Badam Burfi / Almond Katli | How to make Badam Burfi / Almond Katli

By Menaga Sathia  |  12th Nov 2015  |  
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  • Badam Burfi / Almond Katli, How to make Badam Burfi / Almond Katli
Badam Burfi / Almond Katliby Menaga Sathia
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About Badam Burfi / Almond Katli Recipe

The recipe given here is a Non Soaking method.

The delicious and mouthwatering Badam Burfi / Almond Katli is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Badam Burfi / Almond Katli is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Badam Burfi / Almond Katli. Menaga Sathia shared Badam Burfi / Almond Katli recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Badam Burfi / Almond Katli. Try this delicious Badam Burfi / Almond Katli recipe at home and surprise your family and friends. You can connect with the Menaga Sathia of Badam Burfi / Almond Katli by commenting on the page. In case you have any questions around the ingredients or cooking process. The Badam Burfi / Almond Katli can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Badam Burfi / Almond Katli with other users

Badam Burfi / Almond Katli

Ingredients to make Badam Burfi / Almond Katli

  • almond Flour - 1/2 cup
  • sugar - 1/2 cup
  • water - 2 tbsp
  • ghee - 1 tsp

How to make Badam Burfi / Almond Katli

  1. Grease a plate or a board with little ghee.
  2. Heat a wok, add sugar and 2 tbsp of water. Keep stirring on low flame. Keep a small bowl containing water. Check by pouring a few drops of sugar syrup in water, it should be a fine thread that doesn't dissolves in water
  3. At this stage, add the almond flour in sugar syrup and keep stirring. After 3-4 minutes the mixture gets thick. The dough should not be too dry.
  4. Switch off the flame, when its still warm, knead the dough smoothly. The dough was grainy but after kneading it becomes smooth. Now lay a butter paper, place the dough and cover with another butter paper.
  5. Roll the dough into a thin layer and cut into diagonally or square to make pieces.
  6. Cool down and store it in a airtight container.

My Tip:

Its very important to check the string consistency, if u missed this, the dough will not form and the mixture will be crumbly. Here I used store bought almond flour, you can soak the almonds, peel & grind it to a powder and further continue the procedure. Always use less water to make sugar syrup to get the consistency quickly. I recommend to do the entire process on a low flame. You can also use cashews instead of almonds. If the mixture is too dry then add few drops of ghee and knead it, don't use milk as its shelf life is very less.

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