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.
Table Of Contents
- 1 Badam Burfi Recipe Video
- 2 Badam Burfi with Costco Almond Flour
- 3 What is Badam Burfi or Almond Burfi?
- 4 Recipe Ingredients
- 5 13 Tips to make the Best Badam Burfi with Almond Flour
- 6 How to make Badam Burfi with Almond flour step by step?
- 7 How long can you store Badam Burfi?
- 8 Tips for keeping the Badam Burfi soft in the fridge
- 9 Can you make Almond Burfi with fresh Almond Flour?
- 10 What is Chandi Ka Vark?
- 11 Badam Burfi with Almond Flour
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”.
- 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.
- Sugar: Granular white sugar (regular white sugar)
- 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.
- 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
- 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.
- 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.
- 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.
- 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.
- Do not use powdered sugar: It makes the Badam Burfi dense, and the changes the texture.
- 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.
- Allow the Almond dough to cool down for 5-6 mins before rolling it. It’s more manageable that way.
- 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.
- 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.
- 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.
- 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.
- Always cut the Almond Burfi or Katli shapes with an extra sharp knife for excellent crack free jagged edges.
- 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
Time needed: 20 minutes.
How to make Badam Burfi with Almond Flour?
- Prepare an easy Sugar syrup
Dissolve sugar and saffron water in a non stick skillet over medium heat. Stir briskly, cover and cook until the sugar completely dissolves.
- Prepare the Almond flour dough
When the sugar syrup becomes bubbly immediately lower the temperature to medium low and add the almond flour. Stir to mix well, drizzle ghee and cook stirring often until the almond flour begins to leave the sides of the pan.
- Do the dough test
When the almond flour begins to leave the sides of the pan and starts to come together in the form of a dough perform a simple test to check if the dough is ready. Pinch a small amount of dough and roll it into a ball in-between your fingers. If the dough rolls into a smooth ball without sticking to your fingers than that means that the dough is ready. Turn off the heat. Allow the dough to cool down for about 5-6 mins.
- Knead the Almond flour dough
Drizzle some more ghee and knead the dough to form a smooth dough. You have to perform this step when the dough is still warm.
- Roll the almond flour dough on a flat surface
After kneading the dough immediately grease a working surface with oil or ghee place the dough, place a parchment paper on top of the dough, press and flatten the dough with your palm first than with the help of a rolling pin roll it into a circle or rectangular shape according to your preferred thickness.
- Cut out the Burfis immediately
With the help of sharp knife cut the dough into either squares or diamonds. Allow the Badam Burfis to air dry for about 15 mins. Serve them or store them.
If you choose to apply Chandi ka Vark (silver leaf) apply the vark to the rolled out dough before cutting out the Burfis. Than cut out the Burfis.
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.
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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Watch Recipe Video
- 2 cups Almond Flour (from the store)
- 1 cup regular white sugar
- 2 tsp saffron strands (Optional)
- 3 tbsp Ghee (in liquid state)
- 1/2 cup Water
Making the easy Sugar Syrup
- Before beginning the recipe prepare the saffron water. Soak the saffron in warm water for 10 mins. We will use this to make the sugar syrup. In case you don’t want to use saffron, than skip this step and use regular water to make the syrup.
Making the Almond Flour Dough
- Set a non-stick skillet over medium heat. Add sugar and pour the saffron soaked water along with the saffron strands in the skillet. Stir briskly to mix everything. Than cover and cook for 2-3 mins. Open the cover and stir well. The sugar should completely dissolve at this stage and the syrup will start bubbling.
- Lower the heat to medium low and immediately add the almond flour to the syrup and start mixing briskly with the help of a spatula. Cook the almond flour and syrup mixture for sometime (5-6 mins approx). Add 1.5 tbsp ghee at this stage and cook until the mixture begins to leave the sides of the pan forming a dough.
- As the almond flour mixture begins to come together in the form of a dough do a simple test to know whether it’s completely ready. Pinch a small amount of dough and roll it into a ball inbetween your fingers (refer the steps photos & the video) if it forms into a neat, smooth ball without sticking to your fingers the almond flour dough is completely ready. Turn off the heat and allow the dough to rest for 5-6 mins to bring down its temperature.
- After 5-6 mins when the dough is still warm add the rest of the ghee (1.5 tbsp) to the dough and begin kneading it for 2-3 mins. The dough is now completely ready to roll.
Rolling the almond flour dough and making the Badam Burfis
- Immediately grease the working surface with ghee or oil.
- Place the dough on the working surface and place a parchment paper on top of the dough. Press the dough gently with the help of your fingers to flatten it a bit. Than roll the dough with the help of a rolling pin into a disc or a rectangular shape.
- Grease a sharp knife and cut out the Burfi shapes or squares. Do not disturb the Burfis, allow them to air dry for 10 mins before storing them. They set very well when allowed to air dry for sometime.
Applying the Chandi Ka Vark or Edible Silver leaf
- Incase you want to decorate your Badam Burfis with Chandi ka Vark. Than, you need to follow this extra step. It’s easy and simple.
- Once the dough is rolled out apply the Chandi ka Vark on top of the rolled dough.
- Cut out the Burfis and follow the rest of the recipe as mentioned above.
- Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
- You may re roll the edge pieces and try to form a barfi shape. I love eating them while I decorate the Badam Burfis 😀
- Total number of Badam Burfis from today’s recipe: You’ll get about 12 nice and thick Burfis about 2″ long, 5-6 burfis won’t be perfect the tips might be cut off as they are the edge pieces.
- Don’t miss the tips & tricks shared in the posts body.