This easy Badam Burfi (Almond Fudge) is made with store bought Almond Flour and makes the perfect festive treat! You need less than 20 minutes to make this sweet.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 12 minutes
- Total time: 17 minutes
- Yield: 20 burfi
- Category: Dessert
- Cuisine: Indian
Ingredients
- ½ cup + 1 tablespoon granulated white sugar (100 grams + 12.5 grams)
- ¼ cup water (60 ml)
- 1 & ¼ teaspoon rose water
- ¼ teaspoon cardamom powder
- 1 cup almond flour (100 grams)
- 1 teaspoon ghee (5 ml)
- chandi ka vark (edible silver leaves) (to garnish)
- sliced almonds (to garnish)
Method
- Place a heavy bottom pan on medium heat and add sugar, water, rose water and cardamom powder to it. Stir everything together and let the sugar dissolve and wait until the mixture comes to a boil.
- Once the mixture starts boiling, add the almond flour and set the heat to "low". Stir using a wire whisk so that there are no lumps. You can sift the almond flour before adding it to the pan if you like (I didn't do). Stir using a wire whisk so that
- Then add a teaspoon of ghee and mix. Keep stirring the mixture constantly on low heat. At the 5 minutes mark, the mixture will start leaving the sides of the pan. We need to cook the mixture until we can form a non-sticky ball from the dough.
- After stirring for around 9 minutes, the mixture will reach the stage where you can take a small portion of the dough and roll it into a non-sticky ball. This time may vary depending on the thickness of the pan and the intensity of the heat. The most important thing here is to test if mixture is ready to set like a burfi. If you do not cook it until the desired consistency then burfi will be super soft and won't have a bite to it. To check, take a small piece of dough and see if you are able to form a ball. The ball should be non-sticky, that is important. If you can make a non-sticky ball the dough is done (took me 9 minutes on lowest heat). If not, you need to cook for more time.
- Then transfer the dough to a sheet of parchment paper. Let it cool for couple of minutes, then grease your hands with ghee lightly and knead the dough. If it looks too dry, sprinkle some water and knead to a smooth dough. I sprinkled very little water
- Place another piece of parchment paper on top. And roll the dough between two sheets of parchment paper to around ⅛ inch thickness.
- Apply chandi ka vark (edible silver leaves) on top, if using. Then cut the burfi into pieces. I cut them in square shape but you can cut them in any shape you like.. Garnish badam burfi with sliced almonds. Burfi would stay good in the refrigerator for a week to 10 days!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.