Sunday, 19 October 2014

Badam / Almond Burfi

This soft textured Badam / Almond burfi is prepared using almond paste, sugar, ghee with mild flavoring of cardamom.

In this recipe there is  no - checking of string consistency; so it is suitable for beginners.  I adapted this recipe from here and you can complete this recipe within 20 minutes.

Try out this quick and easy to prepare sweet that is suitable for all special occasions!


Badam / Almonds - 1 cup
Sugar - 1 to 1
¼ cup
Milk - ¾ cup
Cardamom powder - ¼ tsp
Yellow food colour - a pinch (optional)
Ghee - 2 to 3 tbsp


Blanch almonds and remove the skins; Grind into a fine paste using milk.

Measure sugar equal to the amount of badam paste. Grease the suitable plate with ghee and keep aside.

Heat a heavy bottomed pan, add badam / almond paste, equal mount of sugar and 1 tbsp of ghee.  Continue mixing in medium flame, add yellow food colour ( if using) and caramom powder.

Add in regular intervals and keep stirring continuously over medium flame until the mixture starts to leave the pan and become a thick mass; 
switch off the gas.

Pour the mixture into a greased plate and garnish with chopped almonds / pistachios.

Allow them to cool 5 to 7 minutes and then cut into desired shapes.


Instead of cardamom powder; you can also use saffron.

Special tip for beginners:  If your burfi tuned out too soft and not able to cut into pieces, just transfer the mixture again to the  pan and stir for another 3-5 minutes; pour into the greased plate.


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