Diwali recipesBadam burfi recipe

Badam burfi recipe

Badam burfi 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
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Badam burfi recipe

Easy to make Badam burfi recipe - Almond burfi recipe
Course Diwali recipes, Traditional sweet
Cuisine Indian
Keyword Diwali recipes, sweets
Prep Time 10 minutes
Cook Time 25 minutes
Soaking time 20 minutes
Total Time 55 minutes
Servings 11 pieces
Author Jeyashri suresh

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.

Video

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Notes

1.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.
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.
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

46 COMMENTS

  1. 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.

  2. 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

    • 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

  3. 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

  4. 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.

  5. 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?

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