About Badam Burfi
Badam Burfi is a traditional Indian fudge made with almonds, sugar, ghee and cardamom powder. There are a few different ways to make almond barfi. Traditionally it was made by soaking, peeling, blending and then adding it to reduced milk. Cooked further to get a thick consistency that would set to burfi upon cooling. This almond burfi is vegan as there is no milk or ghee used in the recipe. Making this is quite easy and can also be tried by beginners since the recipe does not require any sugar syrup or string consistency. If you have the ready almond meal, you can also use that in the recipe. More details in the recipe card below. More badam or almond recipes on the blogBadam milkEasy badam ladooBadam payasambadam halwa recipe More similar recipes, Jalebi recipe Gulab jamun RasgullaKaju katliAnjeer barfi
Preparation to make badam burfi
Skip this section if you have store bought almond flour. If using store bought flour use super fine blanched almond flour. In this case scroll down directly to make the almond burfi.
- Add ¾ cup almonds to 2 cups of hot boiling water. Off the stove and rest them for a minute or 2.
- Drain off the water and rinse under running water in a colander.
- Spread them on a clean absorbent cloth.
- Skin becomes loose. Just remove them, they come off easily.
- Air dry them until completely dry. Do not powder moist almonds as the almond powder will be too coarse. Optionally you can add them to a wide pan and roast them lightly till they look dry and moist free. Do not discolor the almonds.
- Cool them and powder them in a blender. Keep this aside
- Do not aim to get fine powder. A slightly coarse powder (like we make for kaju katli) will do. Do not over blend otherwise the nuts will release oil.
How to Make Badam Burfi
- Add ½ cup sugar (+ 2 tbsps optional) sugar and ¼ cup Water to a nonstick pan. Dissolve the sugar completely on a low flame. I also added ¼ teaspoon cardamom powder here.
- Make sure the sugar has dissolved completely. Bring it to a rapid boil.
- Immediately add the almond powder. Take off from the stove, set aside and mix well to break lumps.
- Put it back on the stove. Begin to cook stirring continuously on a medium flame.
- Very soon the mixture will thicken and begin to leave the sides. Add cardamom powder at this stage if you have not added to the water earlier.
- Then add 1 teaspoon ghee or oil and mix well. Cook until the mixture begins to leave the sides & turns very thick. I did not add any fats but just cooked a bit further to ensure the mixture is thick.
Test the mixture
When the mixture leaves the sides of the pan, remove the pan from the stove and keep aside. Take about 1/4 tsp of this mixture and cool a bit. Grease your fingers and roll it to a ball. You should be able to form a ball. This is the right consistency. The ball must be non-sticky and dry. 14. Pour this to a greased plate or foil or butter paper. Cool down a bit until you can handle it. Do not cool completely as the mixture will harden and cannot be shaped. 15. Grease your fingers and knead it well until you get a smooth dough. 16. Cover the dough with a parchment paper and and roll it using a rolling pin to desired thickness. I did mine to 1/4 inch. 17. Sprinkle some sliced pistachios or other nuts and cover with the parchment. Roll it again gently. Cut to desired shape. Since I doubled the recipe I got 15 badam burfi pieces. With the above recipe you will get 8 pieces. Cool badam burfi completely and store them in a air tight jar. I have made these the same way I make the Kaju katli. The only difference is the almonds need to be blanched and then almond meal has to be prepared. You can take a look at the video to get an idea of the recipe.
Pro Tips
Toasting almonds: Blanched almonds have some moisture in them. So I have toasted them lightly just to dry them up. You may also air dry or sun dry them. Trying to blend moist almonds most times makes the almond meal very coarse. So dry them well and then blend them. Making almond flour or meal: The key to a good almond burfi is not to over blend the almonds. Almond meal can be slightly coarse and is just fine to use the coarse one here. Do not over blend the almonds to the extent they begin to release oils. Sugar syrup: We don’t need a string consistency for this recipe. You can just add the almond meal once the sugar dissolves completely in the water. Water: Adding too much water to make the syrup will increase the cook time and may also affect the color of the badam burfi. So just use as mentioned in the recipe. Color: I do not use any kind of food coloring in our foods. So I have not added anything here. But you may add some organic color if you prefer. Flavor: We love the cardamom flavor so I have used only that. However you may also use few drops of rose or kewra water for fragrance.
Substitutes
Almonds: You can also use store bought blanched or silvered almonds or even almond flour or meal for this. On occasions I have also made this burfi with Bob’s Red mill blanched almond flour and has worked out very well. Related Recipes
