Name: Quick & Easy Badam Burfi (30 Minutes)
Prep time: 5 min
Cook time: 5 min
Total time: 30 min
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); ½ teaspoon ground cardamom; 1 pinch saffron (lightly crushed); 1 tablespoon thinly sliced almonds

Quick & Easy Badam Burfi

4.81 from 77 votes

Published: Jul 27, 2020 · Modified: Feb 23, 2026 by Archana Mundhe · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 60 Comments

Badam Burfi is the perfect festive dessert when you crave something lightly sweet with a soft, fudgy texture. Made with almond flour and condensed milk, this almond burfi comes together quickly and is infused with the warm, aromatic flavors of saffron and cardamom. It's a foolproof treat that I know you'll enjoy!

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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

Badam Barfi is an incredibly easy dessert made with just a handful of pantry staples and ready in under 30 minutes. This recipe uses sweetened condensed milk, while the almond flour beautifully balances the sweetness with its natural, nutty flavor. Each aromatic, bite-sized square has a soft, chewy texture that makes it hard to stop at just one. The next time a sweet craving strikes, treat yourself to this quick and effortless dessert.

If you enjoy Traditional Indian sweets and desserts, be sure to try my roasted sesame burfi and besan laddu recipes too.

Why You'll Love This Almond Burfi

Made with just a few simple pantry staples
Stores well in the refrigerator, making it perfect for preparing ahead
Uses gluten-free almond flour as the base
A wonderful homemade treat that's perfect for gifting

How to Make Almond Burfi

A frying pan filled with almond flour sits on a stovetop, ready for toasting. — Heat a nonstick pan over medium heat, add the ghee. Add almond flour.

A frying pan contains flour, milk, saffron strands, and ground spices on a stovetop, before mixing and cooking. — Add condensed milk, ground cardamom, and saffron.

A red spatula stirs thick, light brown batter or dough in a nonstick pan on stove. — Mix well for 4 to 5 minutes.

A red spatula stirs a thick, beige dough-like mixture in a frying pan on a stove. — Once the mixture begins to pull away from the sides and comes together like a soft dough, turn off the heat. Allow it to cool.

A baking pan lined with parchment paper, topped with scattered slivered nuts, saffron strands, and ground cardamom. — Line an 8 X 8 pan with parchment paper or grease with ghee. Spread cardamom powder, sliced almond, and saffron on it.

A person spreads dough in a parchment-lined baking tray using a red spatula; sliced almonds are scattered underneath the dough. — Place the dough on top. Spread evenly with a silicone spatula.

A hand presses dough evenly into a parchment-lined square baking pan. — You can also gently press and spread it with your fingers to create an even ½ inch thickness.

A square baking pan lined with parchment paper, filled with an even layer of dough. — After spreading, let it cool completely at room temperature or chill it in the refrigerator for about 20 minutes.

Cutting a tray of square-shaped burfi with a knife on parchment paper. — Use a lightly greased, sharp knife to cut into 1-inch squares.

A hand holding a square piece of badam burfi. — If the dough sticks while cutting, simply wipe the knife clean as needed or use a silicone spatula to slice through the squares.

Store the Badam Burfi in an airtight container at room temperature for 1 to 2 days, or refrigerate for up to 2 weeks. If stacking the pieces, place parchment paper between the layers so they are easy to separate and serve.

★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!

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4.81 from 77 votes

Quick & Easy Badam Burfi (30 Minutes)

This Badam Burfi recipe is made with almond flour, sweetened condensed milk, cardamom, and saffron. It's a soft, fudgy Indian sweet that comes together in just 30 minutes.

Prep Time5

Cook Time5

Cooling Time20

Total Time30

Course: Dessert

Cuisine: Indian

Servings: 10

Calories: 282kcal

Author: Archana Mundhe

Equipment

8 x 8 pan
Silicone spatula

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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Filed Under

Traditional Indian Sweets Stove Top Diwali Ganesh Chaturthi Festival Foods Holi Indian Festival Foods

Comments

4.81 from 77 votes (52 ratings without comment)