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!

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.

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.

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.

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.

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

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!