Badam Burfi | Badam Katli | Almond Burfi
Festivals are not complete without traditional sweets. This Badam Burfi or Badam Katli or Almond Burfi is one of the ever favorite desserts and is loved by kids are adults alike.
Making burfis always gives me a jitter. Having said this, I make burfis very often as my kids love them. Yes, I have made blunders, but I have had many successes too.
The best part about burfi (or how I see it) is, that if the end part does not turn out the texture you want it to, it can be called halwa. Rarely have I gone beyond the cooking stage for burfi and made it crumbly, but many times I have cooked it under and made it as halwa.
This time though when I chose to make Badam Burfi, I had to be very careful about the texture and I wanted it to turn out to be burfi as I already have blogged my Badam Halwa before.
When looking for recipes, Kalyani was kind enough to guide me and also point me to this recipe from Nisha Madhulika's site. I followed the recipe pretty close except for increasing the quantity of sugar.
Why make this Almond Burfi
Unlike many other burfi preparations, this Almond Burfi was much easier as there was no sugar syrup consistency involved. Using powdered sugar helped in getting a lovely texture.
The badam katli also cooked fairly quickly. The best part is, if the katlis turn out too soft, we can return the mixture to the heat again and cook for a little bit more to get it right.
I would like to add a little bit more next time when I make this almond katli as this quantity yielded a moderately sweet katli and my sugar-loving boys would have liked it a bit sweeter.
Preparation time - 10 minutes plus a couple of hours of soaking time
Cooking time - 20 minutes
Difficulty level - medium
Ingredients to make Badam Burfi
- Almonds (whole)
- Powdered sugar
- Nei / ghee
- Milk
- Saffron threads
Step-by-step Process
Preparing the Almonds - Boil water and soak the almonds in simmering water. Turn off the flame and let it sit for about 30 minutes. I use a hot pack / hot case to soak my almonds.
After half an hour, remove the almonds from the water and peel their skin. The almond skin would come out very easily.
Now again soak the peeled almonds in hot water for about 2 hours to soften them. This step is very important to make sure that we can grind the almonds very smoothly.
Warm the milk and add the saffron thread to it. We will need ½ cup of milk, so I warmed the whole milk and then added the saffron to it.
After the second soaking, drain the water and transfer the almonds to the blender/mixie jar. Slowly add the saffron milk and grind the almonds to a very smooth paste. Make sure the mixture is neither too thick nor too thin. It should be well-grounded. If needed add a little bit more water or milk.
In a heavy bottom (preferably nonstick) pan, Heat 1 tablespoon of ghee and add the ground almond paste and the powdered sugar.
Stir well and cook the mixture over low-medium heat until it becomes a mass and starts to leave the sides of the pan and clinging to your ladle/spatula. The best part I noticed about this was you need to get it really stiff. So, don't worry about losing the right stage and if it will become too crumbly. For the Badam katli to set well it needs to become quite a solid mass in the flame.
Now turn off the heat and let the almond katli cool down until it is warm enough to handle.
Grease your hands with a little ghee and knead the mixture well. This ensures that the katli is very smooth without any chunks.
Shaping the Badam Burfi
Layer a piece of parchment over the work surface and grease it with a little ghee. Place the kneaded dough on the greased parchment and roll with a greased rolling pin. Roll until it is about ½ cm to ¾ cm thick.
Let it sit for about 20 - 30 minutes to set.
Using a ruler and a pizza cutter cut the katlis into the desired shapes and carefully remove them
The Almond Burfi is ready to be served. Store in an air-tight container. The katlis have a longer shelf life and can be refrigerated for up to a month.
Expert Tips and FAQs
Double soaking the almonds really helps in grinding them to a smooth texture to make this Badam Katli. I am going to use this method when making badam kheer as we all prefer it smoother.
The cooking process is very quick and does not need a lot of stirring.
When kneading the dough, take a small piece and flatten it. See if it sets well. If not, return the mixture to heat and cook it a little more. You can be fearless about how long you cook it.
The Almond Burfi tends to be on the chewier side if you cook it less, so make sure you cook it until you can no longer stir. If you missed the stage and removed it too quickly, return it to the pan and cook it again for a few more minutes.
The katlis had a better texture a day after it was made.
More Recipes With Almonds
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Recipe
Badam Burfi | Badam Katli | Almond Burfi
Equipment
- Blender
Ingredients
- 1 cup Almonds whole
- 1 ½ cups Powdered sugar makes medium sweetness
- 1 tablespoon Nei / ghee plus a little more to grease
- ½ cup Milk
- few Saffron threads
Instructions
- Boil water and soak the almonds in simmering water. Turn off the flame and let it sit for about 30 minutes. I use a hot pack / hot case to soak my almonds.
- After half an hour, remove the almonds from the water and peel its skin. The almond skin would come out very easily.
- Now again soak the peeled almonds in hot water for about 2 hours to soften it. This step is very important to make sure that we can grind the almonds very smooth. If we do not soak the almonds for the second time, we won't be able to grind it smoothly and the katli will turn out little granular.
- Warm the milk and add the saffron thread to it. We will need all the ½ cup of milk, so I warmed the whole milk and then added the saffron to it.
- After the second soaking, drain the water and transfer the almonds to the blender / mixie jar. Slowly add the saffron milk and grind the almonds to a very smooth paste. Make sure the mixture is neither too thick nor too thin. It should be well ground. If needed add a little bit more water or milk.
- In a heavy bottom (preferably nonstick) pan, Heat 1 tablespoon of ghee and add the ground almond paste and the powdered sugar.
- Stir well and cook the mixture over low-medium heat until it becomes a mass and starts to leave the sides of the pan and clinging to your ladle/spatula. The best past I noticed about this was you need to get it really stiff. So, don't worry about losing the right stage and if it will become too crumbly. For the katli to set well it needs to become quite a solid mass in the flame.
- Now turn off the heat and let it cool down until it is warm enough to handle.
- Grease your hands with little ghee and knead the mixture well. This ensures that the katli is very smooth without any chunks.
- Shaping the Katli -
- Layer a piece of parchment over the work surface and grease it with a little ghee. Place the kneaded dough on the greased parchment and roll with a greased rolling pin. Roll until it is about ½ cm to ¾ cm thick.
- Let it sit for about 20 - 30 minutes to set.
- Using a ruler and a pizza cutter cut the katlis into desired shape and carefully remove them.
- The katlis are ready to be served. Store in an air tight container. The katlis have a longer shelf life and can be refrigerated for up to a month.
Notes
- Double soaking the almonds really helps in grinding it to a smooth texture. I am going to use this method when making badam kheer as we all prefer it smoother.
- The cooking process is very quick and does not need lot of stirring.
- When kneading the dough, take a small piece and flatten it. See if it sets well. If not, return the mixture to heat and cook it a little more. You can be fearless about how long you cook it. The katlis tend to be on the chewier side if you cook it less, so make sure you cook it until you can no longer stir. If you missed the stage and removed it too quick, return it to pan and cook it again for few more minutes.
- The katlis had better texture a day after it was made.
Hi We just made it and You didn't even Have the measurements the amounts written at the beginning this ended up as Halwa. It is still good but not as cutlie`s.
I have all the ingredients measurements in the recipe card. Sorry, yours didn't turn out into katli, but glad that you were able to eat it as halwa. It might have just needed a few more minutes in the heat.
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Hi Sandhya
I tried out your recipe today and it came out very well. The katli was perfect texture and taste wise. I just increased the amount of powdered sugar a bit as you had suggested. Thank you so much for such a wonderful recipe.
Hi,need ur help I made this badam katli but it became too dry to roll, how can I fix it...pls help....
Hi Kavita, sorry that this happened to you. Try to heat the mixture lightly and slightly warm milk. Just a tsp at a time and mix well to combine. Now try to see if it is the right texture now.
I don't think I've ever eaten either burfi or halwa - I love learning new and interesting recipes from other cultures.
This looks absolutely amazing! I would never have thought to soak the almonds to get the texture smoother but it looks like it works great! I love the idea of using powdered sugar so the texture doesn't have the grainy texture of fudge when I make it. Can't wait to try this and start drooling over that saffron!
This must taste delicious, sweet and flavorful. Love the addition of saffron. I bet these goes perfect with cup of coffee. Lovely recipe. Great step by step instructions! You're so good in that 🙂
This almond fudge looks incredible. Almond is one of my favorite flavors so I know I would just love this. I also love the unique way you presented them!
Almond Burfi is my absolute favorite Indian sweet and this looks so delicious. I love that you always explain the steps so well and with pictures. Will try soon 🙂
I don't think I have ever tried badam burfi before but knowing they have almonds in them makes me crave them a lot!! It sure looks delicious and I bet the saffron adds another layer of yumminess, too!
I've never had Burfi before! It looks and sounds delicious. Pinning and hoping to try this recipe very soon!
Badam katli looks delicious, my hubby like kaju katili never made badam katili I am going to give it try for sure.
It looks and sounds wonderful. You did a great job explaining and giving directions. I've never tried to I love all the components in it so I'm sure I'd enjoy the end result.
This sounds simply delicious and it looks so cute and rustic too. I love almonds and fudge, so I'm sure this would be hit!
I really like almonds a lot so I'm sure this would be something I would Enjoy. You make this seem pretty easy to do with all your instructions and step by step photos 🙂
I am seeing a lot of recipes for traditional Indian sweets recently and I'm very tempted to give them a try.. This burfi looks very similar to marzipan which I love so I'll have to try these first!
Ive never had this treat but it sounds wonderful. I love the step by step instructions and photos!
This is new to me. They look like perfect little diamonds on a plate. I have used almond flour before and did like the taste. These would be perfect with a cup of tea for a nice afternoon treat.
This is something I would absolutely love!
I am looking forward to trying it. It sounds quite fabulous.
This is just lovely reminds me of Spanish turron. One of my favorite treats growing up =)
Your recipe is so thorough and I love the step by step pictures you included! It sounds like a delicious treat my whole family would enjoy!
Sadly I'm allergic to almonds, but I can imagine how delicious these sweets taste! I bet they are really popular.
One of my all time favorite diwali sweet is Badam burfi, Kaju Katli and Mango burfi. But I'm too lazy to make it myself. So I always end up buying lol. This looks perfect and so easy to make.
Yummy!! Kaju katlis are my favorite sweet. Have to try this almond katli.