Name: Badam Burfi with Almond Flour Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Indian
Ingredients: 3/4 cup + 2 tablespoons white sugar (100 grams + 12.5 grams); 1/4 cup + 2 tablespoons water; 2 pinches saffron (optional); 1 1/2 cups almond flour (150 grams); 2 tablespoons ghee (clarified butter); 1/2 teaspoon cardamom powder

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Introduction

Badam Burfi made with almond flour is a rich and flavorful Indian sweet that’s perfect for festive occasions or a delightful treat. This recipe is easy to follow and results in a smooth, melt-in-your-mouth dessert infused with cardamom and saffron.

A close-up of a stack of creamy, light beige square pieces of sweet, with a crumbly texture and thin dark red saffron strands sprinkled on top of each piece. The sweets are arranged in a loose pile on a white plate with an ornate silver border, and a few whole almonds are scattered around the base. The background features a white marbled texture that softly contrasts with the sweets, highlighting their smooth, slightly grainy surface and subtle color variations. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup + 2 tablespoons white sugar (100 grams + 12.5 grams)
1/4 cup + 2 tablespoons water
2 pinches saffron (optional)
1 1/2 cups almond flour (150 grams)
2 tablespoons ghee
1/2 teaspoon cardamom powder

Instructions

Step 1: Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Grease the bottom of a drinking glass with ghee and keep a rubber spatula nearby to help press the burfi into an even layer.
Step 2: In a large non-stick pan over medium heat, combine the sugar, water, and saffron. Stir until the sugar dissolves, then bring the mixture to a rolling boil. Let it simmer for about 3 minutes until the syrup slightly thickens.
Step 3: Add the almond flour and 1 tablespoon of ghee to the pan. Stir continuously to fully combine and ensure the almond flour is absorbed by the syrup. Cook until the mixture comes together, pulls away from the sides, and forms one mass—this usually takes 2 to 4 minutes.
Step 4: Turn off the heat and immediately stir in the remaining 1 tablespoon of ghee and the cardamom powder. Mix well to combine.
Step 5: Transfer the mixture into the prepared loaf pan. Spread it evenly using the rubber spatula, then press it firmly with the greased bottom of the glass to form a smooth, even layer. Optionally, sprinkle saffron threads, chopped almonds, or pistachios on top and gently press them into the surface.
Step 6: Let the burfi cool for 10–15 minutes. Lift it out using the parchment paper and place it on a cutting board. Slice into desired pieces with a sharp knife. Once fully cooled, store in an airtight container.

Tips & Variations

Use fresh almond flour for the best texture and flavor. You can substitute finely ground cashew flour for a slightly different taste.
Add a pinch of nutmeg or a few drops of rose water to enhance the aromatic profile.
To get the perfect firmness, watch the consistency closely when cooking—the mixture should be firm but not crumbly.
For a nutty garnish, try toasted coconut flakes or chopped pistachios instead of almonds.

Storage

Store the cooled Badam Burfi in an airtight container at room temperature for up to 5 days. For longer storage, keep it refrigerated for up to 2 weeks. Before serving chilled burfi, allow it to come to room temperature for the best texture. Reheating is generally not needed.

How to Serve

The image shows a pile of square-shaped sweets, each about two layers thick with a creamy beige color and a slightly grainy texture. The top layer is decorated with thin, scattered strands of saffron in a deep red color. The sweets are neatly stacked on a round white plate with an elegant silver edge featuring floral and swirl designs. Some whole almonds are placed next to the sweets, adding a light brown color contrast. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole almonds instead of almond flour?

Using whole almonds isn’t recommended as the recipe relies on fine almond flour for the smooth texture. If you only have whole almonds, grind them finely in a food processor before using.

Is ghee essential in this recipe?

Ghee adds richness and a nutty flavor that’s traditional for burfi, but you can substitute unsalted butter if needed. However, ghee provides a better texture and aroma.