Classic Badam Burfi (Badam Katli) made with whole almonds or blanched almond Flour! Badam Burfi or almond fudge is a popular and delicious Indian sweet dish made with almonds, sugar, and flavorings like cardamom, saffron, and rose.
If made from scratch, it only needs 35 minutes of your effective time. And if you are using store-bought almond flour or almond meal, it is ready in under 20 minutes.
These Halwai style Badam Katlis are very delicious and taste similar to the ones you get at the mithai shops.
About Badam Burfi
This Badam Burfi or Badam Katli is easy to make fudge which sets in minutes. The delicate, rich, aromatic flavors, and melt-in-mouth tender texture of this almond burfi are just mind-blowing. These gorgeous badam burfis are infused with aromatic cardamom flavour, delicate floral saffron, and rose fragrance. Plus, they have the perfect texture and taste.
Almond burfis make an ideal treat for festivals or any special occasions. Not only do they make wonderful gifts during the festive season, but they are also a perfect dessert to serve your guests at dinner parties or other celebrations. Due to its long shelf life, this badam katli can be made in advance, which makes it a crowd-pleaser.
There are 3 ways you can make this burfi. The first way requires making almond flour from scratch, the second way uses readymade almond flour, and the third way uses almond paste. You can opt for any of the options — there will be no compromise in taste.
I like to make badam katlis with homemade almond flour as they come out delightful each time. Making your own almond flour requires a little extra effort such as soaking, peeling, air or pan drying, and blending almonds. All these tiny efforts are worthwhile when the end result is your homemade almond meal. But if you have the ready-made almond meal or almond flour, then you can easily use that in this recipe. For more details, you can check out the instructions in the recipe card on this page.
This recipe doesn’t require any string consistency of sugar syrup, so it can even be made by beginners. So even if you haven’t made any Indian sweet before, you can still make this.
This Badam Burfi
✓ is super delicious and flavourful
✓ is a quick and easy dessert
✓ is vegetarian, and gluten-free
✓ can also be made vegan
✓ is perfect for the festive season or parties
✓ needs only 3 main ingredients
✓ is flavored with rose water and cardamom
✓ ready in under 35 minutes when made from scratch
✓ has a tender and melt-in-mouth nutty texture
✓ is suitable for gifting
What is Badam Burfi or Badam Katli?
Badam burfi is a traditional Indian dessert (mithai) made with almonds, sugar, and some flavorings. This dessert can be eaten throughout the year, but it is more popular on occasions like weddings, festivals, or other celebrations.
This dessert is also known as Badam Katli or Almond Burfi. In this recipe Badam = Almond, Burfi, or Katli = Fudge. So this is a literal translation of almond fudge.
I love using Badam in my dishes, if you also love almonds in your recipes, then you should check out these almond recipes: No Bake Almond Flower Cookies, Almond Rose Rabri, Almond Peas Curry, Almond Flour Cookies, Badam Burfi, 3 Ingredient Almond Flour Cookies, Almond Flour Crackers, chocolate coated badam roll, peanut katli, and Badam Ladoo.
Badam Katli is made with the following ingredients:
Whole almonds (badam) or almond Flour: For this recipe, I have made almond flour from scratch, but you can also use store-bought almond flour for meals.
Sugar: I added 2 cups + 2 tablespoons of granulated white sugar for 1 cup almond flour. Feel free to adjust the amount of sugar.
Milk/cream: Adding milk or cream is completely optional here. I like to add some full cream milk to this recipe to get a smoother and richer taste and softer texture. You can also use almond milk or cream if you are making vegan burfis.
Water: In this recipe, you will need boiling water for soaking almonds and plain water for cooking sugar.
Flavoring: Adding additional flavoring to this badam katli recipe is optional. I like almonds when they are merged with Indian sweets flavors like saffron, cardamom, and rose water. So I added all those three flavors here to enhance the overall taste of this burfi.
Edible silver leaves (optional): This is only used for decoration. So you can also use edible golden leaves or dust.
How to make Badam Burfi
Making almond burfi is very simple and easy. All you need to do is some blanching, peeling, blending, mixing, and cutting. This is how you can make it from scratch:
Blanching: Blanch, peel, and dry whole almonds.
Processing: Pulse the blanched almonds in a blender to make almond powder or almond meal.
Sifting: Pass the almond flour through the sieve, and dissolve sugar with water, saffron, and cardamom.
Cook almond flour and mix everything together.
Add milk/cream, rose water, and cook till it leaves the sides of the pan.
Drizzle with some ghee and mix. Check the almond burfi doneness test by dropping some mixture onto a greased plate. Roll it onto the plate, if it makes a smooth and non-sticky ball, it is ready.
Grease a parchment paper with some ghee and mix it with a greased spatula first. When it is warm enough to touch, knead it with greased palms until you get a smooth dough.
Flatten it with palms, and then place parchment paper on top. Roll into desired thickness and remove the top paper.
Decorate with silver leaf and cut into diamonds or into your own desired shapes. Let the almond burfi cool completely before serving.
For a fully written detailed recipe, follow my detailed step-by-step photo instructions and video recipe shared on this page.
The Almond Burfi recipe uses almond flour, but this can be made with other nuts such as pistachios (pista), cashews (kaju), walnuts (akhrot), or even roasted peanuts (bhuni moongfali).
To make almond powder, instead of whole almonds you can use blanched, slivered, blanched sliced almonds or blanched almond flour.
Tips and tricks to a make best Badam Burfi
Adding ghee in different stages: This step makes sure that you get the smooth and soft badam burfi even if you store it in the refrigerator. First I added it to the pan while cooking and then I mixed it with a greased spatula and greased hands, and then rolled it on a greased parchment paper.
Sifting: Sifting homemade almond meal makes it really nice smooth. This way you don’t get big chunks or lumps. But this step is completely optional.
When mixing almond with sugar mixture, make sure to break all the lumps if there are any.
Non-Stick Skillet: Always use a non-stick pan when making almond burfi. This step ensures that the mixture doesn’t stick to the pan.
After adding almond flour, cook the mixture on medium heat and stir continuously to prevent it from burning and sticking to the pan.
Dissolve the sugar: Your badam katli mixture will turn hard and grainy if you don’t let the sugar dissolve properly. So make sure that you dissolve the sugar completely and let the syrup come to a rapid boil before adding the almond flour.
When the mixture starts leaving the pan, turn the heat to the lowest and then do the doneness test. This way it would slow down the cooking process and the mixture wouldn’t get thicker fast.
Once you pour the dough onto the parchment paper, keep mixing it with the greased spatula. Doing this step keeps the mixture smooth and manageable.
It is crucial to roll the dough while it’s warm, this makes rolling smoother and easier.
Roll between 2 parchment papers: Rolling burfi between 2 greased parchment papers makes the rolling simple. And also it makes burfi removal easier.
Shape: To cut burfis, you can use a pizza cutter, or use a sharp greased knife. this would give you smooth crack-free edges.
Storage: Let the burfi air dry completely before storing. To store, place the parchment paper in an air-tight container and then arrange them in a single layer. For the next layer, top the first layer with parchment paper and then place more burfis on it and cover them again with parchment paper before closing with the lid. This way, the burfis would remain soft without drying.
Toast or air-dry: Blanched almonds have some moisture in them. So after pat drying, either you can air-dry them until they are completely dry, or toast them on low heat until almonds are crisp again.
Make sure to remove the moisture completely from the blanched almonds before making the powder. If you pulse the moist almonds, they would make a coarse powder or turn into a paste.
Flavorings: Adding any flavoring to this badam burfi is optional. I have used cardamom, saffron and rose flavours. You can also use kewra water.
How to make Badam Burfi Vegan?
This badam burfi recipe uses ghee and dairy milk, so it is not entirely vegan. To make it vegan, you need to swap ghee with margarine or vegan butter, and milk with almond milk or cream.
How long can you store Badam Burfi?
You can store these burfis in a parchment paper-lined container. This badam katli stays fresh at room temperature for up to 10 days in the refrigerator, and up to 1 month at room temperature.
Is Badam Burfi gluten free?
Badam Burfi is absolutely gluten-free.
Badam Burfi Recipe (Step-by-step photo instructions)
- Add 3/4 cup almonds to a mixing bowl. Pour hot boiling water into the bowl and set it aside for 1 hour.
- After 1 hour, peel the skin from almonds and rinse them. After that, spread them on a kitchen towel, and wipe them off to remove the excess moisture. Also, blot them with kitchen tissue, this step will remove all the remaining moisture from the surface.
- Now you can either air dry them until they are completely dried again or toast them in a pan over low heat until all the moisture from the almonds is gone. Once the moisture is removed from the almonds, turn off the heat and let them cool completely before making the powder.
Making Almond Powder
- To make powder, transfer blanched almonds to a blender jar and pulse until a get a fine and smooth powder. Blend for 10 seconds, then stop and shake off the blender to lose the clumps. Blend for 10-15 seconds, and you will have the perfect almond powder. Do not over-process or else the almonds would start releasing the oil.
- Sift: Pass the powder through the sieve. Pulse all the big chunks again for 10 seconds and sieve. This step is optional. The sifting step ensures that you get the finest powder and a very smooth texture of burfi. Almond powder is ready, set it aside.
Making Badam Burfi
- Heat a thick-bottomed non-stick pan over medium heat. Add sugar and water to it, and stir well.
- Add saffron strands, and let the sugar dissolve completely.
- Add cardamom powder and mix everything well to combine. Then let it come to a rapid boil.
- Turn the heat to medium-low, and add almond powder. Stir well to combine. Keep stirring frequently to avoid the mixture sticking to the pan.
- After 1 minute, add rose water and mix again.
- When the mixture is sizzling, add milk and cook for 3-4 minutes or until it starts leaving the pan.
- Once it starts leaving the sides of the pan, add 1 tablespoons ghee to it and mix again. To check the doneness, place a tiny drop of mixture onto a greased plate and roll it between the index finger and thumb. If you get a non-sticky smooth ball, then the mixture is ready to set.
- On a work surface, place a baking/parchment paper and grease it with ghee. Immediately pour the mixture on the prepared paper. Also, pour a few drops of ghee and press, and mix it with a spatula until it is warm enough to the touch. Then gently mix it with the hands until it is smooth.
- Once it forms a warm smooth dough, press it slightly with the palms and then cover it with another parchment paper. Using a rolling pin, roll it into desired thickness. Remove the top parchment paper and decorate the rolled sheet with the edible silver leaf (vark).
- Using a knife or a pizza cutter, cut the badam burfi into diamond or square shapes.
- Let it cool completely to set. Once cooled, serve badam burfi as an after-meal dessert. Or store them in a parchment paper-lined air-tight container at room temperature for up to 10 days.