Easy Badam Burfi with Almond Flour – a quick, foolproof Indian sweet ready in just 15 minutes! A perfect festive treat for the holidays and great for sharing with friends and family.
♡ What you’ll love about this recipe:
✔️ Made with store-bought almond flour—no need to soak or grind almonds.
✔️ Just 5 simple ingredients you likely already have in your pantry, especially if you make Indian sweets often.
✔️ No sugar syrup needed! Unlike many Indian sweets, there's no need to check for string consistency.
✔️ Foolproof and quick barfi recipe — with clear, detailed instructions, you can make it in under 15 minutes.
✔️ Stores well at room temperature or in the freezer for months—perfect for the busy festive season.
✔️ Soft and rich with a melt-in-your-mouth fudgy texture you’ll love!
Adding to my list of quick and easy sweet recipes for Diwali, this almond barfi is just like my badam halwa using store-bought almond flour—simple and hassle-free.
No soaking, peeling, or grinding badam required! Just grab a bag of Costco almond flour and make this delicious sweet burfi in under 15 minutes. It’s that easy! Keep this easy burfi recipe handy for whenever you need a quick sweet treat for the holidays or Indian festivals.
Ingredients for badam burfi
Scroll down to the recipe card below for full information on ingredients and amounts.
Almond flour: Use super fine almond flour, not almond meal, for the best texture; I personally use Costco almond flour for this recipe.
Sugar: The amount of sugar used creates a barfi that’s mildly sweet but balanced, and reducing it may prevent the barfi from setting properly into a fudgy, cuttable texture—if you prefer less sweetness, try making badam halwa instead, which works well with less sugar.
Saffron: Adding saffron is optional, but it gives the badam burfi recipe a lovely aroma, subtle flavor, and a beautiful golden tint.
Cardamom: Ground cardamom is essential in Indian sweets for its fragrant flavor—check my blog for a simple guide on how to make fresh cardamom powder.
Ghee: Ghee provides authentic taste and helps achieve the perfect fudgy texture, though coconut oil can be used as a vegan alternative.
Badam Burfi with Almond Flour
Equipment
Ingredients
- ¾ cup + 2 tablespoons white sugar 100 grams + 12.5 grams
- ¼ cup + 2 tablespoons water
- 2 pinches saffron (optional)
- 1 ½ cups almond flour 150 grams
- 2 tablespoon ghee
- ½ teaspoon cardamom powder
Instructions
- Line a 9x5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Grease the bottom of a drinking glass with ghee and keep a rubber spatula nearby—both will help press the burfi into an even layer.
- Place a large non-stick pan over medium heat and add the sugar, water, and saffron. Stir until the sugar dissolves, then bring the mixture to a rolling boil. Let it simmer for about 3 minutes until the syrup slightly thickens—no need to check for string consistency.
- Add the almond flour and 1 tablespoon of ghee to the pan. Stir well to fully combine, making sure the almond flour is completely absorbed by the syrup. Continue stirring continuously and cook until the mixture comes together, pulls away from the sides of the pan, and forms a soft mass—this usually takes 2 to 4 minutes, depending on your pan and heat level.
- Turn off the heat and immediately stir in the remaining 1 tablespoon of ghee and the cardamom powder. Mix well to combine.
- Transfer the mixture into the prepared loaf pan and spread it out evenly using a rubber spatula. Then, use the greased bottom of the glass to press the mixture into an even layer.Optional garnish: After pressing the burfi evenly, sprinkle saffron threads, chopped almonds, or pistachios on top. Gently press again with the glass so the toppings stick to the surface.
- Let the burfi cool for 10–15 minutes. Lift it out using the parchment paper and place it on a cutting board. Slice into desired pieces with a sharp knife. Once fully cooled, store in an airtight container.
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Tips for Success
- To make this recipe vegan, simply use coconut oil or vegan butter instead of ghee.
- Use super fine almond flour—not almond meal—as the coarse texture of almond meal won’t work well here.
- For a simpler almond fudge, you can skip the saffron and cardamom and substitute with a splash of vanilla extract.
- You may reduce the sugar slightly to ¾ cup if you prefer it less sweet, but avoid going lower as it may affect the burfi’s ability to set properly.
- Store the badam barfi in an airtight container for 1–2 days at room temperature, up to 2 weeks in the fridge, or freeze for up to 2 months.
- Prep everything in advance—line your loaf pan with parchment, grease the glass, and measure out ingredients before you start, as the cooking process moves quickly.
- Don’t have a loaf pan? Use any similarly sized tray (around 9x5 inches) and grease it well with ghee or oil.
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How to make badam burfi with almond flour?
You can find the full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
More Indian sweet recipes
If you love the warm, aromatic flavor of cardamom, these cardamom recipes are a must-try! From traditional Indian sweets to fusion desserts, here are more delicious treats infused with this beloved spice.
- Cardamom cookies are tender, buttery, crisp, and melt in your mouth.
- Saffron tres leches cupcakes feature a fragrant cardamom sponge soaked in a saffron-infused three-milk blend—an irresistible, exotic twist on a classic dessert and one of our all-time favorite cupcakes.
- Cashew snowball cookies are eggless, buttery, with a melt-in-your-mouth texture. Packed with cashew nuts and flavored with ground cardamom, they are perfect for anytime!
- This mango rice pudding is so creamy, luxurious and absolutely terrific! It is one of the tastiest desserts to make using fresh mango.
- This chai mug cake is like enjoying a hot cup of chai with a spoon! A soft and fluffy cake infused with chai and complimented with ground cardamom and ginger, this microwave cake tastes exactly like Indian chai.
- This kulfi recipe is incredibly creamy without any ice crystals. Made using only 5 ingredients, it is super easy to make without no ice cream maker.
Samyuktha
It was my first attempt to make Indian burfi and came out so good. It is a keeper!
Maria Doss
That’s wonderful to hear! Thanks for sharing — that makes my day - Maria ♡