Badam burfi recipe – Badam barfi recipe Easy to make almond burfi recipe with full video and detailed step-by-step pictorial instructions.
Badam burfi is an exotic sweet recipe made using badam, sugar, ghee, and little milk as the main ingredients. Almond burfi is a very simple and easy sweet. We don’t have to see any string consistency in this burfi recipe. My mother-in-law used to make cashew coconut burfi for Diwali.
This almond burfi I learnt from my cousin. Burfi is a compulsory one we make for Diwali. Also, this can be made for Holi or Rakshabandan festival too. This burfi is made by soaking almonds in hot water and grinding it with milk. Later we add sugar and stir this until the right consistency is reached.
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Badam burfi recipe
Badam burfi recipe
Ingredients
- ½ cup Almonds
- ¼ cup + 2 tbsp milk
- ¾ cup sugar
- Few strands saffron
- 1-2 tbsp ghee
- A pinch Cardamom powder
Instructions
- Soak the badam | almonds in very hot water for 20 minutes.
- Take out the skin and grind it into a smooth paste. Add the milk for grinding. You can use the raw milk or the boiled and cooled milk too.
- Measure this paste . It came out 3/4 cup paste for me. so i added 3/4 cup of sugar.
- In a heavy bottomed pan , add this badam paste, sugar(equal amount of the paste) and 1 tblsp of ghee.
- Meanwhile grease a pan and keep it aside.
- Stir in this badam sugar mixture in a medium low flame.
- soak the saffron in 1 tblsp of warm milk for5 minutes and add that saffron milk to this.
- Stir well till the badam mixture becomes a thick mass and starts leaving the sides of the pan. Add the remaining 1 tblsp of ghee.
- Transfer this to the greased plate and when this becomes warm cut it into pieces.
- I just sprinkled some everest milk masala on the top.
- Badam burfi is ready. You can pack this for friends and relatives for diwali.
Notes
2. The badam peels can be added to Thogaiyals instead of discarding it.
3. You can add yellow food colour to the burfi while making the badam burfi.
METHOD:
- Soak the badam | almonds in very hot water for 20 minutes.
- Take out the skin and grind it into a smooth paste. Add the milk for grinding.You can use the raw milk or the boiled and cooled milk too.
- Measure this paste. It came out 3/4 cup paste for me. so I added 3/4 cup of sugar.
- In a heavy bottomed pan , add this badam paste, sugar(equal amount of the paste) and 1 tblsp of ghee.
- Meanwhile grease a pan and keep it aside.
- Stir in this badam sugar mixture on a medium low flame.
- soak the saffron in 1 tblsp of warm milk for5 minutes and add that saffron milk to this.
- Stir well till the badam mixture becomes a thick mass and starts leaving the sides of the pan. Add the remaining 1 tblsp of ghee.
- Transfer this to the greased plate and when this becomes warm cut it into pieces.
- I just sprinkled some everest milk masala on the top.
- Badam burfi is ready. You can pack this for friends and relatives for diwali.
Notes: - Do not add more milk while grinding and make the badam paste watery. Then it will take a lot of time to make the burfi.
- The badam peels can be added to Thogaiyals instead of discarding it.
- You can add yellow food colour to the Badam burfi while making
I made it with Almond meal too.. Very tasty
Delicious and very inviting burfi.
yumm yumm
Delicious and yummy burfi !
Perfectly made burfi, looks yumm..
wonderful recipe. perfect for the festival.
Looks delicious and the recipe is equally tempting
Looks delicious and the recipe is equally tempting
looks very tempting! how long did you stir the mixture?
Looking yummy and cute…
nicely done burfi….looks yummm
Burfi came out perfect squares. Lovely.
Delicious burfis, perfectly done and I like the tip for the badam peels..
Lovely and delicious looking burfis. Amazing presentation.
Deepa
Those badam burfis are just tempting me..prefectly done.
Burfi looks so temptng
Wow!! This is so tempting!!
Badam burfis looks super cute and mouthwatering…
Awesome burfi with lovely flowers at bg… Planning to try it…
Wow.. really yummy and tempting jaya
Nice and simple recipe… whats Thogaiyals??
Nice Burfi Jeyashri. I do a similar one, but with an addition of cashews to it. Should try yours. Lovely presentation as always!
Wow..Jayashri..perfect soft looking burfies..love it!
A quicker way to peel the skin from almonds are, heat a cup of water in the microwave for a minute and then add 20 pieces of almonds and heat it again in the microwave for a minute and a half and wait to cool the water a little and peel away. No need to wait for 20 mins.
Hi Jeyashri,
I tried this recipe over the weekend. I could not cut it into pieces, what do you think went wrong?
It tastes very nice but we are eating it as Badam Halwa… LOL
Is it that I added too much ghee?
Thanks
Shweta
Shweta sorry for the delayed reply, the reason may be you have taken this from the pan earlier. even if you take out and cut , if you feel it is like halwa add it back to the pan and cook for few more minutes. Then transfer it to a plate
it looks and sounds tasty.i'm definitely trying it at home 🙂
I tried the recipe for the first time and it came out very well. Thanks a lot 🙂
Looks yummy. I plan on trying this out. Thanks for posting.
Can I try this recipe without peeling off the almond skin
No you have to peel the skin else it will be bitter
Badam Burfi came out perfectly! I also made carrort burfi and ribbon pakoda which came out well too! Thanks and hope you had a great Deepavali 🙂
Badam Burfi was perfect! I also made carrort burfi and ribbon pakoda that came out well too! Thanks and I hope you had a great Deepavali 🙂
Easy to make but mine came like halwa. Couldnt cut it into pieces. What s the reason?
the reason may be you have taken this from the pan earlier. even if you take out and cut , if you feel it is like halwa add it back to the pan and cook for few more minutes. Then transfer it to a plate
Can I try palm sugar instead of sugar
One quick question for how many days we can keep it out side in air tight container.
Thk u.
This can be stored for a week
mam,I tried this and my hubby loved it.Thank u so much.however,while stirring it did not turn watery as shown in your video.May i know d reason pls..
Priya
Once the sugar starts melting it will turn liquidy, not sure why it didn't come like that for you.
pls reply whether palm sugar ie,panangarkandu can be tried instead of sugar
I am not sure . You can try that
Hi I tried it two times and one time it was chewy and now it is like a coarse powder ..I added more ghee and made ladoo :p how to get the correct consistency.. 🙁
I could guess you could have either cooked it more, as it will give a coarse powder or cooked less which gives a chewy texture.
While cooking, check the consistency by taking a small portion of the burfi and cool it and see, if you could make a stiff ball out of that mixture then it is perfect.
Hi Jeyashri really appreciate your site as this is such a close reference to everything my mom taught me from recipe to the measurements on the traditional snacks and sweets. Any idea on how much this badam burfi yields in kilogram or pound?
Thank you so much Gayathri. I am not sure,but i think must be around 1/2 kg.