Badam Burfi (Almond Candy)

September 24th, 2007 filed under Desserts

Badam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.

Recipe makes 20 pieces.

Ingredients:

• 1 cup whole almonds
• 1 cup sugar
• Pinch of Cardamom powder
• 2 tablespoons butter or ghee (clear butter)
• 1/3 cup milk

Method

1. Soak the almonds in hot water for 30 minutes.
2. Peel the skin off the almonds. Blend the almonds into a fine paste using just enough milk as needed to blend.
3. Add the sugar and whip it for a couple of minutes.
4. Heat the ghee in the frying pan on low-medium heat.
5. As the ghee melts, add the almond paste and cook on medium heat, stirring continuously.
6. Continue stirring until the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan.
7. Add the cardamom powder. Remove the frying pan from the heat.
8. Whip the batter using a spoon in a circular motion for about two to three minutes.
9. Pour it into the prepared greased pan.
10. Smoothen the surface of the mixture to about a quarter inch thick.
11. Let cool for about 20 minutes until burfi is just look warm.
12. Cut into 1-inch squares or any shape you like.
13. Cool to the room temperature and store burfi in an airtight container.
14. Almond burfi has a long shelf life and can be kept outside for up to one week. When refrigerated, almond burfi will last a couple of months.

Suggestions:
You can make burfi using almond meal or almond flour. If you are using almond meal, mix one cup almond meal with the sugar and milk and knead the mixture for two minutes. Let the mixture sit for 10 to 15 minutes. Then follow the directions above. The almond flour burfi will be a little chewy.

65 Responses to “Badam Burfi (Almond Candy)”

1. Sagaa says:

   March 10, 2010 at 9:58 am

   Dear Manjula Aunty,
   Thank you so much for the wonderful website. I made this sweet and it tuned out really good. Every one was asking for the recipe as they loved it and no one had ever tasted it before. Thank you so much.

   Reply
2. bkk bhagawan says:

   January 16, 2010 at 3:57 pm

   Can I use pure kova with it , does it help ?

   Reply
3. Rudran says:

   January 14, 2010 at 5:13 am

   This came out geat, even better than the ones i tried in india. I cant believe how easy it was. Thanks

   (P.S. I’m only 16 so if i can do it anyone can )

   Reply
4. Aurea says:

   December 24, 2009 at 10:13 pm

   Merry Christmas Aunty,

   I am going to try out ur recipe now n will let u know how its come out.
   Thanks so much!

   Reply
5. Sowmya says:

   December 15, 2009 at 10:41 am

   Hello aunty ji,

   I am trying out this recipe today. Can i use 2% milk instead of whole milk or even half n half would do?

   All your recipes are great and gives me encouragement to try something now

   Thanks a lot!

   Reply
   • Manjula Jain says:

     December 15, 2009 at 12:13 pm

     Hi Sowmya, Eather milk will work.

     Reply
6. ASIM says:

   October 30, 2009 at 2:32 pm

   THANKS ALOT I NEVER KNEW TO MAKE BARFI IS SO EASY , I MADE YOUR RASGULAS ALSO TODAY AND IT WAS QUITE GOOD FOR FIRST TIME.YOU MAKE PEOPLE HAPPY DOING THAT.GOD GIVE YOU HAPPINESS AND HEALTH

   Reply
7. param says:

   October 29, 2009 at 6:29 am

   Tried the receipe but alas inspite of following the procedure to the T it did nt solidify. Wonder if I put more milk or what????????????

   Reply
   • Rudran says:

     January 14, 2010 at 5:14 am

     You might have used a bit too much milk, or not cooked it for long enough. Reducing amount of sugar also affects ability to set.

     Reply