Home Festival Recipes Badam burfi recipe | quick diwali sweets recipes | almond fudge recipe

Badam burfi recipe | quick diwali sweets recipes | almond fudge recipe

by Jeyashris Kitchen
1113 views
BADAM BURFI RECIPE
Recipe of badam burfi – With video
badam-burfi
Badam burfi is an easy and quick diwali sweet recipe which my mother in law generally makes for diwali , but she makes it out of cashew nuts. Burfi is a compulsory one which they make at home for Diwali. As i have already posted KAJU KATLI recipe i wanted to try out burfi with badam | almonds. Bookmark this badam burfi recipe to try out for Diwali 2013 which falls on Nov 2 .
Check out my Full collection of diwali recipes too.

badam-burfi
MAKES: 10-12 BURFIS. PREPARATION TIME: 30 MINUTES. COOKING TIME:20 MINUTES
INGREDIENTS:

BADAM | ALMONDS 1/2 CUP
MILK 1/4 CUP +2 TBLSP
SUGAR 3/4 CUP
SAFFRON A PINCH(OPTIONAL)
GHEE 1-2 TBLSP
CARDAMOM POWDER A PINCH(OPTIONAL)

Video of badam burfi

                                     
                                   
badam-burfi-recipe
METHOD:

  • Soak the badam | almonds in very hot water for 20 minutes.
badam halwa 1
  • 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.
badam burfi 2
  • 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.
  • badam burfi 3
  • 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 4.4
  • Badam burfi is ready. You can pack this for friends and relatives for diwali.       almond-fudge-recipe  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 burfi while making

You may also like

46 comments

Veena Theagarajan October 17, 2013 - 6:26 am

I made it with Almond meal too.. Very tasty

Reply
nandoos Kitchen October 17, 2013 - 6:33 am

Delicious and very inviting burfi.

Reply
Kalpana Sareesh October 17, 2013 - 7:02 am

yumm yumm

Reply
Sapana Behl October 17, 2013 - 7:22 am

Delicious and yummy burfi !

Reply
Sona S October 17, 2013 - 8:18 am

Perfectly made burfi, looks yumm..

Reply
Sayantani October 17, 2013 - 9:30 am

wonderful recipe. perfect for the festival.

Reply
Janani October 17, 2013 - 9:50 am

Looks delicious and the recipe is equally tempting

Reply
Janani October 17, 2013 - 9:51 am

Looks delicious and the recipe is equally tempting

Reply
Sushma Madhuchandra October 17, 2013 - 12:32 pm

looks very tempting! how long did you stir the mixture?

Reply
Shanthi October 17, 2013 - 12:43 pm

Looking yummy and cute…

Reply
prathibha Garre October 17, 2013 - 1:24 pm

nicely done burfi….looks yummm

Reply
Anu October 17, 2013 - 1:52 pm

Burfi came out perfect squares. Lovely.

Reply
Hema October 17, 2013 - 3:13 pm

Delicious burfis, perfectly done and I like the tip for the badam peels..

Reply
Hamaree Rasoi October 17, 2013 - 4:19 pm

Lovely and delicious looking burfis. Amazing presentation.
Deepa

Reply
Priya Suresh October 17, 2013 - 9:49 pm

Those badam burfis are just tempting me..prefectly done.

Reply
Vimitha Anand October 17, 2013 - 9:55 pm

Burfi looks so temptng

Reply
MyMagic Pan October 17, 2013 - 9:57 pm

Wow!! This is so tempting!!

Reply
Gayathri Ramanan October 18, 2013 - 4:06 am

Badam burfis looks super cute and mouthwatering…

Reply
Happys Cook October 18, 2013 - 4:35 am

Awesome burfi with lovely flowers at bg… Planning to try it…

Reply
Shobana Vijay October 18, 2013 - 5:56 am

Wow.. really yummy and tempting jaya

Reply
Akhilesh October 18, 2013 - 6:10 am

Nice and simple recipe… whats Thogaiyals??

Reply
Suja Ram October 18, 2013 - 6:32 am

Nice Burfi Jeyashri. I do a similar one, but with an addition of cashews to it. Should try yours. Lovely presentation as always!

Reply
Suja Md October 18, 2013 - 1:18 pm

Wow..Jayashri..perfect soft looking burfies..love it!

Reply
Harini Rama Suresh October 21, 2013 - 6:41 pm

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.

Reply
Shweta R V October 22, 2013 - 5:48 pm

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

Reply
jeyashri suresh September 5, 2016 - 1:55 am

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

Reply
neha parveen December 16, 2013 - 10:14 am

it looks and sounds tasty.i'm definitely trying it at home 🙂

Reply
Madhu Rahul June 19, 2014 - 12:03 pm

I tried the recipe for the first time and it came out very well. Thanks a lot 🙂

Reply
Lotus Eyes October 19, 2014 - 11:33 pm

Looks yummy. I plan on trying this out. Thanks for posting.

Reply
Mommymehere October 20, 2014 - 4:37 am

Can I try this recipe without peeling off the almond skin

Reply
jeyashri suresh October 20, 2014 - 5:22 am

No you have to peel the skin else it will be bitter

Reply
Sangeetha Ramakrishnan October 24, 2014 - 6:20 am

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 🙂

Reply
Sangeetha Ramakrishnan October 24, 2014 - 6:22 am

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 🙂

Reply
Swetha Raman Chakravarthy September 1, 2016 - 12:52 pm

Easy to make but mine came like halwa. Couldnt cut it into pieces. What s the reason?

Reply
jeyashri suresh September 5, 2016 - 1:57 am

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

Reply
Diary October 15, 2016 - 5:03 pm

Can I try palm sugar instead of sugar

Reply
sathu October 25, 2016 - 11:22 pm

One quick question for how many days we can keep it out side in air tight container.
Thk u.

Reply
jeyashri suresh October 26, 2016 - 3:17 am

This can be stored for a week

Reply
Diary October 26, 2016 - 9:14 am

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

Reply
jeyashri suresh October 27, 2016 - 8:35 am

Once the sugar starts melting it will turn liquidy, not sure why it didn't come like that for you.

Reply
Diary October 26, 2016 - 9:15 am

pls reply whether palm sugar ie,panangarkandu can be tried instead of sugar

Reply
jeyashri suresh October 27, 2016 - 8:32 am

I am not sure . You can try that

Reply
Unknown October 28, 2016 - 8:56 pm

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.. 🙁

Reply
jeyashri suresh October 30, 2016 - 11:50 pm

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.

Reply
Gayathri Venkat October 11, 2017 - 7:02 pm

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?

Reply
jeyashri suresh October 13, 2017 - 10:55 am

Thank you so much Gayathri. I am not sure,but i think must be around 1/2 kg.

Reply

Leave a Comment