Easy Badam Burfi or Badam Barfi (Almond Fudge) is made with store-bought almond flour. In less than 20 minutes you can make this delicious Indian sweet with just a handful of ingredients!
Indulge in the exquisite flavors of Badam Burfi, a delectable Indian almond sweet perfect for celebrations! Elevate your festivities with this melt-in-your-mouth delight.
A great make-ahead and freezes well too! This recipe is naturally gluten-free and can be made vegan.
The festive season is upon us and I wanted to make something quick and with minimum effort. A few weeks back I went to Costco and grabbed a huge pack of almond flour for a recipe I was working on. My kids love almonds, so I thought of using this almond flour and making my kid's favorite almond burfi.
I love these quick fixes. It is so convenient, no need to peel or grind the almonds. Simply use the store-bought almond flour and you can turn it into this amazing almond burfi.
Badam Barfi or burfi (Barfi, or Barfee) is a popular Indian sweet made with almond flour, and sugar and flavored with saffron and green cardamom.
It is one of the popular sweets in India and is made during festivals like Raksha Bandhan, Diwali, Holi, Navratri, and on special occasions like weddings, and puja.
You will love this almond burfi. It's an easy sweet to make for the festive season or on any special occasion. With just a handful of ingredients, it comes together in less than 20 minutes. Infused with lovely, mild flowery, saffron flavor, cardamom, and goodness of almonds, this recipe is a must-try!
This almond burfi and coconut burfi are my go-to recipes, especially during festivals. A great make ahead and so easy to make. Today, I am sharing my easy recipe for this divine, badam burfi with just a few ingredients.
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What Is Badam Burfi
Badam Burfi, also known as Almond Fudge, is a popular Indian sweet that's made primarily from almonds (badam) and sugar. It's a delicious and rich confection often enjoyed during festive occasions, celebrations, and special events.
The preparation of almond Burfi involves grinding blanched almonds into a fine powder and combining it with sugar syrup. The mixture is then cooked until it thickens and forms a dough-like consistency. The dough is rolled out, cut into diamond-shaped or square pieces, and allowed to cool and set. Sometimes, the Burfi is also flavored with cardamom powder and garnished with saffron strands or edible silver foil (vark).
The result is a melt-in-your-mouth sweet with a smooth and slightly crumbly texture. Almond Burfi has a rich almond flavor and a touch of sweetness. It's often considered a gourmet Indian sweet due to the use of high-quality almonds and the meticulous process involved in making it.
Badam Burfi is not only a popular treat during festivals like Diwali and Raksha Bandhan, but it's also given as a gift or served as a dessert on various celebratory occasions. It's known for its delicate taste and luxurious texture, making it a beloved sweet in Indian cuisine.
Ingredients For Badam Burfi
Here's a brief description of the main ingredients used in making Badam Burfi:
Almonds (Badam): Almond flour is a finely ground powder made from blanched almonds that have had their skins removed. It is commonly used as a gluten-free and low-carb alternative to traditional wheat flour in baking and cooking.
In this recipe, almond flour is used to create the base of the sweet. Almonds contribute a rich and nutty flavor to the Burfi.
Granulated Sugar: Sugar is used to sweeten the Badam Burfi. It's combined with water to create a sugar syrup that forms the binding agent for the almond powder.
The sweetness level can be adjusted according to personal preference, but the right amount is crucial to achieving the desired texture and sweetness of the sweet.
Water: Water is used to create the sugar syrup. It's combined with sugar and heated to form a syrup of specific consistency. The consistency of the sugar syrup is essential in determining the final texture of the Badam Burfi.
Cardamom Powder: Cardamom is a spice commonly used in Indian desserts to add a fragrant and aromatic flavor. A small amount of cardamom powder is added to the almond mixture to enhance the overall taste of the Badam Burfi.
Saffron Strands (Optional): Saffron is a premium spice known for its vibrant color and unique aroma. It's often used to add a hint of luxury to Indian sweets.
Saffron strands can be added to the mixture to infuse it with a subtle saffron flavor and a pleasing golden color.
Silver Vark (Edible Silver Foil, Optional): Silver vark, also known as edible silver foil or silver leaf, is a thin sheet of edible silver used for garnishing Indian sweets. It's entirely optional but is often used to give Badam Burfi a decorative and festive appearance.
Ghee or Butter for Greasing: Ghee or butter is used to grease the hands and the parchment paper while handling and rolling out the Badam Burfi mixture. It prevents the mixture from sticking and makes it easier to work with.
How to make Badam Burfi with Almond Flour
Festivals are incomplete without traditional sweets. This Badam Barfi or Badam Burfi [ Almond Fudge] is one of the our favorite sweets.
Badam burfi is simple to make and with a handful of ingredients, you can make soft, melt-in-mouth, delicious burfi. This almond fudge is quick and easy to prepare and is incredibly moist and satisfying. This recipe is naturally gluten-free and can easily be adapted to make it vegan.
Follow my easy recipe to make the best Badam Barfi [Badam Burfi].
Prep For Badam Burfi
Grease a silicon mat with some ghee. Set it aside.
For rolling the burfi, cut a piece of plastic (Ziploc bag) or use a second silicon mat
(Optional) Grind the seeds to a fine powder using a mortar and pestle. Note: Save the cardamom shell and use it to make a cup of chai 🙂
Make Simple Sugar Syrup
In a non-stick pan, add water, sugar, saffron strands, and cardamom powder (optional).
Keep the heat to medium-low and keep stirring till the sugar is completely dissolved.
Once the sugar is completely dissolved, allow the sugar syrup to cook to a one-string consistency, stirring frequently. The syrup will be similar to a consistency of honey, slightly thick and light amber color.
To check the consistency of the syrup, dip the spoon in the syrup and remove it. Allow it to cool for a few seconds, and then touch the syrup with a clean forefinger. Now touch your thumb and forefinger, slowly roll your thumb and forefinger and gently pull them apart. You will notice one-thread consistency or a single string is formed. If the string does not break when you pull your forefinger and thumb apart the sugar syrup is ready.
Make Badam Burfi Dough
Now, add the almond flour into the sugar syrup and mix it well.
Keep mixing the flour till it starts to leave the sides of the pan and forms into a soft dough ball.
Once the badam paste turns into a soft dough ball consistency, add some ghee and mix well.
Check The Badam Burfi Dough
Take a pinch of dough and roll it between your fingers. If it forms into a smooth, crack-free ball without sticking to your fingers, the dough is ready.
Turn OFF the heat.
Shape The Badam Barfi
Transfer the badam dough onto a greased silicon mat.
Allow the dough to rest for 3-5 minutes. Knead the dough for a few seconds.
Place a second greased silicon mat on top of the dough ball. Using a rolling pin, roll the dough ball into the desired thickness.
If the dough cracks while rolling, simply gather the dough and add a teaspoon of ghee and knead the dough.
Roll the dough while it is still warm. If you wait too long, the sugar will start to crystalize making it difficult to roll.
Note: For Burfi roll the dough into ¼ inch thickness. For barfi roll the dough into ½ inch thickness.
With a sharp knife or pizza cutter, cut into desired shapes (triangle or square).
Garnish with a few strands of saffron, almond silvered, or silver leaf.
This recipe makes around 32-36 badam burfi.
Variations
While the traditional Badam Barfi recipe is already quite delightful, there are a few variations you can try to add different flavors and textures to this classic Indian sweet. Here are a few ideas:
Rose Badam Burfi: Infuse the sugar syrup with a little rose water or rose essence to create a delicate Rose Badam Katli. This adds a floral aroma and flavor to the sweet.
Chocolate Badam Burfi: Add a twist to the traditional recipe by incorporating a small amount of cocoa powder or melted dark chocolate into the almond mixture. This creates a Chocolate-Almond Fudge with a rich and chocolaty flavor.
Vegan Badam Barfi: Substitute ghee with coconut oil or any other plant-based oil to make a vegan version of Badam Katli. Make sure to use vegan-friendly sugar as well.
Storage
Store the badam barfi in an air-tight container at room temperature. Badam fudge stays fresh for 10-12 days at room temperature or up to 3 months in the refrigerator.
Tips For Perfect Badam Burfi
Use a good quality, blanched almond flour: Store-bought or make one at home. See the FAQ's section on How to make almond flour at home.
Make sure the almond flour has no lumps. Gently whisk the flour to break any lumps.
Do not substitute sugar with powdered sugar: Powdered sugar results in an undesirable taste and texture of barfi.
Consistency of the Sugar Syrup: Make sure the sugar syrup is a one-thread or single-string consistency before adding almond flour. The sugar syrup needs to be of the right consistency to form a fudge.
If using green cardamom in the recipe, use freshly ground cardamom powder for best results.
Use non-stick or heavy bottom pan: I prefer a non-stick pan for this recipe. The almond-sugar mixture tends to stick a lot. Use a heavy bottom pan, Kadai, or a non-stick pan for best results.
Adjust the heat: as and when needed. I use medium to low heat to make the fudge. Hence assuring that the fudge does not stick or burn.
Keep stirring frequently to avoid any fudge sticking to the bottom of the pan.
Do not overcook the almond-sugar mixture: The fudge will turn dry and crumbly if the mixture is overcooked. The almond-sugar mixture should form into a soft dough. It should not have any traces of liquid, but moist to the touch and not wet. It should hold shape and not crumble when rolled into a ball.
Check the doneness of the dough: Take a pinch of dough and roll it between your fingers. If it forms into a smooth, crack-free ball without sticking to your fingers, the dough is ready.
Allow the dough to rest for 3-5 minutes and then roll it to the desired thickness. If the dough cracks while rolling, simply gather the dough and add a teaspoon of ghee and knead the dough.
Roll the dough while it is still warm. If you wait too long, the sugar will start to crystalize making it difficult to roll.
Use a silicon mat or greased surface: I spread the badam katli on a greased silicon mat, place a second greased silicon mat on top of the dough and roll it. This makes rolling the dough a lot easier, crack-free, and not sticky dough. You can use a clean plastic (Ziploc bag) or parchment paper for the same.
Use a sharp knife: or pizza cutter to cut the badam katli into the desired shape (triangle or square).
Cool completely: Allow the badam fudge to cool to room temperature before storing it in an air-tight container.
Frequently Asked Questions
In a pot bring 3 cups of water to a boil. Turn OFF the heat. Add 2 cups of almonds, cover the pot, and allow the almonds to soak in hot water for 5 minutes.
After 5 minutes, strain the almonds into a strainer, and run them through some cold water. Gently rub the almonds, and the peel should come off easily.
Now, grind the almonds to a fine powder using a mixer grinder. Work in batches, as almonds when ground, release their natural oils.
Badam Barfi, made primarily from almonds and sugar, provides nutritional benefits from almonds' healthy fats, protein, and vitamins; however, due to its sugar content, it should be consumed in moderation as part of a balanced diet.
The calorie content of Badam Barfi can vary based on the size and ingredients used, but on average, a single piece of Badam Barfi (approximately 1-inch square) can contain around 100 to 150 calories.
The cost of 1 kilogram of Badam Barfi can vary depending on factors such as the brand, quality of ingredients, and location. On average, you might expect to pay around $15 to $25 for a kilogram of Badam Barfi from a reputable source.
Almond flour is made from finely ground blanched almonds, where the almonds have had their skins removed. It's a gluten-free and low-carb alternative to wheat flour, commonly used in baking and cooking.
More Indian Sweets
Easy Badam Burfi Recipe (with Almond Flour)
Ingredients
INGREDIENTS FOR BADAM KATLI
- 2 cups blanched almond flour
FOR SUGAR SYRUP
- ¾ cup organic sugar
- ½ cup water
- a pinch of saffron strands
- 2-3 green cardamom pods, optional
- 1-2 teaspoon ghee
FOR GARNISH
- edible silver leaf (Chandi ka vark)
- sliced almonds
- few saffron strands
Instructions
Prep for Badam Burfi
- Grease a silicon mat with some ghee. Set it aside.
- For rolling the katli, cut a piece of plastic (Ziploc bag) or use a second silicon mat.
- Grind a few strands of saffron with a pinch of sugar. (optional) Grind the seeds to a fine powder using a mortar and pestle. Note: Save the cardamom shell and use it to make a cup of chai ?
Make simple Sugar Syrup
- In a non-stick pan, add water, sugar, ground saffron strands, and cardamom powder (optional).
- Keep the heat to medium-low and keep stirring till the sugar is completely dissolved.
- Once the sugar is completely dissolved, allow the sugar syrup to cook to a one-string consistency, stirring frequently. The syrup will be similar to a consistency of honey, slightly thick and light amber color.
- To check the consistency of the syrup, dip the spoon in the syrup and remove it. Allow it to cool for a few seconds, and then touch the syrup with a clean forefinger. Now touch your thumb and forefinger, slowly roll your thumb and forefinger and gently pull them apart. You will notice one-thread consistency or a single string is formed. If the string does not break when you pull your forefinger and thumb apart the sugar syrup is ready.
Make Badam Burfi Dough
- Now, add the almond flour into the sugar syrup and mix it well.
- Keep mixing the flour till it starts to leave the sides of the pan and forms into a soft dough ball.
- Once the badam paste turns into a soft dough ball consistency, add some ghee and mix well.
Check the Badam Burfi Dough
- Take a pinch of dough and roll it between your fingers. If it forms into a smooth, crack-free ball without sticking to your fingers, the dough is ready.
- Turn OFF the heat.
Shape the Badam Burfi
- Transfer the badam dough onto a greased silicon mat.
- Allow the dough to rest for 3-5 minutes. Knead the dough for a few seconds.
- Place a second greased silicon mat on top of the dough ball. Using a rolling pin, roll the dough ball into the desired thickness.
- If the dough cracks while rolling, simply gather the dough and add a teaspoon of ghee and knead the dough.
- Roll the dough while it is still warm. If you wait too long, the sugar will start to crystalize making it difficult to roll.Note: For katli roll the dough into ¼ inch thickness. For burfi roll the dough into ½ inch thickness.
- With a sharp knife or pizza cutter, cut into desired shapes (triangle or square).
- Garnish with a few strands of saffron, almond silvered, or silver leaf.
- This recipe makes about 32-36 badam katli.
Store the Badam Burfi
- Store the badam katli in an air-tight container at room temperature. Badam katli stays fresh for 10-12 days at room temperature or up to 3 months in the refrigerator.
Notes
- Tips For The Best Badam Burfi
- Frequently Asked Questions
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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