Badam Katli [Burfi]

Easy Badam Katli or Badam Burfi (Almond Fudge) is made with store-bought almond flour. In less than 20 minutes you can make this divine sweet with just a handful of ingredients! A great make-ahead and freezes well too!

This recipe is naturally gluten-free and can be made vegan.

BADAM KATLI [BADAM BURFI]

The festive season is upon us and I wanted to make something quick and with minimum effort. A few weeks back I went to Costco and grabbed a huge pack of almond flour for a recipe I was working on. My kids love almonds, so I thought of using this almond flour and making my kid’s favorite almond burfi.

I love these quick fixes. It is so convenient, no need to peel or grind the almonds. Simply use the store-bought almond flour and you can turn it into this amazing badam katli.

Badam Katli or burfi (Barfi, or Barfee) is a popular Indian sweet made with almond flour, and sugar and flavored with saffron and green cardamom.

It is one of the popular sweets in India and is made during festivals like Raksha Bandhan, Diwali, Holi, Navratri, and on special occasions like weddings, and puja.

You will love this badam katli. It’s an easy sweet to make for the festive season or on any special occasion. With just a handful of ingredients, it comes together in less than 20 minutes. Infused with lovely, mild flowery, saffron flavor, cardamom, and goodness of almonds, this recipe is a must-try!

This badam katli and coconut burfi are my go-to recipes, especially during festivals. A great make ahead and so easy to make. Today, I am sharing my easy recipe for this divine, badam katli with just a few ingredients.

INGREDIENTS FOR BADAM KATLI

2 cups blanched almond flour

FOR SUGAR SYRUP

3/4 cup organic sugar

1/2 cup water

a pinch of saffron strands

2-3 green cardamom pods, optional

1-2 tsp ghee

FOR GARNISH (optional)

edible silver leaf (Chandi ka vark)

sliced almonds

few saffron strands

Pic Shown: Badam Katli [Badam Burfi]

HOW TO MAKE BADAM KATLI [BADAM BURFI]

Festivals are incomplete without traditional sweets. This Badam Katli or Badam Burfi [ Almond Fudge] is one of the our favorite sweets.

Badam burfi is simple to make and with a handful of ingredients, you can make soft, melt-in-mouth, delicious burfi. This almond fudge is quick and easy to prepare and is incredibly moist and satisfying. This recipe is naturally gluten-free and can easily be adapted to make it vegan.

DIRECTIONS FOR BADAM KATLI

Follow my easy recipe to make the best Badam Katli [Badam Burfi].

PREP FOR BADAM KATLI

Grease a silicon mat with some ghee. Set it aside.

For rolling the katli, cut a piece of plastic (Ziploc bag) or use a second silicon mat.

(optional) Grind the seeds to a fine powder using a mortar and pestle.

Note: Save the cardamom shell and use it to make a cup of chai 🙂

MAKE SIMPLE SUGAR SYRUP

In a non-stick pan, add water, sugar, saffron strands, and cardamom powder (optional).

Keep the heat to medium-low and keep stirring till the sugar is completely dissolved.

Once the sugar is completely dissolved, allow the sugar syrup to cook to a one-string consistency, stirring frequently. The syrup will be similar to a consistency of honey, slightly thick and light amber color.

To check the consistency of the syrup, dip the spoon in the syrup and remove it. Allow it to cool for a few seconds, and then touch the syrup with a clean forefinger. Now touch your thumb and forefinger, slowly roll your thumb and forefinger and gently pull them apart. You will notice one-thread consistency or a single string is formed. If the string does not break when you pull your forefinger and thumb apart the sugar syrup is ready.

MAKE BADAM KATLI DOUGH

Now, add the almond flour into the sugar syrup and mix it well.

Keep mixing the flour till it starts to leave the sides of the pan and forms into a soft dough ball.

Once the badam paste turns into a soft dough ball consistency, add some ghee and mix well.

CHECK FOR THE DONENESS OF THE DOUGH

Take a pinch of dough and roll it between your fingers. If it forms into a smooth, crack-free ball without sticking to your fingers, the dough is ready.

Turn OFF the heat.

SHAPE THE BADAM KATLI

Transfer the badam dough onto a greased silicon mat.

Allow the dough to rest for 3-5 minutes. Knead the dough for a few seconds.

Place a second greased silicon mat on top of the dough ball. Using a rolling pin, roll the dough ball into the desired thickness.

If the dough cracks while rolling, simply gather the dough and add a teaspoon of ghee and knead the dough.

Roll the dough while it is still warm. If you wait too long, the sugar will start to crystalize making it difficult to roll.

Note: For katli roll the dough into 1/4 inch thickness. For burfi roll the dough into 1/2 inch thickness.

With a sharp knife or pizza cutter, cut into desired shapes (triangle or square).

Garnish with a few strands of saffron, almond silvered, or silver leaf.

This recipe makes around 32-36 badam katli.

TO STORE THE BADAM KATLI

Store the badam katli in an air-tight container at room temperature. Badam katli stays fresh for 10-12 days at room temperature or up to 3 months in the refrigerator.

Pic Shown: Badam Katli [Badam Burfi]

TIPS FOR THE BEST BADAM KATLI

Use a good quality, blanched almond flour or make one at home. See the Frequently Asked Questions on How to make almond flour at home.

Make sure the almond flour has no lumps. Gently whisk the flour to break any lumps.

Do not substitute sugar with powdered sugar. Powdered sugar results in an undesirable taste and texture of katli.

Make sure the sugar syrup is a one-thread or single-string consistency before adding almond flour. The sugar syrup needs to be of the right consistency to form a katli.

If using green cardamom in the recipe, use freshly ground cardamom powder for best results.

I prefer a non-stick pan for this recipe. The almond-sugar mixture tends to stick a lot. Use a heavy bottom pan, Kadai, or a non-stick pan for best results.

Adjust the heat as and when needed. I use medium to low heat to make the katli. Hence assuring that the katli does not stick or burn.

Keep stirring frequently to avoid any katli sticking to the bottom of the pan.

Do not overcook the almond-sugar mixture otherwise, the katli will turn dry and crumbly. The almond-sugar mixture should form into a soft dough. It should not have any traces of liquid, but moist to touch and not wet. It should hold shape and not crumble when rolled into a ball.

TIPS FOR THE BEST BADAM KATLI [CONTINUED]

Check the doneness of the dough by taking a pinch of dough and rolling it between your fingers. If it forms into a smooth, crack-free ball without sticking to your fingers, the dough is ready.

Allow the dough to rest for 3-5 minutes and then roll it to the desired thickness. If the dough cracks while rolling, simply gather the dough and add a teaspoon of ghee and knead the dough.

Roll the dough while it is still warm. If you wait too long, the sugar will start to crystalize making it difficult to roll.

I spread the badam katli on a greased silicon mat, place a second greased silicon mat on top of the dough and roll it. This makes rolling the dough a lot easier, crack-free, and not sticky dough. You can use a clean plastic (Ziploc bag) or parchment paper for the same.

Use a sharp knife or pizza cutter to cut the badam katli into the desired shape (triangle or square).

Allow the badam katli to cool to room temperature before storing it in an air-tight container.

FREQUENTLY ASKED QUESTIONS

WHERE TO BUY ALMOND FLOUR

I buy blanched almond flour from COSTCO, Kirkland brand. You can use any brand of blanched almond flour.

CAN I MAKE ALMOND FLOUR

Making almond flour is a bit lengthy process, but yes you can make one at home.

HOW TO MAKE ALMOND FLOUR

In a pot bring 3 cups of water to a boil. Turn OFF the heat. Add 2 cups of almonds, cover the pot and allow the almonds to soak in hot water for 5 minutes.

After 5 minutes, strain the almonds into a strainer, and run them through some cold water. Gently rub the almonds, and the peel should come off easily.

Now, grind the almonds to a fine powder using a mixer grinder. Work in batches, as almonds when ground, release their natural oils.

You just made homemade almond flour. Use it to make badam katli 🙂

CAN I MAKE ALMOND FLOUR WITHOUT BLANCHING THE ALMONDS

Yes, you can make the almond flour without blanching the almonds. Simply grind the almonds to a fine powder and use it in the recipe.

Note that since the almonds are not blanched you will notice traces of peel in the flour.

WHAT FLAVORING TO USE

Saffron and green cardamom go great with almonds. I used some saffron as a garnish for the katli.

CAN I SKIP SAFFRON

Saffron adds a nice pale yellow color and mildly floral, saffron flavor to the katli. Feel free to skip it. You can use green cardamom instead.

Pic Shown: Badam Katli [Badam Burfi]

SUBSTITUTE FOR GHEE

Coconut oil or unsalted butter can be used instead of ghee. I would not recommend any other cooking oil, as each oil has its flavor and may leave its traces in the katli.

CAN I USE GRANULATED SUGAR

I use organic sugar in my cooking. It is slightly mild in flavor as compared to granulated sugar. Feel free to swap organic sugar with granulated sugar.

CAN I ADD SOME NUTS

Nuts add a nice crunch and flavor to the katli. Feel free to add nuts of your choice.

WHAT OTHER GARNISH TO USE

I have used saffron as a garnish. Edible silver leaves, nuts, green cardamon powder, and dry rose petals make a great garnish.

CAN I MAKE THIS KATLI VEGAN

Yes, simply use coconut oil or vegan butter instead of ghee.

CAN I MAKE KATLI AHEAD OF TIME

This Katli can be made ahead of time. You can make it months ahead and store it in an air-tight container in the refrigerator. It stays fresh for up to 3 months in the refrigerator.

CAN I FREEZE THE BADAM KATLI

Yes, you can freeze the katli. Store it in a freezer-safe container or Ziploc bag for up to 6 months. Thaw it in the refrigerator or on the kitchen counter and enjoy the katli.

MY BADAM KATLI IS NOT SETTING

When the Badama Katli does not set properly, there are mainly two reasons. Either the mixture was overcooked or it was undercooked.

When the badam mixture is overcooked, the mixture turns dry and crumbly and does not set properly. Simply transfer the badam mixture to the pan, add a few tablespoons of water or milk and cook the mixture to a soft dough ball consistency.

If you undercooked the mixture, the mixture has too much moisture, which prevents it from holding its shape. Return the mixture to the pan, and cook down the mixture to a soft dough ball consistency.

TRIED THIS RECIPE?

Hope you enjoy this Badam Katli Recipe!! If you give this recipe a try, please rate the recipe by clicking stars ⭐️ on the recipe card. Leave a comment and share your experience. Thank you ❤️ You can also follow me on Facebook, Pinterest, and Instagram for all the latest on my blog!! Subscribe to my Youtube Channel for easy and delicious video recipes. Happy Cooking!!

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