Almond Jaggery Burfi
This Almond Jaggery Burfi is unbelievably easy to make, tastes great and is healthier than the one made using sugar. Earlier I had posted a super quick almond burfi recipe which does not need milk or ghee. Today’s recipe is the same except the sweetener and the syrup consistency are different.
Coconut Palm sugar or jaggery syrup has to be boiled till it reaches a soft ball consistency (not a string consistency), then the powdered almonds are added and mixed well. The mixture is not cooked further else it would become powdery and may not set to a burfi.
I have not roasted the almonds, I just powdered refrigerated almonds in the mixer and used. If coconut palm sugar is not available, you can use jaggery that doesn’t taste salty. Some jaggery taste salty, don’t know the reason, but such jaggery gives a salty taste to the burfi.
Note: Use a heavy bottom or a nonstick pan.
You can check these Barfi recipes
7 Cups burfi
How to Make Almond Jaggery Burfi
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.
2. Add almonds and cardamoms to a mixer jar. If you have cardamom powder, you can add it to the almond powder or meal directly.
3. Run the mixie or blender to make a powder. Do not run the mixie for long time since badam will begin to release the oils. Set this aside.
Make Jaggery Syrup
4. In another heavy bottom pan, dissolve jaggery with water. Filter and remove impurities if using jaggery. Place a small bowl with water filled near the pan.
5. Boil the jaggery syrup till it reaches a soft ball consistency.
6. Take half a tsp of syrup and drop it in the bowl of water. You must be able to make a soft ball out of the syrup. If using palm sugar, you cannot easily make a ball. If the syrup has not reached the consistency it will begin to melt off immediately. So when you drop the syrup, it must not melt but must 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
7. When you see that the sugar syrup does not melt but is stable for at least a min, then add the powder. Switch off the heat.
8. Stir well for one minute, the almond meal has to blend well with the syrup. Break up the lumps of meal if you find any. you can see the mixture begins to leave the sides though the mix is not cooked.
9. Pour it immediately to a greased plate. Sprinkle the sesame seeds. Grease your palms and tuck them into the mix.
10. Leave it undisturbed for at least 5 to 6 hours. Cut to squares.
Store almond burfi in an airtight container and refrigerate. Iam not sure if this stays good for many days at room temperature since the nuts are not roasted.
If your burfi doesn’t set well,it means the syrup consistency is not right. Put it back in the pan with in few hours and then cook for a while, till the mixture becomes a mass and begins to leave the sides.
let it cool. knead well, make a large square, cut to pieces when cool.
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)
- 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 in 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 formed 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.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
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.
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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?
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.
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
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.
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
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.
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.
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.
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?
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
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.
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.
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 🙂
your receipes are good
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?
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