Badam Burfi (Almond Burfi, Badam Katli)

Updated: May 13, 2024, By Swasthi

Whip up this traditional Badam Burfi aka Badam Katli with just 4 ingredients. Rich, delicious and ready in minutes, it’s a delightful treat for any occasion. This almond burfi can be made with whole almonds or store bought almond flour to save time. In this post I show how to make it the easiest way along with tips & tricks to make 2x and 3x recipe.

badam burfi

Recipe Comments



About Badam Burfi

This almond fudge is a traditional sweet-treat from Indian cuisine. It is smooth, rich & has a melt-in-the-mouth texture and is lightly scented with cardamoms or rose water. With the convenience of store bought almond flour I have been making this more often because it just takes 20 minutes to whip up a batch. More over these make a fantastic gift & everyone will love these.

Traditionally badam burfi is made with soaked ground almond paste which is cooked with sugar and ghee. Some sweet shop versions also have milk, milk powder or mawa included for a richer texture. Years ago I would make this badam katli with homemade almond flour as it was not something easily available all the time. In the past few years I have been making it with store bought flour and that saves plenty of time.

Either use store bought flour or make your own from whole almonds following the “make your own almond flour” section below, after the stepwise photos. You can also use the same flour to make
Badam milk
Easy badam ladoo
Badam payasam

Badam halwa recipe

Photo Guide

How to Make Badam Burfi (Stepwise Photos)

If you are a beginner please watch the video in the recipe card before you attempt.

1. Grease 2 parchment papers lightly with ghee or any neutral oil. Keep them aside. You can make this in a heavy bottom steel pan or non-stick. If using a non-stick pan, add half to one teaspoon ghee first. This is just to protect your non-stick pan.

grease the pan

2. Pour ¼ cup (60 ml) water and add half cup organic sugar. Give a gentle mix.

dissolve sugar and water to make burfi

3. Dissolve it completely on a medium heat. Mix well to check if all the sugar is dissolved.

bubbling sugar syrup to make badam burfi

4. Turn the heat to low and add 1 cup blanched fine almond flour (100 grams).

add almond flour

5. Mix well to incorporate the flour into the sugar syrup, making sure to break up any lumps. Increase the heat to medium and cook stirring constantly until the mixture turns thick, for about 7 minutes.

badam sugar mixture to make burfi

6. Add 1 teaspoon ghee across the pan and cook for a little longer, for 2 minutes until the almond mixture turns thicker and comes together like a mass (check next picture).

addition of ghee to make badam katli

7. It also leaves the sides of the pan. The whole cooking process takes you around 9 to 10 mins (for 1x & 2x). Note that if you are using a kadai and not a wide pan, the cook time can change. Turn off the heat & stir in the ¼ to ½ cardamom powder. My cardamom powder is with the shells so I use half tsp.

cardamom powder to make badam burfi

8. It should look smooth and moist at this stage.

almond flour mixture to set burfi

9. Test if the mixture is ready to set: With a small spoon, take a small portion of the mixture from the center of the pan (not from the edges) and cool down. Grease your fingers and roll to a ball. It should hold shape and be dry but not sticky. If it is sticky cook for a little longer, another 1 to 2 mins.

mixture ready to set

10. Scrape off all the mixture from the spatula using a spoon. Transfer the hot mixture to a greased parchment paper.

badam burfi mixture before kneading

11. Hold the edges of the parchment paper to cover the hot mixture and knead it several times for 2 minutes, until the mixture becomes really smooth. (See the pictures and video). If you feel the mixture is turning dry at the edges, you need to be faster.

12. You will have a smooth badam burfi mixture. Shape it to a square or rectangle using the parchment paper.

13. Cover with another parchment paper and roll with a rolling pin to a thin sheet of 1/8 to ¼ inch thickness.

rolling the burfi mixture

14. If you want you may sprinkle some thin sliced pistachios and roll once more. Or pat the edible silver paper (vark) gently.

15. Let it cool down a bit and cut with a greased knife to squares or diamonds. I made 2x recipe, so got about 18 burfis. If you make 1x – cut them to 9 squares. Knead the edges again and shape to burfi if you want. If it dries out you won’t be able to do that.
Cool down badam burfi completely before you store it in an air tight container. It keeps good for 7 to 10 days at room temperature and in the refrigerator for a month.

The color of your burfi will depend on the kind of organic sugar. The burfi in the main pictures was made another time while I was in Singapore, using Australian sugar . The burfi in the stepwise pictures & video was made when I was in Bangalore, using Indian sugar. It is only the color that’s different, the texture and taste is the same.

To increase the shelf life at room temperature, wrap individual pieces of badam burfi in a parchment paper and store them in an air tight container for 2 weeks.

Badam Burfi also known as Almond burfi in a plate

Make your own Almond Flour for burfi

1. Add ¾ cup almonds to 2 cups of hot boiling water. Off the stove and rest them for a minute or 2.

blanching almonds for badam burfi

2. Drain off the water and rinse under running water in a colander.

rinsing almonds for making barfi

3. Spread them on a clean absorbent cloth.

Blanched almonds on a cloth

4. Skin becomes loose. Just remove them, they come off easily.

peeling off the skin of almonds

5. 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.

toasting the almonds

6. Cool them and powder them in a blender. Keep this aside

adding to a blender jar

7. 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.

Powdered almonds to make badam burfi

Expert Tips

  • 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.
  • 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.
  • 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.

Related Recipes

Recipe Card

badam burfi

Badam Burfi | Badam Katli | Almond Burfi

4.98 from 117 votes
Badam burfi is a Indian style fudge made with blanched almond flour. sugar and cardamom powder. This recipe is simple to make and tastes great. You can also use store bought almond flour to make the badam burfi.
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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings9
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 1 cup (100 grams) blanched fine almond flour (or ¾ cup almonds, make your own flour from the post)
  • ½ cup sugar
  • ¼ to ½ teaspoon cardamom powder (or 1 teaspoon rose water)
  • ¼ cup (60 ml) Water
  • 2 teaspoons ghee (or neutral oil, divided)
  • 1 tablespoons pistachios sliced for garnish or edible silver (vark)


Instructions

How to make Badam Burfi

  • Grease 2 parchment papers lightly with ghee.
  • Add half of the ghee to a heavy bottom pan (not kadai). Pour water and add sugar, dissolve it on a medium heat.
  • Turn the heat to low flame and add the almond flour.
  • Mix well to incorporate the flour into the sugar syrup, making sure to break up any lumps.
  • Increase the heat to medium and cook stirring constantly until the mixture turns thick, for about 7 minutes.
  • Add rest of the ghee across the pan and cook for a little longer, for 2 minutes until the almond mixture turns thicker and comes together like a mass. It also leaves the sides of the pan. The whole cooking process takes you around 9 to 10 mins (for 1x & 2x)
  • Turn off the heat & stir in the cardamom powder. It should look smooth and moist at this stage.
  • Test if the mixture is ready to set: With a small spoon, take a small portion of the mixture from the center of the pan (not from the edges) and cool down.
  • Grease your fingers and roll to a ball. It should hold shape and be dry but not sticky. If it is sticky cook for a little longer, another 1 to 2 mins.
  • Scrape off all the mixture from the spatula using a spoon. Transfer the hot mixture to a greased parchment paper.
  • Hold the edges of the parchment paper to cover the hot mixture and knead it several times for 2 minutes, until the mixture becomes really smooth. (See the pictures and video). If you feel the mixture is turning dry at the edges, you need to be faster.
  • You will have a smooth badam burfi mixture. Shape it to a square or rectangle using the parchment paper.
  • Cover with another parchment paper and roll with a rolling pin to a thin sheet of 1/8 to ¼ inch thickness. If you want you may sprinkle some thin sliced pistachios and roll once more. Or pat the edible silver paper (vark) gently.
  • Let it cool down a bit and cut with a greased knife to squares or diamonds. For 1x recipe – you will get 9 burfis.
  • Cool down badam burfi completely before you store it in an air tight container. It keeps good for 7 to 10 days at room temperature and in the refrigerator for a month.


Video

Watch the video

NUTRITION INFO (estimation only)

Nutrition Facts
Badam Burfi | Badam Katli | Almond Burfi
Amount Per Serving
Calories 171 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 5mg2%
Sodium 1mg0%
Potassium 104mg3%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 19g21%
Protein 3g6%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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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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5 stars
Thanks for ur detailed recipe. I first time made it and it went perfect and finished in no time 😃

5 stars
Hi Swasthi I’m a Kiwi and know nothing about making Indian treats but I wanted to try some for my daughter-in-law for Diwali. The methods are so foreign to me but I followed your instructions and pictures exactly and I have now tried out 8 of your recipes and they all turned out really well. My daughter-in-law loved them! Thank you so much for your detailed posts which even a Kiwi can follow!

5 stars
Super delicious recipe with very detailed steps that made this dish super easy to make. I couldn’t resist not eating more as I was rolling them.

Can i add milk powder to the mixture?
If yes, how much and when exactly?

5 stars
Best and easy recipe to make badam burfi. I made the flour using your tips and made the burfi too. Turned out amazing. Thank you

5 stars
I made a double layer badam burfi with this recipe. Used melted chocolate which I spread over the set buri. Came out delicious & beautiful!

5 stars
Hello Swasthi,
I made this badam burfi and it turned out amazing. I can say it tasted better than even store bought kaju katli. Your recipe helped me make the almond flour too. I always thought homemade flour won’t be fine. But I was wrong. My burfi was so smooth and wonderful. Thank you!

Hello,

Your instructions indicate to add the cardamon in step 8 and then again in step 12. Is that correct?

Thank you

Hi. Is it compulsory to blanche almonds. Can I use it without removing its skin?

Hello Ma’am..
I am Shilpa.. Can I use jaggery powder instead of sugar?

Okay ma’am.. thank you.

Hello, The sugar and almond mixture turned dry and like a bundi mixture. What went wrong?

4 stars
Hi, I made this Burfi and it came out good. I always try your various recipes and they always turn out good. Thank you very much.

Hii Swasthi. Can I use half almonds and half kaju in this recipe?

Hi.. I have made this it came out really good
.. Thank you so much

Hi
The almond barfi I made was very runny and did not harden ( even after leaving it out overnight)
Can you help.?

Hi Swasthi,
I can’t find the video in the recipe
Can you please share?

Thanks

5 stars
Hi,
My badam burfi came out very well. Which brand of flour do you use? Mine was coarse so felt a lot of grits in the burfi. But tasted very delicious. Thank you for the recipe.

5 stars
Which brand badam flour would you recommend? Will any brand work? I will be making it tonight

5 stars
Thanks a bunch. For the first time my badam Katli came out perfectly.

4 stars
I tried Badam burritos today it came really well I do love your recipes you give really well measures and explanation to recipe is also great

5 stars
I have followed the recipe and made it a couple of times and really loved it. This one time I left the almond mixture on the stove for longer.The almond mixture dried out and became extremely brittle while kneeding. It was just a pile of almond lumps that are brittle. I did not know how to fix it. I heated some water and sugar in a pan and once the sugar water mixture came to a boil and became slightly thick, I turned the stove off, added the almond mixture back and gave it a good stir to remove lumps. At this stage the pan was still a bit hot due to residual heat of the stove. This helped me fix the issue and I could kneed the almond mixture and the burfi was successful. Just that it had turned more sweeter 🙂

Hi, will a readymade badam powder work ? I have a MTR bottle nearing expiry