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    Home » Desserts

    Badam Burfi

    Published: Jul 27, 2020 · Modified: Dec 23, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 33 Comments

    7808 shares
    Jump to Recipe

    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.

    badam burfi in a silver tray
    Jump to:
    • Cooking with Almond Flour
    • Textures
    • Why we Love this Almond Burfi
    • How to Make Almond Burfi
    • How To Store
    • Pro Tips
    • More Indian dessert recipes
    • Recipe

    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!

    badam burfi in a tray

    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.
    cooking badam burfi in a pan
    • 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. 
    almond fudge mixture
    • 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.
    pressing dough in the pan
    • 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. 
    cutting almond fudge

    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.

    badam burfi squares

    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
    stack of badam burfi

    Want to make a festive vegetarian Indian meal that the whole family will enjoy? Here are some fun meal ideas:

    • Paneer Makhani with Parathas
    • Pav Bhaji
    • EASY Kathi Rolls
    • Veg Biryani with Raita

    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

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    badam burfi in a tray
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    4.75 from 48 votes

    Badam Burfi

    EASY Almond Fudge with cardamom & saffron
    Prep Time5 mins
    Cook Time5 mins
    Cooling Time20 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 10
    Calories: 282kcal
    Author: Archana Mundhe

    Equipment

    • 8 x 8 pan
    • Silicone spatula

    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

    Calories: 282kcal | Carbohydrates: 27g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 50mg | Potassium: 147mg | Fiber: 2g | Sugar: 22g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 1mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    Reader Interactions

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    1. Rishita says

      July 28, 2020 at 4:30 pm

      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?

      Reply
      • Archana says

        July 30, 2020 at 9:31 pm

        yes! I think it will work.

        Reply
    2. doris says

      July 28, 2020 at 11:05 pm

      Do you mean sweetened condensed milk or evaporated milk (not sweet)? Or what about coconut cream?

      Reply
      • Archana says

        July 30, 2020 at 9:31 pm

        I use sweetened coconut condensed milk in this recipe

        Reply
    3. Deepti khanna says

      August 01, 2020 at 5:22 pm

      My daughter likes cashew barfi. Do you think I can use powdered cashew instead of almond flour?

      Reply
      • Archana says

        August 01, 2020 at 6:38 pm

        yes!

        Reply
    4. Smrithi says

      August 02, 2020 at 11:58 am

      Can we use almond meal instead of almond flour ?

      Reply
      • Archana says

        August 03, 2020 at 8:18 am

        You can try, I have only tested using almond flour. The texture will be a bit coarse with almond meal

        Reply
    5. Archana Garikena says

      August 03, 2020 at 9:11 am

      Badam Burfi was an instant hit at home and quickest sweet made with perfection...thank you sooo much . We loved it .5 stars

      Reply
    6. Unnat Chauhan says

      August 03, 2020 at 2:28 pm

      What can be used instead of condensed milk?
      Thanks!

      Reply
      • Archana says

        August 04, 2020 at 4:17 pm

        I am so sorry I haven't tried without condensed milk.

        Reply
    7. Prabha Shenoi says

      August 10, 2020 at 9:59 pm

      Badam barfi is an excellent quick receipe. A super hit in my home. Thank you Archana for such a wonderful receipe.5 stars

      Reply
    8. Kshitija says

      August 17, 2020 at 8:17 pm

      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..5 stars

      Reply
      • Archana says

        August 18, 2020 at 2:29 pm

        What a great idea! It will stay in shape, for modak. Look for extra 2 mins if you think its too soft.

        Reply
    9. Pallavi says

      August 24, 2020 at 9:34 pm

      Super easy and yummy recipe . I made for Ganapati today and then check the comment above will definitely try modak shape soon 5 stars

      Reply
    10. Archana says

      November 13, 2020 at 12:51 pm

      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

      Reply
    11. Jasmine Cooper says

      November 13, 2020 at 7:35 pm

      Hi Archana

      Do you have a recipe to make this in the IP?

      Thank you

      Reply
      • Archana says

        November 17, 2020 at 10:57 am

        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

        Reply
    12. Dhanni Shenoy says

      November 17, 2020 at 1:01 am

      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,
      Dhanni5 stars

      Reply
    13. Kat says

      November 21, 2020 at 6:35 pm

      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!5 stars

      Reply
    14. dominique says

      December 06, 2020 at 11:00 pm

      Can I replace ghee with butter?

      Reply
      • Archana says

        December 08, 2020 at 4:59 pm

        yes you can

        Reply
    15. Deepa says

      December 20, 2020 at 11:59 am

      Super easy and delicious ... a hit with the kids!5 stars

      Reply
    16. Monika Agwani says

      March 18, 2021 at 6:05 pm

      Super easy, instant delicious recipe ever❤️Love you Archana! Must must try 5 stars

      Reply
      • Archana says

        March 19, 2021 at 4:15 pm

        Thank you Monika!

        Reply
    17. Ayush says

      August 11, 2022 at 11:48 pm

      Loved this recipe, so easy to make as well.5 stars

      Reply
      • Archana says

        August 14, 2022 at 11:21 pm

        Thank you!

        Reply
    18. Parizad in Az says

      August 16, 2022 at 3:43 pm

      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!5 stars

      Reply
      • Archana says

        August 25, 2022 at 4:17 pm

        Def add some almond flour next time and keep it in the fridge which will make it a bit firm.

        Reply
    19. Kiran kamran says

      September 01, 2022 at 6:23 pm

      Can we grind the almonds to make almond flour or do we need to take the store bought one?

      Reply
      • Archana says

        September 02, 2022 at 10:14 pm

        You can grind it at home too

        Reply
    20. Dana says

      September 11, 2022 at 3:15 pm

      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.5 stars

      Reply
      • Archana says

        September 12, 2022 at 12:02 pm

        Thank you for the lovely feedback! I love your vegan take on it!

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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