Badam Burfi with Almond Flour

Badam Burfi with Almond flour is the easiest Almond Burfi you'll ever make under 30 mins & with only 3 ingredients. These Badam Katlis are fudgy & melt in the mouth tender. It tastes just like the traditional Almond Katli minus the laborious process.

Badam Burfi Recipe Video

Badam Burfi with Costco Almond Flour

You can make Easy Badam Burfi with Costco Almond Flour or any Almond flour just like the Halwai style.

Soft, fudgy, and melt-in-the-mouth tender. These Badam Katlis are too good to resist!

And I am so happy to tell you that they stay tender inside the fridge too without becoming hard as biscuits 😛

There's a simple trick to keep them fridge soft (is that even a phrase?) read on to know more.

Almond Burfis from the store become so stiff when kept in the fridge that they have a bite to them. That's because they are adulterated.

This recipe of Badam Burfi with Almond Flour is exclusive and I am sure you are going to love it as much as we do.

Made under 30 mins with 3 main ingredients ( the silver leaves or Chandi Ka vark & saffron is optional).

No hassle of making fresh Almond flour with soaked nuts.

You need not worry about the consistency of the sugar syrup too.

As a result you need not constantly check for 1 string or 2 strings consistency of the sugar syrup.

I know, it stresses me out too 😀

But, not anymore today's Easy Badam Burfi made with badam powder is too good to be true, make a large batch otherwise you might not have any left for yourself 😀

Pro Tip: Kids love these Almond Burfis and you can serve them as a snack or a dessert, a great healthy alternative to candies. Popularly people relish it as a dessert but I often pack these Badam Katlis in my kids lunch box as a healthy snack.

What is Badam Burfi or Almond Burfi?

Badam Burfi or Almond Burfi is a homemade Almond fudge that's made with Almond Flour also know as badam powder, sugar syrup, ghee. Flavoring agents like saffron, cardamom powder and rose water are often used to enhance the flavor but they are totally optional.

Badam Barfi is also known as Badam Katli or Almond Katli. It's a popular Indian dessert sold, served and gifted during festive seasons like Holi, Diwali & family gatherings.

Badam = Almond

Katli or Burfi = Fudge

Summary: Badam Burfi, Badam Katli, Almond burfi, Almond Katli are all same. Burfi is also sometimes written as "Barfi".

Recipe Ingredients

1. Almond Flour: I used COSTCO almond flour, you can use any store bought almond flour. Do not use Almond meal. You can even make your own Almond flour or badam powder at Home using this Almond flour recipe. This extra step will make your recipe lengthy.
2. Sugar: Granular white sugar (regular white sugar)
3. Saffron soaked water: I did not use regular water, instead soaked the saffron and used that water along with the saffron strands. If you want to skip saffron than use the same amount of regular water.
4. Ghee: Ghee enhances the flavor manifold. You may even use canola oil or unsalted butter. Using butter might make the Badam Burfi with Almond flour a little hard when kept in the fridge. But, keeping them out at room temperature for sometime will make them tender again.

Note: Saffron soaked water will make the easy Badam Burfi lightly yellow in color and infuse them with a lovely mild floral, saffron fragrance. It's not over powering but desirable. If you skip using saffron the Almond Katlis will become white creamish or semi white in color.

13 Tips to make the Best Badam Burfi with Almond Flour

1. Make sure that the Almond flour is completely lump free before you add it to the pan: Break the almond flour lumps if any with the help of a fork before adding it to the skillet.
2. Prepare the Almond flour dough in a non stick skillet: The almond flour when mixed with the sugar syrup forms a paste like consistency and it becomes sticky. A non stick pan or skillet or kadai definitely helps to tame it.
3. Always cook the Badam flour over medium low heat: The flour might burn quickly. Always keep the flame low. Medium low is the perfect heat to bring the dough together.
4. Dissolve the sugar completely in the saffron water or regular water before adding the almond flour: This is very important. Do not rush this step, it doesn't take much time. Stir the sugar in the liquid briskly, raise the heat to medium, cover and bring to a boil quickly, stir again to dissolve the sugar completely. Otherwise the undissolved sugar crystals will make the Almond katli grainy and unpleasant to eat and make the dough very difficult to roll smoothly. The dough will crack indefinite times.
5. Do not use powdered sugar: It makes the Badam Burfi dense, and the changes the texture.
6. Turn off the heat and stop cooking the dough only when it begins to leave the sides of the pan: You can do a simple test to ensure that the dough is ready. Pinch the dough and roll between your fingers. If it forms a smooth ball without sticking to your fingers the dough is ready.
7. Allow the Almond dough to cool down for 5-6 mins before rolling it. It's more manageable that way.
8. Knead the dough with more ghee or oil: This smoothens out the dough and makes it more manageable to roll, lesser cracks are formed in the edges while rolling it.
9. Roll the dough when it's still warm: This is very important. The dough will roll crack free and smooth when it's still warm.
10. A piece or two of parchment paper (wax paper) makes things easy: The dough wont stick to the rolling pin and will roll out into a smooth crack free shape when you place a parchment paper on the top & than roll it.
11. Grease the surface before placing the dough for rolling: You may place it on top of a parchment paper or on top of your kitchen counter. Just don't forget t grease the surface with oil or ghee.
12. Always cut the Almond Burfi or Katli shapes with an extra sharp knife for excellent crack free jagged edges.
13. Allow the Almond Burfis to air dry for sometime before storing them in a container: They are more tender when rolled out and cut into burfi's as the dough is warmer. But, air drying them will set the Almond Katlis into perfect texture.

How to make Badam Burfi with Almond flour step by step?

Steps in words below pictures

How long can you store Badam Burfi?

You can store these Easy Badam Burfi with Almond flour for 1 month in the fridge. Stack them in a clean, dry & air tight container and store them.

Tips for keeping the Badam Burfi soft in the fridge

Todays easy Badam Burfi with almond flour is tender and melt-in-the-mouth delicious and they stay the same way even in the fridge.

That's the speciality of today's Badam Katli recipe.

And the secret ingredient is some extra ghee.

You need to add ghee thrice in three separate batches. Once, while preparing the dough in the hot skillet, than while you knead the warm dough to make it smoother and finally just a small ghee goes in for greasing the surface for rolling out the dough.

Note: Do not reduce the quantity of ghee from the recipe. It plays a major role and makes the Badam Barfi soft, keeps them tender even in the fridge, makes it easy to roll out the dough, and makes the dough crack free. You will end up with a smooth Almond Burfi.

Can you make Almond Burfi with fresh Almond Flour?

Yes, you can make Almond Katli with homemade fresh Almond flour or badam powder made from soaked and de-skinned almonds.

Here's How to make Almond Flour at home.

What is Chandi Ka Vark?

Chandi = Silver

Vark or Varak = Super fine foil.

Chandi Ka Vark is edible silver foil that's made by beating pure silver metal into a super fine filigree sheet that are only few micrometers in thickness.

Chandi ka Vark is also know as Chandi ka Warq and often times used to decorate Indian sweets and desserts. They add a touch of elegance and celebration and makes the sweets more attractive. These edible silver foils have no taste of their own.

Summary: Chandi Ka Vark is not Tin foil. It's Edible Silver foil that's certified Kosher, Vegan and Vegetarian.

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