Presenting a new family favorite, Badam Burfi - an aromatic Indian dessert with a delightful balance of a mild sweet taste and a light fudgy texture. Unbelievably easy to make, this almond fudge leaves your kitchen smelling like a million bucks, as the fragrances of cardamom and saffron weave a perfect harmony with the earthy and flavorful almond flour.
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Cooking with Almond Flour
Almond flour is a versatile and healthy option for all-purpose flour. Lately, I have been using it to make most of my baked desserts. We love the nutty flavor of this flour and it can be substituted 1:1 for all-purpose flour, making it a perfect gluten-free option.
It is fun to experiment with new recipes with almond flour. With the Indian festival of Raksha Bandhan around the corner, my bestie suggested we make an easy Indian mithai (dessert) with it. I had recently ordered a big bag of almond flour from Costco and before I knew it, we had our pans out to make this fabulous badam burfi.
Textures
A cross between almond katli (a thin almond dessert with a dry-ish texture) and peda (a milk-based dessert with a creamy texture), this badam burfi packs in the best of both worlds. It has the nutty almond flavors of the almond katli and the creamy texture of the peda.
We tried a few variations of this recipe and although the textures varied, the taste was simply awesome each time. And the best part, this recipe is super forgiving and totally fail-proof!
Why we Love this Almond Burfi
- Quick and easy to make soft, chewy dessert bites
- Uses just a handful of pantry ingredients
- Stores well in the refrigerator so can be made ahead
- Uses healthy almond flour as the base ingredient
- A fantastic visual appeal to match the mouthwatering flavors
- Makes for an awesome gift
Badam Barfi is a super easy-to-make dessert that uses just a few pantry ingredients and is ready in under 30 mins. Sweetened condensed milk is used in this recipe and it is impressive how the almond flour cuts and balances the sweetness with its raw nutty flavor. The chewy texture of these aromatic bite-sized barfi squares is so delightful, that I bet you will not be able to stop at one. So the next time you have a sweet craving, go ahead and try this quick and hassle-free dessert recipe.
How to Make Almond Burfi
- Break any lumps in the almond flour by gently pressing down with a fork.
- Preheat a nonstick pan at medium heat and add ghee. Spread the ghee, coating the bottom and sides of the pan.
- Add almond flour, condensed milk, ground cardamom, and saffron.
- Mix well on medium heat and continue to mix for 4 to 5 minutes as the mixture starts separating from the sides and coming together as a dough.
- Turn the heat off and allow the batter to cool as you prepare the pan.
- Line an 8 X 8 pan with parchment paper or grease with cooking spray or ghee. Optionally spread cardamom powder, almond, and saffron in the pan, and then put the dough on top. Spread evenly with a silicone spatula. You can also wait until the batter is cool enough to touch and then spread with your fingers, gently pressing down.
- Spread until you have an even layer that is about ½ inch thick. Allow it to completely cool down or refrigerate for 20 minutes.
- Cut into 1-inch squares using a lightly greased sharp knife. The dough may stick to the knife as you are cutting, you can simply wipe the knife a few times or use a silicone spatula to cut the squares.
How To Store
Store the badam burfi in an airtight container for 1 to 2 days at room temp or refrigerate for up to 2 weeks. If layering, remember to separate them with parchment paper so they are easy to remove & serve.
Pro Tips
- This is a quick recipe, so keep all the ingredients ready before you start
- Use a fork to lightly break any lumps in the flour, the flour should be lump free
- Melt ghee in a nonstick pan, and spread it evenly making sure it coats the bottom and sides to prevent the mixture from sticking to the pan.
- Cook on low to medium heat and stir the mixture continuously to ensure even cooking
- Allow the cooked dough to cool slightly before transferring it to a greased or parchment-paper-lined tray
- Use a sharp, greased knife or a silicone spatula to cut the squares. If the dough sticks, wipe the knife with a paper towel and continue cutting
Want to make a festive vegetarian Indian meal that the whole family will enjoy? Here are some fun meal ideas:
More Indian dessert recipes
- Sweet Coconut Rice - EASY Instant Pot Recipe
- Rice Kheer - Creamy rice kheer without any cream
- Gajar Halwa - Quick carrot pudding with cardamom, saffron & nuts
- Mango cheesecake - The best Instant Pot cheesecake
- Rose Milk Cake - Ricotta Cheesecake with rose, cardamom & pistachios
- Jalebi - light crisp dough sprials in sweet cardamom-saffron syrup
Recipe
Badam Burfi
Equipment
Ingredients
- 1 can condensed milk 14 oz can
- 2 cups almond flour blanched & super fine
- 2 tablespoons ghee
- 1 teaspoon ground cardamom
- 1 pinch saffron lightly crushed
Optional for topping
- ½ teaspoon ground cardamom
- 1 pinch saffron lightly crushed
- 1 tablespoon thinly sliced almonds
Instructions
- Break any lumps in the almond flour by gently pressing down with a fork.
- Preheat a non stick pan at medium heat and add ghee. Spread the ghee coating the bottom and sides of the pan.
- Add almond flour, condensed milk, ground cardamom and saffron. Mix well on medium heat and continue to mix for 4 to 5 minutes as the mixture starts separating from the sides and coming together as dough. Turn the heat off and allow the batter to cool as you prepare the pan.
- Line an 8 X 8 pan with parchment paper or grease with cooking spray or ghee. Optionally spread cardamom powder, almond, saffron in the pan and then put the dough on top. Spread evenly with a silicone spatula. You can also wait until the batter is cool enough to touch and then spread with your fingers, gently pressing down. Spread until you have an even layer that is about ½ inch thick. Allow it to completely cool down or refrigerate for 20 minutes.
- Cut into 1 inch squares using a lightly greased sharp knife. The dough may stick to the knife as you are cutting, you can simply wipe the knife a few times or use a silicone spatula to cut the squares.
- Store in an airtight container for 1 to 2 days at room temp or refrigerate for upto 2 weeks.
Video
Nutrition
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Rishita says
Hi Archana!
It looks delicious!!
I eat less sugar, so thinking may be use 3cups of almond flour for 1 tin of condensed milk. Do you think it will come together as dough or may be too dry to spread in the pan?
Archana says
yes! I think it will work.
doris says
Do you mean sweetened condensed milk or evaporated milk (not sweet)? Or what about coconut cream?
Archana says
I use sweetened coconut condensed milk in this recipe
Deepti khanna says
My daughter likes cashew barfi. Do you think I can use powdered cashew instead of almond flour?
Archana says
yes!
Smrithi says
Can we use almond meal instead of almond flour ?
Archana says
You can try, I have only tested using almond flour. The texture will be a bit coarse with almond meal
Archana Garikena says
Badam Burfi was an instant hit at home and quickest sweet made with perfection...thank you sooo much . We loved it .
Unnat Chauhan says
What can be used instead of condensed milk?
Thanks!
Archana says
I am so sorry I haven't tried without condensed milk.
Prabha Shenoi says
Badam barfi is an excellent quick receipe. A super hit in my home. Thank you Archana for such a wonderful receipe.
Kshitija says
Hello,
Once again thanks for the beautiful & quick recipe. A quick question , what is the consistency of the burfi once it cools down ? Thing of making it as Modak so wanted to check if it will stay in that shape ?
Thanks in advance..
Archana says
What a great idea! It will stay in shape, for modak. Look for extra 2 mins if you think its too soft.
Pallavi says
Super easy and yummy recipe . I made for Ganapati today and then check the comment above will definitely try modak shape soon
Archana says
Hi Archana,
Happy Diwali ...
Thanks a ton for making and sharing these awesome recipes with us ....they have made my life much easier .... Badam Burfi is a huge hit my family loves it.
Archana
Jasmine Cooper says
Hi Archana
Do you have a recipe to make this in the IP?
Thank you
Archana says
This recipe is not going to work in Instant Pot as it does not use any thin liquids like water. Its really fast on the stove top
Dhanni Shenoy says
Hi Archana,
I made this recipie twice when I had guests last minute and it was gone in minutes!!
Thank you for such an easy and lovely recipie.
Best,
Dhanni
Kat says
I made this for Diwali to share with neighbors and friends and it was a huge hit! Everyone asked for the recipe. It really was delicious and tasted like a special treat but was incredibly easy to make - perfect for the busy holiday season!
dominique says
Can I replace ghee with butter?
Archana says
yes you can
Deepa says
Super easy and delicious ... a hit with the kids!
Monika Agwani says
Super easy, instant delicious recipe ever❤️Love you Archana! Must must try
Archana says
Thank you Monika!
Ayush says
Loved this recipe, so easy to make as well.
Archana says
Thank you!
Parizad in Az says
Hi Archana 🙂 We absolutely loved this recipe! I made it with the coconut condensed milk.
My one & only prob was that it came out super sticky/chewy in texture, for some reason 🙁 Any thoughts on why that could be.. I’l love to attempt it again cause it was sooo tasty!
Thanks!
Archana says
Def add some almond flour next time and keep it in the fridge which will make it a bit firm.
Kiran kamran says
Can we grind the almonds to make almond flour or do we need to take the store bought one?
Archana says
You can grind it at home too
Dana says
Amazingly easy to make! Thank you so much for sharing the recipe of this very tasty desert, which I used to buy in Indian grocery stores, and now I make in my kitchen. I just substituted coconut butter for the ghee and condensed coconut milk for the condensed milk, because we are vegan. Still, very tasty and fragrant.
Archana says
Thank you for the lovely feedback! I love your vegan take on it!