Easy Badam Burfi Recipe (with Almond Flour)
Sep 19, 2023
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Make this easy Badam Burfi/ Badam Katli aka Almond Fudge with store bought almond flour. This badam burfi recipe gets done in less than 20 minutes and is made with simple ingredients. An easy mithai which you can make to lighten up your Diwali! It is gluten free and can also be easily made vegan just like these Kesar Badam Ladoo.
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/Katli aka Almond Burfi 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! Almond flour is amazing at making quick Indian desserts like Badam Halwa, Kesar Badam Ladoo and more.
Table of contents
Why This Recipe Works
- It is made with store-bought almond flour, there’s no need to soak the almonds first and then grind them to make burfi.
- Calls for super simple ingredients which you most likely will have in your pantry like sugar, ghee and almond flour.
- 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. And you can make it in less than 20 minutes!
Almond flour: Use fine almond flour for this recipe. In the market, you will also find almond meal which is coarse and made without blanching the almonds. Do not use that. Use fine almond flour only. I use Costco almond flour.
Sugar: I have used granulated white sugar in this recipe and have not tested the recipe with any other kind of sugar.
Flavoring agents: touch of cardamom and rose water is added to flavor the burfi.
Ghee: you can replace the ghee with coconut oil or even skip it.
How to Make Badam Burfi
- Before you start, you may sift the almond flour. I didn’t do it. To a pan add 1/2 cup + 1 tablespoon sugar (112.5 grams), 1/4 cup water (60 ml), 1 & 1/4 teaspoon rose water and 1/4 teaspoon cardamom powder on medium heat.
- Stir and let the sugar dissolve and mixture come to a boil.
- As soon as the mixture starts boiling, add 1 cup (100 grams) of almond flour.
- Lower the heat to “low” and then use a whisk to mix everything together so there are no lumps.
- Add 1 teaspoon of ghee and mix.
- 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.
- 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.
- 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.
- Place another piece of parchment paper on top. And roll the dough between two sheets of parchment paper to around 1/8 inch thickness using a rolling pin.
- Apply chandi ka vark (edible silver leaf) on top, if using.
- Then cut the burfi into pieces. I cut them in square shape. Garnish badam burfi with sliced almonds.
So how long can you store the badam burfi at room temperature and in the fridge? At room temperature, this is good for up-to 3 days. But if you refrigerate it, the burfi will last for a week to 10 days.
Making the Burfi without Almond Flour
You can make this burfi without almond flour too but it will involve multiple steps and take more time. You would 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.
Manali’s Expert Tips
- To make this recipe vegan, use vegan butter in place of ghee or you can even skip ghee. Rest of the recipe will remain the same.
- Make sure to use fine almond flour for this recipe. Do not use almond meal (which is coarse). Although, you will be able to make burfis with that too, it just won’t be smooth.
- Reduce the amount of sugar in this recipe to taste. You can use 1/3 cup of sugar in place of 1/2 cup for a less sweeter burfi.
Easy Badam Burfi (with Almond Flour)
- ½ cup + 1 tablespoon granulated white sugar 100 grams + 12.5 grams
- ¼ cup water 60 ml
- 1 & ¼ teaspoon rose water
- ¼ 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
- Place a heavy bottom pan on medium heat and add sugar, water, rose water and cardamom powder to it. Stir everything together and let the sugar dissolve and wait until the mixture comes to a boil.
- Once the mixture starts boiling, add the almond flour and set the heat to "low". Stir using a wire whisk so that there are no lumps. You can sift the almond flour before adding it to the pan if you like (I didn't do). Stir using a wire whisk so that
- Then add a teaspoon of ghee and mix. Keep stirring the mixture constantly on low heat. At the 5 minutes mark, the mixture will start leaving the sides of the pan. We need to cook the mixture until we can form a non-sticky ball from the dough.
- After stirring for around 9 minutes, the mixture will reach the stage where you can take a small portion of the dough and roll it into a non-sticky ball. This time may vary depending on the thickness of the pan and the intensity of the heat. 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, that is important. If you can make a non-sticky ball the dough is done (took me 9 minutes on lowest heat). If not, you need to cook for more time.
- Then transfer the 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
- Place another piece of parchment paper on top. And roll the dough between two sheets of parchment paper to around ⅛ inch thickness.
- Apply chandi ka vark (edible silver leaves) on top, if using. Then cut the burfi into pieces. I cut them in square shape but you can cut them in any shape you like..Garnish badam burfi with sliced almonds. Burfi would stay good in the refrigerator for a week to 10 days!
- Skip ghee or use vegan butter to make this burfi vegan.
- Make sure to cook the dough to the correct stage. If you are not able to make a non-sticky ball, then burfi won’t set. It will be soft. It took me 9 minutes to reach this stage but it can take more or less depending on the thickness of the pan being used and also the intensity of the heat.
Nutrition information is automatically calculated, so should only be used as an approximation.