Easy Badam Burfi (with Almond Flour)

Easy Badam Burfi  aka Almond Fudge made with store bought Almond Flour. You need less than 20 minutes to make this sweet!

An easy mithai to lighten up your Diwali!

stack of badam burfi in a plate with some lights in the background

So, I did a lot of brain storming when I was coming up with this year’s Diwali recipes.

One of the main goals was to come up with easy recipes.

I know we all have very little time and especially during Diwali, there’s just so much to do!

And you guys seem to love easy recipes! So it was a no-brainer that I had to share some quick recipes for Diwali.

This easy Badam Burfi aka almond fudge is made with store bought almond flour.

So, there’s no soaking and peeling and grinding of almonds involved.

Just get almond flour from the store and make this burfi in less than 20 minutes. It’s that easy!

This Badam Burfi

✓ is an easy sweet to make for festive season

✓ requires only handful of ingredients

✓ can be easily made vegan

✓ is flavored with rose water and cardamom

✓ gets done in less than 20 minutes!

Indian mithai (sweets) are not always straight forward. They require some skills and time.

But this badam burfi is as easy as it can get and you can make this even if you have never made an Indian mithai at home before.

It only involves cooking the almond flour with sugar until it reached a desired consistency.

Once it’s cooked to that stage, you simply roll and cut it into pieces. Simple, right?

This burfi is lightly flavored with rose water and cardamom. You can even add saffron, would be a nice addition.

badam burfi placed in a black plate surrounded by lights and a plate of almonds in the background

Can you make this burfi if you don’t have almond flour?

Absolutely! However, you would then have to soak the almonds first, remove the skin and then pulse them in a blender/food processor to get the flour.

The remaining steps will remain same.

But honestly, just take the shortcut and use store bought almond flour.

I always have some on hand! And this burfi is a breeze to make with ready-made almond flour.

Can you make this Badam Burfi vegan?

Yes, just use vegan butter in place of ghee or you can even skip the ghee.

 

Method

Before you start, you may sift the almond flour. I didn’t do it.

1- To a pan add sugar, water, rose water and cardamom powder on medium heat.

2- Stir and let the sugar dissolve and mixture come to a boil.

3- As soon as the mixture starts boiling, add the almond flour.

4- Lower the heat to “low” and then use a whisk to mix everything together so there are no lumps.

step by step picture collage to make badam burfi

5- Add a teaspoon of ghee and mix.

6- Keep stirring the mixture using a spatula on low heat. After around 5 minutes, it will start leaving the sides of the pan.

However here, you have to cook the mixture until you are able to form a non-sticky ball from the dough.

7 & 8- It takes around 9 minutes on low heat to reach that stage.

The most important thing here is to test if mixture is ready to set like a burfi.

If you do not cook it until the desired consistency then burfi will be super soft and won’t have a bite to it.

To check, take a small piece of dough and see if you are able to form a ball. The ball should be non-sticky, this is important.

If you can make a non-sticky ball, dough is done (took me 9 minutes on lowest heat). If not, cook for more time.

step by step picture collage to make badam burfi

9- Transfer dough to a sheet of parchment paper.

Let it cool for couple of minutes, then grease your hands with ghee lightly and knead the dough.

If it looks too dry, sprinkle some water and knead to a smooth dough. I sprinkled very little water

10- Place another piece of parchment paper on top.

And roll the dough between two sheets of parchment paper to around 1/8 inch thickness.

11- Apply chandi ka vark (edible silved leaves) on top, if using.

12- Then cut the burfi into pieces. I cut them in square shape.

step by step picture collage to make badam burfi

Garnish badam burfi with sliced almonds. Burfi would stay good in the refrigerator for a week to 10 days!

stack of badam burfi with some almonds and more burfi pieces in the background

If you’ve tried Easy Badam Burfi Rice Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!

Easy Badam Burfi

Easy Badam Burfi (Almond Fudge) made with store bought Almond Flour! You need less than 20 minutes to make this sweet!

badam burfi placed in a black plate surrounded by lights and a plate of almonds in the background
Course Dessert
Cuisine Indian
Keyword badam burfi
Prep Time: 5 minutes
Cook Time: 12 minutes
Servings: 20 burfi
Calories: 60 kcal
Author: Manali
5 from 5 votes
Print

Ingredients

  • 1/2 cup + 1 tablespoon granulated white sugar, 100 grams + 12.5 grams
  • 1/4 cup water, 60 ml
  • 1.25 teaspoon rose water
  • 1/4 teaspoon cardamom powder
  • 1 cup almond flour, 100 grams
  • 1 teaspoon ghee, 5 ml
  • chandi ka vark (edible silver leaves), to garnish
  • sliced almonds, to garnish

Instructions

  1. Before you start, you may sift the almond flour. I didn't do it.

  2. To a pan add sugar, water, rose water and cardamom powder on medium heat.

    Stir and let the sugar dissolve and mixture come to a boil.

  3. As soon as the mixture starts boiling, add the almond flour.

    Lower the heat to "low" and then use a whisk to mix everything together so there are no lumps.

  4. Add a teaspoon of ghee and mix.

  5. Keep stirring the mixture using a spatula on low heat. After around 5 minutes, it will start leaving the sides of the pan.

    However here, you have to cook the mixture until you are able to form a non-sticky ball from the dough.

  6. It takes around 9 minutes on low heat to reach that stage.

    The most important thing here is to test if mixture is ready to set like a burfi. If you do not cook it until the desired consistency then burfi will be super soft and won't have a bite to it.

    To check, take a small piece of dough and see if you are able to form a ball. The ball should be non-sticky, this is important.

    If you can make a non-sticky ball, dough is done (took me 9 minutes on lowest heat). If not, cook for more time.

  7. Transfer dough to a sheet of parchment paper.

    Let it cool for couple of minutes, then grease your hands with ghee lightly and knead the dough.

    If it looks too dry, sprinkle some water and knead to a smooth dough. I sprinkled very little water

  8. Place another piece of parchment paper on top. And roll the dough between two sheets of parchment paper to around 1/8 inch thickness.

  9. Apply chandi ka vark (edible silved leaves) on top, if using. Then cut the burfi into pieces. I cut them in square shape.

    Garnish badam burfi with sliced almonds. Burfi would stay good in the refrigerator for a week to 10 days!

Recipe Notes

To make the burfi vegan, skip the ghee or use vegan butter.

Nutrition Facts
Easy Badam Burfi
Amount Per Serving
Calories 60 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 1mg0%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Calcium 12mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

17 thoughts on “Easy Badam Burfi (with Almond Flour)

  1. 5 stars
    I am a sweet tooth and have many sweet recipes in my cookbook. Recently I have begun to search and prepare sweets of different countries’ cuisines. I really liked your blog, your recipes are detailed and very original. I look forward to cooking these badam burfi. How long and under what conditions should I store this dessert? Thank you for the recipe, it looks very appetizing! I hope I can cook the same way

  2. 5 stars
    It turned out amazing! For my first attempt at making any Katli it came out remarkable, all thanks to Manali’s perfect recipe and precise step-by-step instructions.

  3. 5 stars
    Made these Badam Burfis and followed your instructions to the tee. It came out as exactly as you predicted with a yummy bite to it. Thanks, Manali!

  4. Hi Manali,
    Thank you for sharing all your lovely recipes.
    I have a question – 1 cup is usually 250ml but in this recipe, it says 1 cup, 100g? Could you please clarify the measurement to be used? Thank you.
    Best,
    Deepika

    1. Hi Deepika, my cup is 240 ml (US size) but every ingredient measures differently right? For example 1 cup all purpose flour is 130 grams, sugar is 200 grams and water is 240ml…this is 1 cup of almond flour which by weight is 100 grams, hope this helps

  5. 5 stars
    Made this recipe today for Diwali Puja and also a Diwali get together. Everyone loved it including my picky toddler! Love how simple this recipe is and how delicious this barfi turns out to be! Now I am inspired to make more Indian sweets! Thank you for this great recipe.

  6. 5 stars
    I made this burfi for Diwali it came so nice didn’t garnish it with almonds and cut it into Dimond shape looked and taste so nice. Took me 15 min into make. My mixture came together in 5 min instead of 9 min

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