Easy Badam Burfi (Almond Flour)
Quick almond burfi with fine store-bought almond flour, cardamom, and rose water. Stovetop method without sugar syrup threads. Gluten-free with vegan swap.
Equipment
- Heavy-bottom saucepan or kadai
- Whisk
- Silicone spatula
- Parchment paper
- Rolling Pin
- Sharp knife
Ingredients
For the burfi base
- 1/2 cup granulated sugar 100 g; 65 g; or 1/3 cup for lightly sweet
- 1/4 cup water 60 ml
- 1 cup fine blanched almond flour 100 g; spooned and leveled
- 1 teaspoon ghee 5 g; or refined coconut oil for vegan
- 1/4 teaspoon ground cardamom
- 1 teaspoon rose water or 1/2 teaspoon if your brand is strong
- Pinch fine salt (optional)
For garnish (optional)
- 1 to 2 teaspoons sliced almonds or pistachios
- Edible silver leaf (vark)
Instructions
Start the sugar base
- In a heavy saucepan over medium heat, combine sugar, water, rose water, cardamom, and salt (if using). Stir until sugar dissolves and the mixture comes to a rolling boil.
Add almond flour
- When the syrup boils, reduce heat to low. Add almond flour all at once. Whisk firmly 30 to 45 seconds until thick and lump-free. Switch to a silicone spatula if the dough stiffens.
- Stir in ghee or coconut oil. Cook on low, scraping the bottom often, 7 to 11 minutes until the dough thickens, turns matte, and leaves the sides of the pan.
Cook to the right stage
- Cool a tiny piece 10 seconds. Roll between greased fingers. It should form a smooth, non-sticky ball. If sticky, cook 1 to 2 more minutes on low and test again.
Set, roll, and cut
- Scrape hot dough onto parchment. Cool 2 to 3 minutes until handleable.
- Rub a few drops of ghee or oil on palms. Knead 20 to 30 seconds until smooth. If crumbly, sprinkle 1/2 teaspoon water and knead again.
- Cover with a second parchment sheet. Roll to about 1/8 inch (3 mm) thick.
- Peel top paper. Add vark and nuts if using. Cut squares or diamonds while warm. Let firm 20 to 30 minutes before stacking in a tin.
Notes
- Use fine blanched almond flour, not coarse almond meal, for a smooth katli texture.
- The non-sticky ball test is the main doneness cue; undercooked dough makes soft burfi that will not slice cleanly.
- Vegan: use refined coconut oil instead of ghee and skip dairy-based vark. (This recipe is not tested with coconut oil)
- Lightly sweet option: use 1/3 cup sugar; keep water the same and cook firmly to the ball stage.
- Storage: airtight tin at room temperature up to 3 days; refrigerate up to 7 to 10 days. Bring to room temperature 15 minutes before serving.
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