Almond Jaggery Burfi
Updated: July 14, 2022, By Swasthi
This Almond Jaggery Burfi is unbelievably easy to make, tastes great and is healthier than the sugar-laden sweets. At home we love this Badam Burfi and it is on a repeat all-round the year. The recipe shared in this post uses whole almonds and jaggery in place of sugar. It is gluten-free and vegan, meaning it won’t need milk or ghee, if you use oil for greasing.
In the past, making badam burfi was a difficult task because store bought almond flour wasn’t easily available and even if it was, a lot of times it would smell rancid. Making almond flour at home takes time so I would use whole almonds for this recipe. Times have changed and now almond flour is easily available everywhere. So if you are able to source it, you may substitute the whole almonds with fine almond flour. Even unblanched almond flour works.
This recipe starts with grinding the whole almonds to a fine powder. We make a jaggery syrup and cook it until it reaches a soft ball consistency. We stir in the powdered almonds and turn off the heat. The excess moisture in the jaggery syrup will be absorbed by the ground almonds. It will be of a thick pouring consistency and takes about 5 to 6 hours to set at room temperature.
However if you live in a hot country or it is summer time, set it in the refrigerator. Later cut it to squares or diamonds. But if the burfi mixture failed to set, it means the jaggery was undercooked. You can salvage that by recooking it for a little longer until thick. I highly recommend storing this in the refrigerator after cutting and handle with moisture-free hands for a good shelf life.
You can check these Barfi recipes
Mysore pak
7 Cups burfi
Coconut burfi
Dates halwa burfi
Photo Guide
How to make Almond Jaggery Burfi
Preparation
1. Grease a tray, plate or a square pan. I had a brownie pan ready to bake some brownies. Since that did not happen I used it up for this burfi. Add almonds and cardamoms to a mixer jar. If you have cardamom powder, you can add it to the almond powder directly.
2. Run the grinder in intervals of 30 to 40 seconds, to make a powder. Do not run it for long since badam will begin to release the oils. Set this aside.
Make Jaggery Syrup
3. To a heavy bottom pan, add jaggery and water. Heat until it dissolves, strain through a filter to remove impurities/sand/dust.
4. Rinse your pan and add back the jaggery syrup to it. Boil the jaggery syrup till it reaches a soft ball consistency.
5. Take half a tsp of syrup and drop it in a bowl of water. You should be able to make a soft ball out of the syrup. If the syrup has not reached the consistency it will begin to melt off immediately. So when you drop the syrup, it should not melt but remain as it is for at least a min as you see in the picture. Repeat the test to make sure.
Make Almond Jaggery Burfi
6. Add the powder and switch off the heat.
7. Stir well for one minute, the almond meal has to blend well with the syrup. Break up the lumps of flour if you find any. You can see the mixture begins to leave the sides though it is not cooked.
8. Pour it immediately to a greased plate/pan. Sprinkle the sesame seeds if you want. Grease your palms and tuck them into the mix.
9. Leave it undisturbed for at least 5 to 6 hours at room temperature or in the refrigerator. Cut to squares.
Store almond burfi in an airtight container and refrigerate. I am not sure if this stays good for many days at room temperature.
Related Recipes
Recipe Card
Almond Jaggery Burfi Sweet
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 ½ cups almonds / badam (or 2 cups fine almond flour)
- 1 ¼ cups jaggery grated or powdered or coconut palm sugar (measure loosely, do not pack tightly)
- ¼ cup water (60 ml or 4 tbsps.)
- ⅛ teaspoon green cardamom powder / elaichi or 4 cardamoms
- 1 teaspoon almond oil or ghee for greasing the pan or use a parchment paper
- 1 teaspoon sesame seeds or chopped pistachios (for garnish)
Instructions
- Grease a tray, square pan or plate. I use a 8 inch brownie pan.
- Add almonds and cardamoms to a mixer jar. Grind them to a powder. Do not overgrind to the extent they begin to release oils.
Make Jaggery Syrup
- Dissolve jaggery with water in a pan and strain the liquid to remove any impurities. Rinse the pan and return the syrup back to the pan.
- Boil the jaggery syrup till it reaches soft ball consistency.
- To test add ½ tsp of the syrup to a bowl of water, You should be able to make a soft ball.
How to Make Almond Jaggery Burfi
- Add the ground almond powder and switch off the heat. Stir well until the almond meal blends well. Pour it to the greased tray and sprinkle sesame seeds or chopped nuts.
- Leave it undisturbed for 5 to 6 hours and cut it to squares. If it does not set, it means the jaggery syrup wasn’t cooked well. You can return the entire almond jaggery mixture to the pan and cook for a little longer. When it is done you will be able to make a non-sticky ball.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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Comments
Hi swasthi,
Am planning to make this. Just wanted to ask if I can use walnut and cashew along with almond. All ½cup each instead of 1½ cup almonds. I have tried that with sugar and it tastes great but will it be a problem with jaggery if I used mixed nuts?
Hi Seema,
Walnuts release oil too quickly so be careful while you powder them. In any case if you find it too greasy after grinding don’t use because the burfi won’t set. Hope this helps.
Hi swasthi, I made this today for Rakhi. It turned out so well. First time making panakam. I was able to get the soft ball consistency thanks to your clear instructions. Much love and happy Rakhi to you.
Pratyusha
Hi Pratyusha
Happy to know it turned out good. Thank you!
How about using store bought almond flour instead of grinding almonds? I have lot of almond flour left in my pantry
Hi Sathya
Yes you can use 2 cups flour for this recipe
Hi Swasthi, I just loved your all recipes.. Your awesome..
I tried badam burfy two times.. That time it came good. Today I tried, but Jaggery syrup lo baaga kalavaledu, podi podi ga ayyindi.. What should I do now.. Please help me.
Thank you in advance.
Hi Geetha,
Thank you.I think the jaggery syrup got overcooked so may be it became too thick. There is only one way to fix it. Add it to a grinder and pulse it a few times. The mixture will become soft and may bind. Make ladoos or just press down in a tray it may set. But don’t grind it too long.
If you have used store bought jaggery powder, then the quantity should be increased. The quantity I mentioned above is for the ball or block jaggery. Hope this helps
Thankyou for this recipe. It is very quick and easy. I followed your instructions to the dot so it turned out exactly as described. Thanks again.
Hi Swathi . Tried this receip .I poured the mixture directly into greased plate without kneading. Then got a sticky pieces . should I knead well then set aside . please reply and tell me.will correct next time
Hi Ramya,
Don’t knead the mixture. Just pour the hot mixture to the pan. Please take a look at my step wise pictures. I guess you went wrong with the consistency of jaggery syrup. It has to reach a soft ball consistency. After adding the syrup to the water, it will not melt and you should be able to remove the jaggery from the water and form a soft balls. This is the right consistency. I have a picture of the consistency showing on another post. You can check it here – sesame ladoos. Look for step 7 with picture. I am not sure if you can cook the mixture now. I may be able to help you better if you can mail me the picture.
Hi swasthi,
I have tried few of your receipes and all have turned out to be tasty, I haven’t got disappointed with any of your receipes.
I just tried the almond burfi, offcourse it dis not turn out as per the instructions but I had to knead it and then cut it into cubes but the taste was really very very tasty and it’s a super easy receipe with minimum time required.
Hi Jacklyn
Thanks for trying the recipes. I am sorry for the delay! There are different kinds of jaggery in the market with varying levels of moisture. Some kinds have a lot of moisture in them & will not come to right consistency after cooling down. So the burfi will not set. I am afraid cooking for longer may ruin the whole thing. Glad it still worked well.
Hi,
Me and my family love your recipes. This time I wanted to make some sweet without using white sugar and that’s healthy too when I found this recipe. Is the palm candy you mentioned here panakarkandu or karpatti?
Hi Seema,
Thank you so much! I used coconut jaggery. It is different from both what you have mentioned. But I have made the recipe many times with regular jaggery & works very well. Sometimes Karpatti doesn’t give that dry cut burfi as it has more moisture. Hope you enjoy the burfi!
Thank you for posting thid
Hi swasthi want to try peanut chikki same like which we will get in shops, tried 2 times ( baaga muduru paakam pattaanu) but not getting properly. I grease the plate with ghee but unable to remove da chikki. Please help me
Hi Lakshmi,
I have made peanut chikki so many times. Most times it was a failure and only a few times it came out good. That’s why I haven’t posted the recipe yet on the blog. Finally I understood it doesn’t work with some kinds of jaggery. Even with muduru paakam sometimes chikki turns sticky and stringy after it cools down or it doesn’t come out of the plate. I feel the jaggery that’s sold in Singapore is not suitable. Becoz in India I get it correctly. Hope this helps
Oh ok thank u swasthi
Could we use cashew meal instead of almost. If yes, any precautions to be taken during substitution with cashews. Thanks.
Hi Laxmi,
I am not sure But i guess it works. If the burfi doesn’t set then add the mixture back and cook for a while.
Your recipes r too good. I always prefer your recipe whenever i want to make somethig new for my kids n husband. Thank you so much ….this one came out so well.
Welcome Shamla
So glad to know you like the recipes.
thanks for the feedback
Thank you so much for this recipe 🙂 turned perfect n my one year old loved it 🙂
welcome olivia
your receipes are good
Thank you
Yum! N Healthy! Bookmarked:)
hi thanks for tasty dishes,pls let me know where i can buy cocounut palm sugar in hyderabad, wht is its name in telugu?
Hello Indu,
Thanks for the visit. There is no telugu name for coconut palm sugar but is similar to the thati bellam, but the coconut palm sugar is made from coconut trees and thati bellam is from thadi chetulu (palm trees) both are high in nutrition. As of now coconut palm sugar is not available in the open markets in India. But you can order online. Regarding these almond burfi, you can make them with thati bellam and jaggery too. Thati bellam is available in eluchuri pharmacy, it is also available in many ayurvedic store. Hope this helps
🙂
Perfectly done and neatly cut too!
Burfi looks awesome…Love it
looks awesome and healthy too…
Almond Burfi turned out perfect, healthy as well.
looks super yum! love it