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

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 one mass—this usually takes 2 to 4 minutes, depending on your pan and heat level.
👉 Perfect consistency: The mixture will go from soft and smooth to gathering into a thick lump and becoming a little harder to stir. That’s your cue to remove it from the heat. Remove it too early and the burfi will stay soft; too late and it may crumble before setting. If you’re new to making burfi, it may take a couple of tries to get it just right. You got this!
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.

Video

Nutrition