Badam Burfi, also known as Badam Katli is a sweet, fragrant, and melt-in-your-mouth Indian sweet that tastes like almond fudge. Made with easily available almond flour, it's a super simple 5-ingredient Indian dessert that's ready in under 25 minutes.
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Indian festival season is one of my favorite times of the year. Apart from engaging in a variety of festivities, I prepare sweet treats (mithai) that remind me of celebrations with my family growing up.
One of these sweets is Badam Burfi! This simple yet decadent mithai (Indian sweet) combines the sweet and aromatic flavors of almonds with ghee and cardamom.
And since it comes together in under 30 minutes with just a handful of baking essentials, it's one of my go-to desserts when festivals fall on a weeknight.
Today, I am sharing my super simple recipe for almond flour katli. Whip it together on the stove, then watch the magic happen right before your eyes. A sweet almond fudge, with plenty to serve a crowd - and even some extra if you are in the mood for gift-giving!
What is Badam Burfi?
Badam Burfi, also known as Badam Katli, is an Indian-style fudge made with sugar, blanched almond flour, and cardamom powder.
It is traditional to serve badam burfi during Indian festivals and celebrations. But it also makes a great hostess or holiday gift for family and friends.
Ingredients - Notes & Substitutions
Almond burfi requires nothing more than a short list of pantry staples. Here's a look at what we need:
- Sugar: go for regular white granulated sugar for the sweetest flavor. I use 6 tablespoons for every 1 cup of almond flour but feel free to add more or less depending on how sweet you like it.
- Water: Start with ¼ cup of water to melt the sugar. Once you begin mixing the dough, you may need to add more water, depending on the moisture in the air and the brand of almond flour.
- Almond Flour: use super fine blanched almond flour (almonds without skins) for the best texture. Almond meal will not work here. Bob's Red Mill is a trusted brand.
- Ghee: homemade ghee will offer the best flavor. If in a pinch, any high-quality store brand works or sub it out for unsalted butter.
- Cardamom Powder: freshly ground whole cardamom seeds will have the most fragrant aroma and flavor. Ground cardamom is your next best option.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Badam Burfi At Home
If you've ever wondered how to prepare badam burfi, I have got you covered. Here's how to make this badam burfi recipe in just a few easy steps:
Step 1: Make Dough
Add sugar, water, and ghee to a non-stick pan and heat it on medium heat. Stir every few minutes and cook until it starts bubbling and the sugar dissolves completely (Pic 1).
Reduce the heat to low and stir in the almond flour. Using a wire whisk, stir the mix well to form a lump-free paste (Pics 2 & 3).
Stir in cardamom powder. Switch to a silicone spatula and continue stirring until the dough stops sticking to the pan and comes together as a semi-soft dough. This may take 8-9 minutes. (Time varies for larger quantities.) (Pic 4).
To check if the dough is ready, take a small portion and roll it into a fudge ball. If it holds shape and does not stick to your fingers, the dough is ready. If not, cook for another 1-2 minutes and repeat the test.
Step 2: Knead, Roll, and Cut
Turn off the heat and transfer the dough to a silicone mat or parchment sheet. Let it cool for 2-3 minutes (Pic 5).
Now fold the mat or parchment paper over the dough and knead it using a gentle back-and-forth motion, for about a minute.
Note: If the dough looks dry, sprinkle 1-2 teaspoons of warm water or milk, and continue kneading. If it's too wet, add 1 teaspoon of dry milk powder and knead.
Place the dough ball in the center of the parchment paper. Cover it with another parchment sheet and gently roll the dough to an even ¼-inch thickness (Pic 6).
Using a sharp knife, slice the flattened dough vertically into 1½-inch strips. Now slice diagonally to get a diamond-shaped burfi (Pics 7 & 8). If you like square shaped-burfi instead, simply slice the dough vertically and then horizontally.
Carefully lift each piece and transfer the badam burfi to a serving platter. Enjoy!
Serving Suggestions
Badam burfi with almond flour can be served in a number of different ways. Some of my favorites include:
Casual Weeknight: Whip it together in a flash for a quick and easy weeknight dessert to satisfy your sweet tooth.
Dinner Party: End a dinner party with this badam katli with almond flour and watch your guests' eyes light up even more!
Festivals (Diwali, Holi): Double or triple the recipe and bring it to all your special celebrations. Wrap the extras in decorative packaging for a sweet and thoughtful gift for friends.
How to Store
Leftover badam burfi will keep for up to 4 days in an airtight container in the fridge.
Remove from the fridge 5-10 minutes before serving to take some of the chill off.
Recipe Tips & Notes
- Sugar Syrup: It is not necessary to cook the sugar until glossy and stringy. Simply simmer until the sugar has dissolved, then add the almond flour.
- Dough: The dough must be dry and able to form a ball in your hand. If not, continue cooking until able to do so.
- Cooling: Do not let the badam burfi cool completely or you will not be able to roll and cut it into shapes.
- Nuts: Feel free to sprinkle a handful of chopped pistachios on top before slicing.
- Fragrance: Add ¼ teaspoon rose water at the end of cooking for a pop of floral fragrance.
- Color: Add a touch of green or orange food coloring, if desired.
Frequently Asked Questions
Badam burfi is made with only 5 ingredients, including sugar, water, ghee, almond flour and cardamom powder.
One serving of badam burfi is only 48 calories and 4g net carbs!
Badam burfi will be super soft and sticky if it is not cooked enough. Test the dough by rolling a portion in your hand. If it forms a ball and does not stick to your fingers, it is ready. If not, continue cooking until it reaches the right consistency.
More Indian Dessert Recipes
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📖 Recipe
Badam Burfi
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Equipment
Ingredients
- 6 tablespoons sugar (¼ cup + 2 Tablespoons - adjust to taste)
- ¼ cup water
- 1 teaspoon ghee or unsalted butter
- 1 cup almond flour blanched, super fine
- ½ teaspoon cardamom powder
Instructions
- Add sugar, water and ghee to a non-stick pan and heat it on medium heat. Stir every few minutes and cook until it starts bubbling and the sugar dissolves completely.
- Reduce the heat to low and stir in the almond flour. Using a wire whisk, stir the mix well to form a lump-free paste.
- Stir in cardamom powder. Switch to a silicone spatula and continue stirring until the dough stops sticking to the pan and comes together as a semi-soft dough. This may take 8-9 minutes. (Time varies for larger quantities.)
- To check if the dough is ready, take a small portion and roll it into a fudge ball. If it holds shape and does not stick to your fingers, the dough is ready. If not, cook for another 1-2 minutes and repeat the test.
- Turn off the heat and transfer the dough to a parchment sheet. Let it cool for 2-3 minutes.
- Now fold the parchment paper over the dough and knead it using a gentle back and forth motion, for about a minute. Note: If the dough looks dry, sprinkle 1-2 teaspoons of warm water or milk, and continue kneading. If it's too wet, add 1 teaspoon of dry milk powder and knead.
- Place the dough ball in the center of the parchment paper. Cover it with another parchment sheet and gently roll the dough to an even ¼-inch thickness.
- Using a sharp knife, slice the flattened dough vertically into 1½-inch strips. Now slice diagonally to get a diamond-shaped burfi. If you like square shaped-burfi instead, simply slice the dough vertically and then horizontally.
- Carefully lift each piece and transfer the badam burfi to a serving platter. Enjoy!
Notes
- Sugar Syrup: It is not necessary to cook the sugar until glossy and stringy. Simply simmer until the sugar has dissolved, then add the almond flour.
- Dough: The dough must be dry and able to form a ball in your hand. If not, continue cooking until able to do so.
- Cooling: Do not let the badam burfi cool completely or you will not be able to roll and cut it into shapes.
- Nuts: Feel free to sprinkle a handful of chopped pistachios on top before slicing.
- Fragrance: Add ¼ teaspoon rose water at the end of cooking for a pop of floral fragrance.
- Color: Add a touch of green or orange food coloring, if desired.
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