Badam Burfi with Almond Flour

Badam Burfi is an easy last-minute Diwali sweet. You can whip this up in less than 20 minutes. Perfect for the busy folks! It’s fudgy soft with hints of saffron, cardamom and rose, that will have your taste buds tickling. It’s a perfect gift idea, if you’re into giving away homemade sweets that don’t involve slogging away hours in the kitchen.

Growing up, I had plenty of Kaju Katlis. It was my favorite sweet, particularly for its soft texture. Mom usually made the harder version of Badam burfi at home, and I always craved for it to have the fudgy texture of Kaju Katlis. Don’t get me wrong, but I love her version. I just preferred it softer.

I tried re-creating the soft Badam burfi several times, but it was always gritty. It also involved too much labor (soaking, peeling, and grinding the almonds).

One day, I stumbled across Almond flour at Costco, and I hit a jackpot!  

I could now re-create so many time-consuming dessert recipes in half the time! If that’s not amazing, I don’t know what is!

I love saffron and this is my take on Kesar Badam Burfi.

You can also try other Indian sweet recipes from my blog

Asoka Halwa recipe

Akkaravadisal

Jam Coconut Rolls

These Badam Burfis are

• Easy to make
• Fudgy and delicious
• Uses only two main ingredients
• Vegan
• Flavored with Saffron, with hints of rose and cardamom.

Ingredients for Badam Burfi:

Almond Flour:

This recipe calls for fine Almond flour. Don’t try grinding almonds at home. It will not work for this recipe.

Sugar:

I’ve used granulated white sugar. You could replace it with brown sugar or jaggery. I haven’t tried it and can’t vouch for the same taste and texture.

Saffron:

You’ll need good quality saffron. It’s what imparts the beautiful yellow hue to these Badam burfis and gives them a wonderful flavor.

Cardamom:

I always use freshly ground cardamom for maximum flavor. You can use store-bought powdered cardamom.

Rose essence:

Don’t overdo the rose essence. It will ruin the taste. If using Rose water, increase the quantity to ½ teaspoon.

Step-by-step Method

Sift Almond flour to break down any lumps.

In a pan add sugar, water, saffron, cardamom, and rose essence. Heat it till the syrup starts boiling.

Once it starts boiling, set the heat to low and add in the almond flour. Mix well to break down any lumps. You can use a whisk to make the process easier.

Keep stirring at regular intervals, all the while keeping the heat low.

It’ll turn into a sticky mass. Keep stirring.

You can add 2 teaspoons of ghee at this stage. Skip ghee to make it vegan. It won’t affect the final texture. Ghee is added just to give a nice flavor.

At around 7-minute mark, it’ll start leaving the sides of the pan. Start checking if you’re able to form a ball with the dough.

Take care not to burn your fingers. Wet your fingers in water, to make it bearable.

Keep stirring and check for the rolling ball stage from time to time.

Mine took approximately 12 minutes to reach the ball consistency.

Remove from heat and let it cool for a few minutes, or until the dough’s heat is bearable for you to handle.

Grease your fingers and knead the dough. If it gets too dry, add 1/4 teaspoon of water at a time to make it soft. I had to add ½ teaspoon of water.

Roll the dough in between two parchment papers to about 1/8 inch thickness. Decorate it with edible silver foil if you want to.

Cut Badam Burfi into diamond-shaped pieces and relish them!

How to store Badam Burfi?

They can be stored at room temperature for up to a week.

Can Badam Burfi be made with Almond meal or Almond paste?

For this recipe, finely ground Almond flour is essential. An Almond meal will result in a grittier burfi. As for the Almond paste, the process is entirely different.