Badam Burfi is a rich, fudgy Indian sweet made with almond flour, sugar, and cardamom and this version comes together in 20 minutes with just 4 ingredients, using store-bought almond flour. No soaking, peeling, or grinding almonds required.
Also known as Badam Katli or Badam Barfi, this melt-in-your-mouth treat is a staple during Diwali, Raksha Bandhan, Holi, and Navratri, and it's just as popular as a homemade gift or a make-ahead festive dessert.
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Why You'll Love This Recipe
- Ready in 20 minutes - no soaking or grinding almonds, thanks to store-bought almond flour
- Just 4 main ingredients - almond flour, sugar, water, and ghee
- Naturally gluten-free, and easy to make vegan with a plant-based fat swap
- Freezes well - make it ahead for festival season and thaw when needed
- No candy thermometer needed - the one-string sugar syrup test is simple to check by hand
I make a version of this almond burfi every festive season. A big bag of Costco almond flour is usually the starting point - my kids love it, and skipping the soak-and-grind step means it's realistic to make on a weeknight, not just when I have a free afternoon.
What Is Badam Burfi
Badam Burfi is a classic Indian sweet made from ground almonds (badam) and sugar, traditionally flavored with cardamom and saffron. The almond mixture is cooked with sugar syrup until it forms a soft, dough-like consistency, then rolled out and cut into diamonds or squares.
The texture is smooth, slightly dense, and melt-in-the-mouth - closer to a fudge than a candy. It's often finished with edible silver leaf (vark) or sliced almonds for a festive look, and it's a common gift during Diwali and wedding season.
Badam Burfi vs. Badam Katli vs. Badam Barfi
These three names all refer to the same sweet - the differences are regional and stylistic, not different recipes:
- Badam Burfi / Badam Barfi: the most common names across North India; "burfi" and "barfi" are just spelling variations of the same word.
- Badam Katli: the same sweet rolled thinner (about ¼ inch) and often cut into diamond shapes, similar to how Kaju Katli is cut.
- Almond Fudge / Almond Burfi: the English names used interchangeably with all of the above.
This recipe works for all three - roll it thicker (½ inch) for classic burfi, or thinner (¼ inch) for katli-style diamonds. The ingredients and method don't change.
Ingredients For Badam Burfi
Almond Flour (Badam): Use finely ground, blanched almond flour - not almond meal, which is coarser and made with the skins on. Blanched flour gives the smooth, fudge-like texture this recipe is known for.
Granulated Sugar: Combined with water to make the sugar syrup that binds the almond flour. Don't substitute powdered sugar - it changes the texture and can make the burfi grainy.
Water: Used to dissolve the sugar and form the syrup. Getting the syrup to the right consistency (one-string stage) is the key step for a good final texture.
Ghee: Added to the dough for richness and to make it easier to knead and roll without cracking. Also used to grease your hands and work surface.
Cardamom Powder (optional): Adds warm, fragrant flavor. Freshly ground cardamom gives the best result.
Saffron Strands (optional): Adds a subtle floral flavor and a golden tint to the syrup.
Silver Vark (optional): Edible silver leaf used for a decorative, festive finish. Skip it if you can't find it - it doesn't affect flavor.
How to Make Badam Burfi with Almond Flour
Step 1: Prep
Grease a silicone mat with ghee and set aside. Cut open a Ziploc bag or grease a second silicone mat for rolling. If using whole cardamom, grind the seeds to a fine powder (save the pods for chai).
Step 2: Make the Sugar Syrup
Add water, sugar, saffron, and cardamom powder to a non-stick pan over medium-low heat. Stir until the sugar fully dissolves, then let it cook to a one-string consistency, stirring frequently - it should look like honey: thick and light amber.
To test: dip a spoon in the syrup, let it cool a few seconds, then touch it between your thumb and forefinger. Pull them apart slowly - a single unbroken thread means the syrup is ready.
Step 3: Make the Dough
Add the almond flour to the syrup and mix well. Keep stirring until the mixture pulls away from the sides of the pan and forms a soft dough ball. Stir in the ghee.
To check doneness, roll a pinch of dough between your fingers - it should form a smooth, crack-free ball that doesn't stick. Turn off the heat.
Step 4: Shape the Burfi
Transfer the dough to the greased silicone mat and let it rest 3-5 minutes. Knead briefly, then place a second greased mat on top and roll out with a rolling pin while the dough is still warm (it becomes harder to roll as the sugar cools and crystallizes).
If the dough cracks while rolling, gather it back up, knead in a teaspoon of ghee, and try again. Cut into diamonds or squares with a sharp knife or pizza cutter. Garnish with saffron strands, sliced almonds, or silver vark.
Makes about 32-36 pieces.
Variations
Rose Badam Burfi: Add a little rose water or rose essence to the syrup for a floral note.
Chocolate Badam Burfi: Mix in a spoonful of cocoa powder or melted dark chocolate for a chocolate-almond fudge.
Vegan Badam Burfi: Swap the ghee for coconut oil or another plant-based fat, and confirm your sugar is vegan-friendly.
Storage
Store in an airtight container at room temperature for 10-12 days, or refrigerate for up to 3 months. Let refrigerated pieces come to room temperature before serving for the best texture.
Tips For Perfect Badam Burfi
- Use fine, blanched almond flour - whisk out any lumps before starting.
- Skip powdered sugar - it throws off the texture.
- Nail the one-string syrup stage - this is what determines whether the dough sets properly.
- Use a non-stick or heavy-bottomed pan - the almond-sugar mixture sticks easily.
- Keep the heat medium-low and stir constantly to avoid scorching.
- Don't overcook the dough - it should be moist but not wet, and hold its shape without crumbling.
- Roll while warm - the dough gets harder to work with as it cools and the sugar crystallizes.
- Use two greased silicone mats (or a Ziploc bag) to roll - this keeps the dough from sticking or cracking.
- Cool completely before storing in an airtight container.
Frequently Asked Questions
Boil 3 cups of water, turn off the heat, and soak 2 cups of almonds for 5 minutes. Drain, rinse under cold water, and rub off the skins. Grind the peeled almonds in batches in a mixer grinder (working in batches prevents the almonds from releasing too much oil and turning into paste).
Almonds provide healthy fats, protein, and vitamins, but badam burfi also contains a meaningful amount of sugar per piece. It's best enjoyed as an occasional festive treat rather than an everyday snack - one piece runs about 103 calories (see the nutrition panel in the recipe card).
Based on this recipe, one piece (about 1-inch square) has approximately 103 calories. See the full nutrition breakdown in the recipe card below.
They're the same sweet. "Burfi" and "barfi" are spelling variations of the same word, and "katli" refers to the same recipe rolled thinner and cut into diamonds. See the full comparison above.
Yes - this recipe uses the one-string hand test described in the method above, so no thermometer is needed.
Yes. Store pieces in an airtight, freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Almond flour is finely ground, blanched almonds (skins removed). It's naturally gluten-free and lower in carbs than wheat flour, which is why it's commonly used in both baking and Indian sweets like this one.
More Indian Sweets
- Peda Recipe with Milk Powder
- Til Ke Laddu Recipe With Jaggery
- 2-Ingredient Mango Ice Cream Barfi
- Besan Burfi Recipe
- Coconut Burfi (Nariyal Barfi)
Badam Burfi Recipe (Badam Katli)
Equipment
Ingredients
INGREDIENTS FOR BADAM KATLI
- 2 cups blanched almond flour
FOR SUGAR SYRUP
- ¾ cup organic sugar
- ½ cup water
- a pinch of saffron strands
- 2-3 green cardamom pods, optional
- 1-2 teaspoon ghee
FOR GARNISH
- edible silver leaf (Chandi ka vark)
- sliced almonds
- few saffron strands
Instructions
Step 1: Prep for Badam Burfi
- 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.
- Grind a few strands of saffron with a pinch of sugar. (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 ?
Step 2: Make simple Sugar Syrup
- In a non-stick pan, add water, sugar, ground 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.
Step 3: Make Badam Burfi 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.
Step 4: Check the Badam Burfi 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.
Step 5: Shape the Badam Burfi
- 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 ¼ inch thickness. For burfi roll the dough into ½ 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 about 32-36 badam katli.
Step 6: Store the Badam Burfi
- 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.
Notes
- Use fine, blanched almond flour - whisk out any lumps before starting.
- Skip powdered sugar - it throws off the texture.
- Nail the one-string syrup stage - this is what determines whether the dough sets properly.
- Use a non-stick or heavy-bottomed pan - the almond-sugar mixture sticks easily.
- Keep the heat medium-low and stir constantly to avoid scorching.
- Don't overcook the dough - it should be moist but not wet, and hold its shape without crumbling.
- Roll while warm - the dough gets harder to work with as it cools and the sugar crystallizes.
- Use two greased silicone mats (or a Ziploc bag) to roll - this keeps the dough from sticking or cracking.
- Cool completely before storing in an airtight container.
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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