Easiest Almond Burfi - Badam Burfi Recipe
Badam burfi, also called almond burfi or badam katli, is one of my favorite Indian sweets to make for Diwali. It has a nutty flavor, a soft melt-in-the-mouth texture, and just the right amount of sweetness.
This almond burfi recipe takes about 30 minutes of hands-on time and uses almond flour, milk powder, sugar, and a few simple ingredients. There is no need to blanch and grind the almonds yourself, and the recipe comes together easily. This is a wonderful homemade mithai to add to your Diwali sweets spread.Â
Looking for more mithai recipes with milk powder? Then try my coconut ladoos, homemade gulab jamun, coconut cardamom peda, and chocolate peda.
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Why You'll Love This Recipe
Soft and melt-in-your-mouth. Milk powder gives the almond barfi a tender texture.
Ready in 30 minutes. The badam burfi mixture comes together quickly, using almond flour instead of grinding almonds from scratch!
Just sweet enough. The almonds bring a rich, nutty flavor that balances the sweetness.
Easy to customize. Add a little rose water, top with chopped almonds, or keep it classic with silver leaf.
Made for festive sharing. Cut it into diamonds or squares and add it to your homemade Diwali mithai platter.
Recipe Ingredients
Almond flour: I use store-bought almond flour to save time. You can also blanch, peel, and dry whole almonds before grinding them into a fine powder. Don’t pulse for too long or the almonds will turn into butter. Sieve the almond powder to remove any bits.
Milk powder: This gives the almond burfi its soft, tender texture.
Sugar and water: They are cooked together to make a one-string consistency sugar syrup, which sweetens and binds the burfi.
Cardamom and saffron: Cardamom adds warmth while saffron gives a delicate flavor and color.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Almond Burfi
Recipe Video
Step-By-Step Instructions
Step 1: Sift together almond flour, milk powder, and cardamom powder.
Step 2: In a wide, heavy-bottomed pan, bring water and sugar, along with a hefty pinch of saffron strands, to a boil.
Step 3: On medium heat, let the mixture simmer till it reaches one-string consistency.Â
Step 4: Remove from the heat and stir in the dry ingredients. Stir until the mixture is thick and lump-free.
Step 5: Allow it to cool for a few minutes. Once the mixture is cool enough to handle, knead it into a smooth, pliable dough.
Step 6: Place it on a well-greased plate and pat to spread it evenly. You can also use parchment paper to smooth the dough.
Step 7: On the still-warm almond burfi dough, place chandi vark (silver leaf) and then let it set for 30 to 40 minutes. Cut and serve.
Top Tips
- Always sift your dry ingredients to remove any clumps or lumps.
- Use a weighing scale (not cups) to measure both sugar and water precisely.
- Don’t leave your sugar syrup unattended. It takes time to reach the right consistency, and then it happens all at once. If you overcook the syrup, your badam katli will be hard.
- Turn the heat off when testing the sugar syrup for the correct consistency. Otherwise, it may go to the next stage while you are testing.
- Switch off the heat before you combine the dry ingredients into the syrup. This is important because you don’t want to overcook them.
- Add the dry ingredients in small increments so the dough doesn't get lumpy.
- Grease your hands with ghee before kneading the dough. This will prevent the dough from sticking to your hands.
- You can roll out the dough between 2 sheets of parchment or butter paper. But I find it easier to transfer the almond burfi dough to a thali or plate, spread it, and then pat it evenly. For a smoother finish, place a piece of parchment paper on top and smooth the dough.
Recipe FAQs
How do I know when the sugar syrup has reached one-string consistency?
Boil the sugar and water for 3-4 minutes. Take a spoonful out and let it cool for a few seconds. Touch the syrup with your forefinger and thumb and slowly pull them apart. The syrup should form a thin, unbroken string between them. Be careful, as this mixture is extremely hot. See my kaju katli recipe video for the visuals.
What shape should I cut the almond burfi?
Traditionally, this burfi is cut in a diamond shape. But you can cut almond burfi into any shape you prefer.
I used a 9-inch pie dish, so my burfis were thicker, which is how we love them.
If you like thinner sweets, use a bigger dish, tray, or thali. And don’t worry if the badam burfis are not evenly cut. It’s the taste that matters!
How to store badam burfi?
Store the almond katli in an airtight container in the refrigerator. It keeps well for up to 2 weeks when refrigerated.
More Diwali Sweets
Recipe
Easiest Almond Burfi - Badam Burfi Recipe
Ingredients
- 3 cups Almond flour
- 1/2 cup Milk powder
- 1 tsp Cardamom powder
- 1 cup Granulated sugar
- 1/3 cup Water
- 1/4 tsp Saffron
Instructions
- In a large bowl, combine the almond flour, milk powder, and cardamom powder. Make sure there are no lumps in the mixture. You can also sift these together.
- Bring the sugar, saffron, and water to a boil in a kadai or wide pan. Cook for 3-4 minutes until the mixture reaches one-string consistency.
- One string consistency is when the sugar syrup forms a single thread between your thumb and forefinger.
- At this point, turn the heat off and add the dry ingredients. Mix well till a dough is formed.
- Let it cool for a few minutes. As soon as its cool enough for you to handle, knead briefly to get a smooth pliable dough.
- Transfer your dough to a greased plate or thali. I used a 9" pie dish.
- Pat the dough evenly onto the pie dish. You can also use a piece of parchment paper ontop of the dough to even it out properly.Alternatively, you can roll the dough out to desired thickness, between 2 sheets of parchment paper.
- Cover with silver leaf or vark if using.
- Let this set for 30 minutes or so. Cut into squares and enjoy!
Video
Notes
- Always sift your dry ingredients to remove any clumps or lumps.
- Use a weighing scale (not cups) to measure both sugar and water precisely.
- Don’t leave your sugar syrup unattended. It takes time to reach the right consistency, and then it happens all at once. If you overcook the syrup, your badam katli will be hard.
- Turn the heat off when testing the sugar syrup for the correct consistency. Otherwise, it may go to the next stage while you are testing.
- Switch off the heat before you combine the dry ingredients into the syrup. This is important because you don’t want to overcook them.
- Add the dry ingredients in small increments so the dough doesn't get lumpy.
- Grease your hands with ghee before kneading the dough. This will prevent the dough from sticking to your hands.
- You can roll out the dough between 2 sheets of parchment or butter paper. But I find it easier to transfer the almond burfi dough to a thali or plate, spread it, and then pat it evenly. For a smoother finish, place a piece of parchment paper on top and smooth the dough.
Delicious! Simple recipe, very easy to make. My family loved it! I did want to know, do I keep leftovers at room temp or in the fridge?
Natasha Author
So wonderful to hear that Aman! You can keep the burfi out for a day then refrigerate the leftovers. In cooler months, you can leave it out. 🙂
Hello. Can I use almond flour with skin
Natasha Author
Hi Pooja, yes you can. 🙂
Hi Natasha, I tried this recipe. It was super simple and equally delicious. Thank you! One question, though- do we not cook the almond flour after mixing in sugar syrup, or dry roast it before? I realized the almond flour is raw, and was wondering if it needs to be cooked.
Thanks,
Neha
Natasha Author
Hi Neha, thank you very much. So glad you enjoyed the burfi.The almond flour gets cooked in the hot sugar syrup. Also, almond flour is just blanched, dried, and ground up almonds, so its very different from the regular flours we use. Hope this helps. xx
Neha
Yes, it makes sense that almond flour does not have to be treated like say, besan or wheat flour. Thank you!
Natasha Author
Sure!
Any alternatives to milk powder?
Natasha Author
Hi Bhuvi, I haven't tried this recipe without milk powder. Maybe you could try just leaving it out altogether?