Badam Burfi | Almond Burfi | How to make Badam Burfi

Name: Badam Burfi | Almond Burfi
Prep time: 5 min
Cook time: 20 min
Total time: 45 min
Yield: 12 pieces
Ingredients: ½ Cup Almonds (1 Cup - 250ml); ¾ Cup Sugar (Sugar measure is for the badam paste not for the whole badam); ¼ Cup Milk; 3 tbsp Ghee

Soft Burfi with rich almond flavor!

Posted on Oct 24th, 2016

by Sowmya Venkatachalam

Categories:

4.67 from 3 votes

Badam burfi is delicious and healthy sweet we generally make during Diwali. A perfect sweet to share with family, friends & relatives during Diwali. This Badam Burfi melts in our mouth and make us to crave for more!

Prep Time 5 minutes

Cook Time 20 minutes

Soaking Time 20 minutes

Total Time 45 minutes

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Almond (Badam) is one of the healthy nut. We can make many recipes using Almonds. Already I have published Badam Cashew Burfi. That is more richer sweet. Given here is Almond Burfi (Badam Burfi), a very popular Indian sweet, generally made during Diwali or other auspicious occasions. This is a very quick and easy recipe. We don’t have complexities like looking for sugar syrup consistency. No big expertise needed to make this wonderful dish. Try this easy and rich Badam Burfi for Diwali and share your experience !

Variations in Badam Burfi:

Crispy Burfi : We can make crispy badam burfi using one-string sugar syrup. Check my Cashew Badam Burfi which is more crispier burfi.
Soft Burfi : No Sugar Syrup. We will cook both badam and sugar together till it becomes thick. This way the burfi’s will be soft and melt in mouth like Mysorepak
Badam Katli : The procedure for making katli is same as we make for Cashew burfi. These Katli’s will be thin and soft

I have given here the 2nd variation of making Soft, melting Badam Burfi!

How to get Perfect Badam Burfi?

Soaking Almonds: Atleast we need to soak the almonds for 20 mins to de-skin. We can also add hot boiling water and soak for 10 mins to quicken the process.
Grinding Almond paste: I use milk to grind the almond paste. We can also use warm water to grind it to smooth paste.
No Need for Sugar Syrup Consistency. We don’t need one-string consistency. We can cook both badam paste and sugar together along with ghee.
Checking Burfi Consistency : You can add a small drop of burfi mixture to the kitchen counter and allow it to sit for few seconds and then check if it becomes firm like a burfi and not like a halwa.
If burfi is hard or crumble, reheat the mixture again with a tablespoon of water. The burfi mixture gets diluted and we can cook again to get the correct consistency.
If burfi is gooey, reheat the mixture again and we can cook again to get the correct consistency.

You can also try:

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Badam Burfi | Almond Burfi

Course: Dessert, Sweet

Cuisine: Indian, South Indian, Tamil Nadu, Tamilnadu

Equipments Needed

Heavy Bottomed Pan
Mixer Grinder

Prep Time: 5 minutes

Cook Time: 20 minutes

Soaking Time: 20 minutes

Total Time: 45 minutes

Servings: pieces

Calories: 132kcal

Author: Sowmya Venkatachalam

Print Recipe

Ingredients

½ Cup Almonds 1 Cup - 250ml
¾ Cup Sugar Sugar measure is for the badam paste not for the whole badam
¼ Cup Milk
3 tbsp Ghee

Instructions

Grease a baking tin or burfi tin with ghee and set it aside

Soaking Almonds

Take Almonds in a vessel. Add hot water to soak the almonds and cover and set it aside for 20 minutes. After 20 minutes, drain the water. De-skin the almonds and take it aside

Preparing Almond Paste

Add all the de-skinned almonds to the mixer jar. Add milk and grind it to a fine paste. Measure the almond paste. We need to add equal quantity of sugar for the measured paste. I got 3/4 cup of badam paste. So I have used 3/4 Cup sugar. The ratio is 1:1 (almond paste: sugar)

Cooking Burfi

Heat a heavy bottomed pan. Add badam paste along with sugar. Add ghee and keep stirring. Initially the mixture would be so watery.
Keep stirring till the mixture becomes thick and starts to roll like a ball without sticking to sides and bottom of the pan. You can add a small drop of mixture to the kitchen counter and allow it to sit for few seconds and then check if it becomes firm like a burfi and not like a halwa. When you get this correct firm consistency, then switch off the flame
Pour the burfi mixture to the greased pan. Level the edges and top using a ghee greased back of spoon or zipper cover. Allow the mixture to cool off for a while till we are able to touch it with little warmness left. When they are warm, cut them into desired pieces
Store the Almond Burfi in an air-tight container and enjoy the burfi!

Video

Notes

We can use warm water to grind the badam instead of milk
The Sugar measurement is for the badam paste and not for the whole almonds soaked in water. Measure the badam paste and take equal amount of sugar

Nutritional Info

Nutrition Facts

Badam Burfi | Almond Burfi

Amount Per Serving (1 piece)

Calories 132 Calories from Fat 63

% Daily Value*

Fat 7g11%

Carbohydrates 15g5%

Protein 3g6%

* Percent Daily Values are based on a 2000 calorie diet.

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Method with Step by Step Pictures:

Grease a baking tin or burfi tin with ghee and set it aside

Take Almonds in a vessel. Add hot water to soak the almonds and cover and set it aside for 20 minutes. After 20 minutes, drain the water. De-skin the almonds and take it aside

Add all the de-skinned almonds to the mixer jar. Add milk and grind it to a fine paste

Measure the almond paste. We need to add equal quantity of sugar for the measured paste. I got 3/4 cup of badam paste. So I have used 3/4 Cup sugar. The ratio is 1:1. Heat a heavy bottomed pan. Add badam paste along with sugar. Add ghee and keep stirring.

Initially the mixture would be so watery. Keep stirring till the mixture becomes thick and starts to roll like a ball without sticking to sides and bottom of the pan. You can add a small drop of mixture to the kitchen counter and allow it to sit for few seconds and then check if it becomes firm like a burfi and not like a halwa. When you get this correct firm consistency, then switch off the flame

Pour the burfi mixture to the greased pan. Level the edges and top using a ghee greased back of spoon or zipper cover. Allow the mixture to cool off for a while till we are able to touch it with little warmness left. When they are warm, cut them into desired pieces