Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
badam burfi in a tray
Print Recipe Pin Recipe
4.88 from 25 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


Optional for topping


  • 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.



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
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry