Badam burfi made with almond flour is a quick and easy 20-minute classic Indian sweet recipe. Savor the perfect blend of flavors with our step-by-step guide to make this popular festive dessert at home! This 4-ingredient recipe makes best sweet almond flour fudge flavored with cardamom and rose essence.
Badam burfi , also called badam katli or Almond burfi, is a delectable Indian sweet that has won the hearts of sweet lovers around the world. Known for its rich, nutty flavor and melt-in-the-mouth texture, badam barfi is a popular choice for special occasions and celebrations like Diwali and Holi.
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I often buy a big bag of almond flour from Costco. This blanched almond flour is my favorite to make several sweets and low carb and grain free recipes.
Besides this recipe of burfi, you can make Almond Flour Chocolate Chip Cookies, Almond Flour Mug Cake , Almond Flour Peanut Butter Cookies and Almond Flour edible Cookie Dough using almond flour.
why this Badam Katli recipe stands out as the best
- Easy: It is made with store-bought almond flour, there’s no need to soak the almonds first and then grind them to make burfi.
- Only 4 main ingredients that are easy to find.
- Easy to make without making any sugar syrup. Unlike many Indian sweets, which require to make one string or two string sugar syrup, this needs none of that.
- Quick : In less than 20 minutes, you can make this delightful no-bake dessert!
Ingredients
- Almond Flour: Also known as Badam powder is finely ground almonds that provide a smooth texture and rich, nutty flavor to the burfi, serving as the primary ingredient.
- Sugar: Sweetens the burfi and, when combined with water creates a syrup that binds the other ingredients together. I used raw sugar but you can use regular granulated white sugar as well.
- Ghee ( Clarified Butter) or Coconut Oil : Adds a creamy, buttery richness to the burfi, enhancing its flavor and contributing to the smooth consistency. It helps smooth out the dough.
- Cardamom Powder: Aromatic spice that imparts a delightful fragrance and elevates the overall flavor profile of the burfi.
- Optional Flavoring and garnishes : I like to add rose water for additional fragrance. For visual appeal I decorate the katlies with rose petals and saffron strands.
How to Make
Preparation : In a mixing bowl, dissolve the sugar in hot water. Also, place parchment paper or wax paper on a large baking tray or cutting board. Apply some ghee or coconut oil on it and set it aside.
Roasting : Warm up ghee or coconut oil in a heavy bottom pan. Add Almond flour. On a low heat, roast it for about 3-5 minutes or until it turns golden brown.
Mix : Combine the sugar hot water mixture and roasted almond flour. Add cardamom powder and rose syrup. Continue to mix until it forms a dough.
Roll the dough : Turn off the heat and transfer the dough to the prepared parchment paper. Allow it to cool for a few minutes. Grease your hands and knead the dough for 1-2 minutes.
Then use a rolling pin and flatten the dough into smooth round or square.
Cut the shape : Let the flattened dough completely cool down. Using a knife or pizza cutter, cut the dough into desired shape. I often cut it into diamonds.
Garnish and serve: Add the saffron and rose petals on the top. You can also garnish with chandi ka vark (edible silver leaves) on top. Serve and Enjoy !
Storage
To ensure that your homemade almond burfi stays fresh and maintains its delicious flavor, it’s important to store it properly. Here’s how you can do it:
- Cool Completely: Allow the almond burfi to cool completely at room temperature before attempting to store it. This helps prevent condensation inside the container, which could lead to moisture and affect the texture.
- Airtight Container: Transfer the almond burfi to an airtight container. Make sure the container has a tight-fitting lid to create a sealed environment that prevents air from getting in.
- Layering and Separation: If you’re stacking multiple layers of almond burfi in the container, place a piece of parchment paper or wax paper between each layer. This prevents sticking and ensures that the burfi pieces don’t fuse together.
- Avoid Mixing with Other Flavors: If you’re storing different types of sweets or desserts, try to keep them in separate containers. This helps maintain the distinct flavors and textures of each treat.
- Room Temperature Storage: Almond burfi can be stored at room temperature for up to a week. Make sure to keep it in a cool, dry place away from direct sunlight and heat sources.
- Refrigeration Option: If you want to extend the shelf life, you can refrigerate the almond burfi for up to a month. Again, use an airtight container and ensure it’s well-sealed to prevent any absorption of odors from the refrigerator.
- Freezing (Optional): Almond burfi can also be frozen for up to three months. Wrap individual pieces or the entire batch tightly in plastic wrap or aluminum foil, and then place them in an airtight container or freezer bag. When you’re ready to enjoy, allow them to thaw in the refrigerator before serving.
Pro Tips
- Choose best flour : When it comes to almond burfi, quality almond flour is key. Use finely ground almond flour made from blanched almonds to make a burfi smooth texture. You can also use coarse flour or almond meal, but the burfi will not be silky smooth.
- Work Quickly : Make sure to work fast once the dough mixture is ready. It is important to roll the dough when it is still warm, as if it cools completely, as it will form cracks when you roll the burfi.
- For Smooth Cutting: Use a pizza cutter or a sharp, greased knife to cut the dough into shape. Since the mixture is sticky, in between cutting, wipe the knife with a paper towel.
- Freshness : Use fresh almond flour. Often times, nuts get rancid ( especially in warm climate). Taste the flour for any signs of spoilage, such as unusual odors, changes in texture, or discoloration.
Recipe FAQs
Yes, badam burfi made with almond flour is naturally gluten-free. Almond flour is derived from ground almonds and does not contain any wheat or gluten.
Badam burfi, also known as badam katli, is a popular Indian sweet delicacy made primarily from almonds (badam in Hindi). It is a rich and delectable treat known for its nutty flavor and melt-in-the-mouth texture. The key ingredients include finely ground almond flour, sugar, ghee (clarified butter), and often cardamom for added aroma.
Badam burfi is known by various names in different regions and languages. Here are some of the alternate names. Almond fudge, almond burfi, almond katli, badam mithai and badam halwa.
More Indian Sweets for Festivals
- SeviyanKheer : Roasted Vermicelli Pudding
- Gajar Halwa : Carrot Almond Pudding
- Instant Gulkand Pedha : Sweet Milk Fudge with Rose Petal Jam
- Mishti Doi : Carmalized Baked Yogurt
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📖 Recipe
Badam Burfi with Almond Flour
Equipment
- Rolling Pin
Ingredients
- ½ cup Sugar I used raw sugar
- ¼ cup Water
- 1 cup Almond Flour
- ¼ teaspoon cardamom powder Elaichi
- 1 teaspoon Rose Water
- 1 teaspoon coconut oil or ghee , used for rolling the dough
Optional Garnishes
- Rose petals
- 1 pinch Saffron strands Kesar
- Edible Silver wrap Varkha
Instructions
- Preparation : In a mixing bowl, dissolve the sugar in hot water. Also, place parchment paper or wax paper on a large baking tray or cutting board. Apply some ghee or coconut oil on it and set it aside.
- Roasting : Warm up ghee or coconut oil in a heavy bottom pan. Add Almond flour. On a low heat roast it for about 3 minutes or until it turns golden brown .
- Mix : Combine the sugar hot water mixture and roasted almond flour. Add cardamom powder and rose water. Continue to mix until it forms a dough.
- Roll the dough : Turn off the heat and transfer the dough to the prepared parchment paper. Allow it to cool for a few minutes. Grease your hands and knead the dough for 1-2 minutes. Then use a rolling pin and flatten the dough into smooth round or sqaure.
- Cut the shape : Let the flattened dough completely cool down. Using a knife or pizza cutter, cut the dough into desired shape. I often cut it into diamonds.
- Garnish and serve: Add the saffron and rose petals on the top. You can also garnish with chandi ka vark (edible silver wrap) on top. Serve and Enjoy !
How to Make Badam Katli in Instant Pot
- Add sugar and water in the inner pot and mix it well. Close the lid and change the vent setting to sealing mode. Set for 'Manual/Pressure’ Cook for 5 minutes .When the pressure cooking cycle is complete, use the “QR”(Quick-Release) option Add 1 cup of almond flour, cardamom powder and rose water to the sugar syrup and mix it well to make a smooth dough. Follow rest of the steps ( from roll the dough ) as above.
Notes
Nutrition
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Paula Britto Vaz
Hi,
Your badam burfi recipe looks so delish. However in the ingredient list you don’t mention how much ghee to use? can you please clarify?
thanks so much,
Paula
Prajakta Sukhatme
Use 1 teaspoon ghee