Easiest Almond Burfi - Badam Burfi Recipe

Badam burfi squares on a platter with marigold flowers and diyas around.

5 from 2 votes

Easiest Almond Burfi - Badam Burfi Recipe

Soft, nutty almond burfi (badam burfi) made with almond flour, milk powder, sugar, cardamom, and saffron. These come together in 30 minutes and are an easy sweet for your Diwali mithai platter.

Prep Time10

Cook Time20

Setting Time30

Total Time1

Course: Dessert

Cuisine: Indian

Servings: pieces

Calories: 126kcal

Author: Natasha Minocha

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

US Customary - Metric

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.

Nutrition