Go Back
–+ servings
Badam burfi made with almond flour, cut into diamonds

Badam Burfi Recipe (Badam Katli)

Jyoti Behrani
Easy Badam Burfi, also called Badam Katli or Badam Barfi, made with store-bought almond flour. Ready in 20 minutes with just a handful of ingredients - no soaking or grinding required!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine Indian
Servings 32 -36
Calories 103 kcal

Equipment

Ingredients
  

INGREDIENTS FOR BADAM KATLI

FOR SUGAR SYRUP

FOR GARNISH

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

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.

Nutrition

Nutrition Facts
Badam Burfi Recipe (Badam Katli)
Amount per Serving
Calories
103
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
0.01
g
Monounsaturated Fat
 
0.04
g
Cholesterol
 
0.4
mg
0
%
Sodium
 
0.2
mg
0
%
Potassium
 
0.1
mg
0
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
3
g
6
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer

Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Tried this recipe?Mention @livingsmartandhealthy or tag #livingsmartandhealthy
Follow Me On PinterestFollow @livingsmartandhealthy!