Badam Burfi with Almond Flour
Easy Badam Burfi with Almond Flour is so easy to make & satisfy a quick Indian sweets craving. You can make this Almond Burfi with Almond flour, a simple sugar syrup & ghee under 30 mins and decorate them with Chandi ka Vark or edible silver leaf for a festive touch. Badam Burfi is also know as Badam Katli, Almond Burfi, Almond Katli or Badam Burfi.
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Servings: 15 pieces
Calories: 65kcal
Ingredients
- 2 cups Almond Flour from the store
- 1 cup regular white sugar
- 2 tsp Good Quality Saffron Optional
- 3 tbsp Ghee in liquid state
- ½ cup Water
Instructions
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.
Video
Notes
- 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 :D
- 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.
Nutrition Facts
Badam Burfi with Almond Flour
Amount Per Serving
Calories 65
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 1mg0%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Calcium 13mg1%
Iron 0.2mg1%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 65kcal | Carbohydrates: 9g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 1mg | Fiber: 1g | Sugar: 7g | Calcium: 13mg | Iron: 0.2mg