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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 !

Table of Contents

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:

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 ¾ cup of badam paste. So I have used ¾ 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