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

By Swapna Sunil  |  17th May 2016  |  
5 from 4 reviews Rate It!
  • Badam /Almond Burfi, How to make Badam /Almond Burfi
Badam /Almond Burfiby Swapna Sunil
  • Prep Time


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About Badam /Almond Burfi Recipe

Almond burfi is so subtle and mild in sweetness but has its own unique nutty flavour. It is so simple yet so loved as a dessert, can be made and stored much ahead of the occasion or festival. Almonds are very rich in Vitamin B and E. They lower the bad cholesterol, aid in weight loss, help strengthen the bones and teeth. Moreover the sugar content in this is low when compared to other desserts.

Badam /Almond Burfi

Ingredients to make Badam /Almond Burfi

  • 1 cup almonds / Badam
  • 1/2 cup Milk
  • 1.5 cups sugar
  • 1/2 cup water
  • A pinch of saffron drenched in a tbsp of milk
  • 1/2 cup or 110 gms butter

How to make Badam /Almond Burfi

  1. In a bowl take the almonds and add enough warm water to soak the almonds completely. After an hour drain the water and peel the skin off.
  2. Next in a small bowl add a tbsp of warm milk and add the saffron strands and set this aside until needed.
  3. Cut the butter into small cubes and keep ready.
  4. Now grind the peeled almonds into fine paste using half cup of milk. (Do not add more as it disturbs the consistency of burfi)
  5. Next, In a non stick pan add the sugar and water. Bring this to a boil until melted and attains one string consistency.
  6. Next, lower the heat to medium and add the ground almond paste and stir well.
  7. Keep stirring this on medium heat until it turns thick. Be cautious as it sticks to the pan real quick. This might take 10 to 15 minutes.
  8. Once thick keep adding butter cubes one by one in intervals and keep stirring. Repeat this until all the butter is mixed in, this results in a glossy texture.
  9. Next stir in the saffron milk. Keep stirring and cooking on medium heat until thick and starts leaving the sides of the pan..
  10. Meanwhile grease a tray and keep ready for setting the burfi. Once it starts to leave the pan, transfer it to the greased tray.
  11. Now set this at room temperature until firm or for 2 to 3 hours. (To quicken the process you can set it in the fridge once it comes to room temperature) Later cut into cubes or diagnals according to your preference. Garnish with chopped nuts and saffron.
  12. Tasty nutty Almond / Badam burfi is all ready to be served and enjoyed with family and friends.

My Tip:

Do not over cook the sugar syrup, one string is perfect. Grind the almonds with just half cup of milk, do not add excess liquid. Keep stirring while cooking the almond paste as it sticks to the bottom and burns in no time. Use a good quality non stick pan preferably.

Reviews for Badam /Almond Burfi (4)

Swarnalatha Mysore2 years ago

why not pure ghee instead of butter?

Shoba Bharathraj2 years ago

super !!!!

Rinku Sinha2 years ago


Hemakshi Makhija2 years ago

They look exquisite!

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