Easy Badam Burfi Recipe (with Almond Flour)
Sep 19, 2023
This easy Badam Burfi (Almond Fudge) is made with store bought Almond Flour and makes the perfect festive treat! You need less than 20 minutes to make this sweet.
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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!
Ingredients
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.
Storage
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)
Ingredients
- 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
Instructions
- 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!
Video
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I followed the recipe to the T and what a wonderful treat! Easy to make and excellent instructions and tips. Highly recommended and delicious to boot! Thank you posting this recipe, it’s such a treat, and joy to make thanks to its fantastic instructions!
glad to hear!
THIS IS SUCH A GOOD RECIPIE!!! %100 TRY THIS!! I am 14 and his is my first time making Indian sweets and I wanted to try something new since almonds are the only nut, I’m not allergic to. Such an easy and tasty recipe!!
Thanks for trying Anika!
We loved it – quick and easy! We tested a first batch and then lowered the sugar considerably. The next batches were made with half the amount of sugar and were delicious!
Easy n simple – a blessing on Diwali for someone sitting in Scotland. Thanks Manali !
Happy Diwali!
Too sweet – will adjust the sugar for myself next time.
it’s perfect for me (as well as for hundreds of others who have made this over the years) but sweetness is such a personal thing so yeah you do you. Thanks for trying, happy Diwali!
What if the ghee feels too much and the dough is very crumbly. How can I fix it?
Hi Vishakha, the recipe only has 1 teaspoon ghee, not sure how it can feel too much? dough is getting crumbly means you either overcooked it or didn’t act quickly after removing from pan and it had cooled down by the time you started rolling it. It’s difficult to fix now, maybe try sprinkling some milk or water and knead it, though I am not sure if that will fix it at this point since the dough might already be cold now.
Loved it! Very easy to make and very tasty.
glad to know!
Any idea how long it stays good in freezer?
I haven’t tried freezing but should be good for a month!
Can I use stevia in the chashni? Or can I use low calorie maple syrup? I’m trying to avoid sugar. TIA!
not tested so don’t know how these will work in the recipe, sorry
The badam burfi turned out awesome!!! Thanks for the recipe!!!
Hi can you please suggest good almond flour brand.
I usually buy it from Costco
Awesome recipe and so easy !
Just made it. It was super easy and came out perfect.
Sugar 1/2 cup is 100 gms and almond flour 1 cup is also marked 100 gms. Is there a difference?
hmm weight and volume are different. Weight is determined by the heaviness, or mass, of the particular item, and is measured with the use of a scale. Volume is the amount of space that an item you are measuring takes up. 1 cup of flour, 1 cup of water and 1 cup of sugar will not be the same by weight. Makes sense?
Thank you for this recipe Manali! Badam burfi came out and tasted delicious. 😋
Great recipe. Came out very well. Loved the perfect bite! Thank you for this post.
My question is regarding the time for slow cooking! Is it 5 minutes plus 9 more minutes or 9 minutes all together??
total time is 9 minutes, see video for more details: https://www.youtube.com/watch?v=qOm_KE4eC2k
Hi Manali,
This came out amazing. I made it for Diwali and it was so easy and so tasty! Also, How long does this stay okay in the fridge after making?
never lasts very long but I would say should be good for a week!
Thank you Manali for sharing the recipe ?Badam barfi came out really good!!!
Is there a substitute for sugar – honey or maple syrup?
sorry haven’t tested so can’t say how either of these will work
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
you can, it just won’t be as smooth but should work!
Awesome recipe! It came out very yummy ? was perfect for Diwali celebration. My family loved it ? thanq!
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
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
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!
Welcome! Happy Diwali!
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
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.
It tasted delicious, but it came out pretty soft and sloppy looking. Did I do something wrong? Should I have cooked it for longer?
Yes you did not cook it until the right stage.
Followed exactly . Came out very good! Thanks for sharing! ??
awesome!
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?
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).
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.
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
glad to know Tania!
It came out well at first attempt..Thank you so much..
In a pinch, what can I substitute in place of ghee?
Butter, coconut oil
Say, why not almond oil?
if you want to please do, I don’t want to add almond oil to my burfi, don’t like the flavor
I made this with Splenda sugar and no rose water for an impromptu post-dinner dessert. Turned out just fine! Thanks for the quick recipe! Wife was pleasantly surprised. We wanted to put the leftovers in the fridge for the next day, but we didn’t have any leftovers. 🙁 Will double the recipe next time.
glad to hear
Can i double the ingredients for this recipe?
should be fine
? Thank u for a easy and great recipe, turned out perfect ??
great!
Thank you for the recipe. Tried it today for the first time and it came out really well. My kids enjoyed it a lot.
My mil is an expert in making this type of sweets. So it was always daunting for me to try as it might not measure up to taste. But I tried your recipe ( first Kathli ) and it turned out delicious. My husband loved it and said it is close to what his mom makes. I he is under the impression that I spent a lot of time to do this. Not going to correct him in saying it took only 10 minutes…really thanks for the recipe
welcome! glad you loved it!
Thanks for the wonderful and simple recipe.
I tried this recipe and made tasty badam burfi
Hi Manali
I hope you are safe and well.
thanks to you i made this! I cant eat chocolate etc and this was perfect. Thankyou! Cheered me up.
welcome Gurpreet! glad it cheered you up, stay safe!
So – I tried this morning but failed. I used the wrong flour – I guess I should have used bleached almond flour. Too bad I can’t add any pics here, because it’s definitely Burfi, not so sure about the Badam. I am not giving up though, I’ll try it again. Today was just the test run for an office potluck.
hope it worked the second time 🙂
Great recipes! I have made several of them and they turned out quite nice. Thank you!!
welcome!
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
Simple yet great recipe. I made this sweet for Diwali following your instructions, it was a big hit in my house. Thank you.
welcome! Happy Diwali 🙂
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.
good to know! Happy Diwali 🙂
Can I substitute rose water with something else or totally omit it from the recipe?
kewra water would also be nice else skip, it’s fine!
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
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
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!
Welcome! Happy Diwali ?
Love the recipe 🙂
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.
I am so glad to know! 🙂
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