Badam Burfi (Almond Candy)

September 24th, 2007 filed under Desserts, Gluten Free
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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:Badam Burfi

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


  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.

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.


If you enjoyed the recipe for Badam Burfi (Almond Candy), here are more great recipes you should try from Manjula's Kitchen.

110 Responses to “Badam Burfi (Almond Candy)”

  1. Nisha says:

    Hi aunty

    I have tried this recipe 1st time (with ghee) came out superb

    For the second time I used butter but burfi went sticky I could not able to cut itself

    Can u share me the reason

  2. Kristina says:

    Hi. I love almonds and this recipe sounds great for the Indian evening I have planned. I’ve got plenty of slivered and flaked almonds in the pantry. Do you think I could use these instead of whole almonds? Thanks.

  3. Suna says:

    Hi Mam

    I tried this recipe, it came out very well.

    Though I used almond meal, it was still chewy. What could be the reason please.

  4. [...] Cardamom is native to India, but my viking relatives (I’m sure I was related to one of them!) introduced it to Scandinavia over 1,000 years ago. That’s why cardamom always makes me think of my Swedish grandmother’s delicious Cardamom cinnamon rolls and not Badam Burfi. [...]

  5. [...] Burfi alla mandorla Share this:TwitterFacebookLike this:LikeBe the first to like this post. [...]

  6. Manju Rawat says:

    Hello Manjula aunty, i tried making badam burfi and it really turned out so well……i always refer your website for recipes since you give accurate quantity of the ingredients and your method is also very easy. My family and friends enjoyed it…

  7. Archana says:

    Dear Manjula Aunty,

    Very very very thanks for your recipe. I tried so many sweet recipies but i never get proper end result. So i quit making sweets. but today i tried your badam burfi and it was amazing.

    Really thanks for your recipe. It is really easy way of doing badam burfi. as you said badam flour makes burfi chewy. only thing i observed is we don’t need 1 cup milk for 1 cup badams.

    once again thank you so much aunty for the wonderful recipe.
    Can we make cashew burfi also in the same way. please let me know

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