Badam Burfi with Almond Flour

badam burfi piled high on a metal plate.

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.

Course Dessert

Cuisine Indian

Keyword almond barfi, almond burfi, almond fudge, badam barfi, badam burfi, badam katli

Prep Time 5

Cook Time 13

Total Time 18

Servings pieces

Calories 82kcal

Author Maria Doss

Equipment

loaf pan

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

Prep. Line a 9x5-inch loaf pan with parchment paper (or use any similar-size dish), 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.
Make syrup. In a large non-stick pan, add sugar, water, and saffron. Place the pan over low to medium heat and 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.
Cook almond flour. 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. Increase the heat to medium.
Keep stirring and cook until the mixture comes together, pulls away from the sides of the pan, and forms like a very soft dough —this usually takes 2 to 4 minutes, depending on your pan and heat level.
👉 Don’t cook it until it forms one mass. Remove it from the heat when it looks VERY SOFT.
Finish. Turn off the heat and immediately stir in the remaining 1 tablespoon of ghee and the cardamom powder. Mix well to combine.
Set burfi. Transfer the mixture to the prepared loaf pan and spread 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.
Cut. 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.

Video

Notes

No loaf pan? Use any similarly sized tray (around 9x5 inches) and grease it well with ghee or oil.

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.

Less sweet? 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.

Make it vegan - use coconut oil or vegan butter instead of ghee.

Nutrition