam Halwa
đź“– Recipe
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5 from 1 vote
Easiest Almond Burfi - Badam Burfi Recipe
Badam burfi. Almond burfi. Badam barfi. Almond Barfi. No matter how you spell it, it tastes just as rich, just as delicious, and just as nirvanic. It's devastatingly moist, full of nutty flavors, and has an incredible texture that really does melt in your mouth.
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: Dessert
Keyword: Badam barfi, Badam burfi with milk powder, Badam burfi, Badam katli, Almond burfi recipe
Servings: 24 pieces
Calories:
Author: Natasha Minocha
Ingredients
- 3 cups ( 300 gms) Almond flour
- 1/2 cup ( 50 gms) Milk powder
- 1 tsp Cardamom/ Elaichi powder
- 1 cup ( 150 gms) Granulated sugar
- 1/3 cup ( 100 ml) Water
- 1/4 tsp Saffron
Instructions
In a large bowl, combine the almond flour, milk powder, and cardamom powder. Make sure there are no lumps in the mixture. You can also sift these together.
Bring the sugar, saffron, and water to a boil in a kadai or wide pan. Cook for 3-4 minutes until the mixture reaches one-string consistency.
One string consistency is when the sugar syrup forms a single thread between your thumb and forefinger.
At this point, turn the heat off and add the dry ingredients. Mix well till a dough is formed.
Let it cool for a few minutes. As soon as its cool enough for you to handle, knead briefly to get a smooth pliable dough.
Transfer your dough to a greased plate or thali. I used a 9" pie dish.
Pat the dough evenly onto the pie dish. You can also use a piece of parchment paper ontop of the dough to even it out properly.
Alternatively, you can roll the dough out to desired thickness, between 2 sheets of parchment paper.
Cover with silver leaf or vark if using.
Let this set for 30 minutes or so. Cut into squares and enjoy!
