Easy Badam Burfi (with Almond Flour)

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

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

badam burfi placed in a black plate surrounded by lights and a plate of almonds in the background
Manali
Easy Badam Burfi (Almond Fudge) made with store bought Almond Flour! You need less than 20 minutes to make this sweet!
4.97 from 28 votes
Prep Time 5 mins
Cook Time 12 mins
Course Dessert
Cuisine Indian
Servings 20 burfi
Calories 60 kcal

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
 

  • Before you start, you may sift the almond flour. I didn't do it.
  • 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.
  • 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.
  • Add a 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.
  • 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!

Notes

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

Nutrition

Calories: 60kcalCarbohydrates: 8gProtein: 1gFat: 3gSaturated Fat: 1gCholesterol: 1mgSodium: 1mgFiber: 1gSugar: 7gCalcium: 12mgIron: 0.2mg
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

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

  1. Hi Manali, awesome recipe. Can i try it with almond meal instead? I’ve a big packet of it sitting idle and would like to use it.

    Thanks Anitha

  2. Hi Manali

    I tried your besan barfi and it was delicious. Though I have almond flour, I also have a lot of good almonds that I want to use. I soak, peel and pulse them or make a paste? After this step, do I add it to the sugar mixture and follow the rest of the steps as in this recipe? How would I take away the raw taste and smell of ground almond mixture and does the syrup have to be an one/two string consistency since I am using fresh almonds?

    Thanks

    1. You mean you want to make badam burfi from scratch? yes make a paste and then saute in ghee until raw smell goes, make 1 string consistency of sryup

  3. 5 stars
    Tried this out today. It turned out so good! I literally made it while my husband was putting our toddler to bed. It was that quick. The fact that I did not have to bother about making “the perfect sugar syrup” was an added plus. This recipe is a keeper! Thank you and Happy Diwali!

  4. Hello ,
    It looks like a great recipe and would like to try it out but I dont understand what you mean by this –
    1/2 cup + 1 tablespoon granulated white sugar 100 grams + 12.5 grams
    it says 1/2 cup + sugar- so what is 1/2 cup ??? little confused. Please clarify before i try out the recipe. 1/2 cup of what ??? Also 12.5 gms of what ?
    Thank you

    1. I am not sure what is so confusing? It is a total of 112.5 grams of granulated white sugar. I have written it in this way by breaking down it into 1/2 cup (100 grams) + 1 tablespoon (12.5 grams) so that it’s easier to measure.

  5. 4 stars
    It tasted delicious, but it came out pretty soft and sloppy looking. Did I do something wrong? Should I have cooked it for longer?

  6. 5 stars
    So delish! Came out great the first time I tried it. The last few attempts have been sticky and don’t have the dry/crunchy texture. I followed recipe to the dot. Any suggestions on what may be happening here?

    1. Hi Bhavna, hmm I really can’t say. This recipe has been tested, re-tested and re-tested so many times so I know it works 100% and I have included all I wanted to say in the post. If it came out great first time, it should come out great every time. Try cooking for longer time, that’s all I can say. Also, I shot a video for this recipe which I will be posting on Sunday so you can check that too (please check on Instagram or my youtube channel).

  7. My husband loves this dish and it all goes into his stomach when I make it. I do take a small bite out of one piece for a token! Thanks for an awesome recipe.

  8. 5 stars
    The recipe was spot on I doubled quantity and it turned out real nice …topped it with toasted sesame ..I used ground Toasted Almonds FYI

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating