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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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! - Kat
Cooking with Almond Flour
Almond flour is a versatile and gluten-free 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 gluten-free 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 minutes. 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.
Love quick and easy Indian desserts? Do try my Kalakand and Malai Laddu recipes.
How to Make Almond Burfi
- Break any lumps in the almond flour by gently pressing down with a fork.
- Preheat a nonstick pan to 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
- 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 spirals in sweet cardamom-saffron syrup
Recipe
Quick & Easy Badam Burfi - A Nutty Delight in Minutes!
Equipment
- 8 x 8 pan
Recipe Video
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.
Nutrition
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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!
Sujal says
This recipe is easy and quick . Best part it is so tempting after making you can't stop eating . Thank you Archana for the recipe
Heather says
Oh my goodness, I really needed to see your message today (the email you sent about brothers and sisters day). My son's best friend, Colin, moved away this summer, and he misses him so much. Colin's mom and I both feel the boys are like brothers. I am going to make this today and we will call Colin and say happy siblings day. 🙂 What a beautiful tradition!
Bhuvana says
Great recipe, tried it and going to make more this festival season, one tip, cut the burfis after leaving in fridge for a few hours, comes out clean.
Anita says
Came out perfect
Jennifer says
1st time making it and hubby loves it! He said maybe more ghee and possibly coconut added?
He is from Mumbai and I know misses the desserts thank you for making these recipes so easy to understand and follow!
Archana says
Sure you can add some coconut.
Adhithya Prabakaran says
Quick and delicious recipe.
Cbs says
Excellent tasting. Very quick. I ended up doing 2.75cups of almond flour and almost 3 tablespoons ghee and 12 Oz of condensed milk and it's perfect
Archana Mundhe says
So glad you enjoyed it and made it your own with those adjustments! Thanks for sharing your version—I'm sure it will inspire others to try it too!
Cecilia says
Such a delicious and easy treat, the ingredients are staples in my home so when the need for something sweet kicks in this requires minimal effort and still is delicious.
Archana Mundhe says
I'm so glad you enjoyed it! It's fantastic to hear that the recipe is both simple and satisfying, especially when you're craving something sweet. Thanks for sharing your feedback!
Linette says
Do you have a cookbook? I would love to buy it.
Archana Mundhe says
Yes - you can get a sign copy here - https://ministryofcurry.com/product/the-essential-indian-instant-pot-cookbook/ or buy it on amazon - https://amzn.to/3TMC6dc or any major book seller.
Saojenia says
Can we used non dairy condensed milk like past condensed milk?
Archana Mundhe says
I have not tried non dairy condensed milk, but it should work.
Danni Eldred says
Absolutely delicious and so easy! I did use more almonds on the top than the recipe called for because I like the textural contrast. This is a keeper of a recipe. Thank you.
Archana Mundhe says
Thank you so much! I'm thrilled you enjoyed the Badam Burfi, and I love that you added more almonds on top—what a great way to make it your own! That crunch must have been amazing. So glad it's a keeper for you!
Aditi Sinha says
Loved this recipe so much that made it twice in a row for rakhi. Everyone loved it from toddlers to grown ups and it was so simple yet delicious.
Archana Mundhe says
Thank you for your lovely feedback Aditi!
Shreya says
Totally loved making this recipe on my baby’s 11 month birthday. It was also Angariki chaturthi so made it extra special for a lazy bum like me to get up and make something! It took a bit longer for the barfi to set in but it turned out so yummy even my baby tasted it and wanted more
Archana Mundhe says
Hi Shreya! Making it for your baby’s 11-month birthday and Angarika Chaturthi makes it extra special. I’m so glad it turned out yummy and even your little one wanted more, that’s the best compliment! Thank you for sharing this with me, it made my day.
Janet Pawley says
One problem with this recipe - it's extremely moreish, easy to make, hard to keep for very long. Yummy.
Archana Mundhe says
Haha I know exactly what you mean! They disappear way too quickly, happy to hear you enjoyed it so much!