Badam Kesar Burfi is a delicious sweet that can be prepared within 20 minutes. Almonds flour is used for this Burfi, which makes it easy and quick to prepare. Burfi stays good for weeks and perfect for Diwali, navaratri and make – ahead sweet.
As I told in my Almond Halwa recipe I am back with another Almond flour based recipe. I have been experimenting Almond flour with Indian recipes. Having a sweet tooth without any second thoughts, traditional Indian sweets always comes to my picture. In “Sweet February” you might have seen lot of Burfi. Here is one with a healthy almond meal.😋
This Badam Burfi is my MIL recipe. I am a big fan of her Maida Burfi. Every time she visit us her Maida burfi, Sweet kozhukattai and Sweet poli happens frequently. One day seeing the Almond meal in the pantry she wanted to try a Burfi with it. I am so glad that happened, now a days this Burfi over takes maida Burfi. Ever since she started preparing this sweet, this burfi is one of our family’s favorite sweet. Amma always cuts it in the shape of diamond, my son just goes behind her and keep asking for diamond sweet.
We personally don’t feel a difference in taste between traditional Badam Burfi with this Almond flour version. I am just inclined towards this method because of the simplicity in the procedure.
No soaking of almonds and no peeling the skin. When you feel like preparing the sweet just measure a cup and start the process. I like the no waiting time for the almonds to soak in hot water for this method.
My yet another favorite part of this Sweet is the sugar syrup consistency. No single, double or any sugar syrup check. Put sugar and water together let it boil. The moment you see bubbles add the flour, how easy is that😎😎
Every time Amma prepares it, I ask for the recipe she says, Kan alavu Kai alavu( see and put the ingredients without measurement). Well that is difficult for me. I wanted measurement so that it will be easy for me. This time when she came here I stood next to her with measuring cup and made a note of it.
I have followed pretty much the same recipe except the saffron part. Off-late I try to add saffron in all my sweets. I love the beautiful color it gives without food color and ofcourse the taste.
In our home hubby is inclined towards Katli texture but for me it is always Badam burfi✋🏻✋🏻
If you are like me, check out these Burfi recipes,
Almond Burfi | Badam Kesar Burfi
Ingredients
- Almond flour - 1 cup
- Sugar - 1 + 1/2 cup
- Water - 3/4 cup
- Cardamom powder - 1/4 tsp
- Saffron - 1/8 tsp
Instructions
- Place parchment paper on tray/ plate and grease it with ghee
- In a wide heavy bottomed pan add sugar, cardamom powder and water. Cook on medium flame
- Once the sugar syrup starts bubbling (boiling) add the almond flour. Stir it well initially to remove the lumps
- Continue cooking and stir once in a while
- Once the almond mixture starts boiling(bubbling) add butter and continue cooking
- Switch off when the mixture becomes like a mass and leaves the pan. Transfer immediately to the greased plate
- After the burfi is cooled down a bit cut into desired shape. Transfer into container after it is cooled completely
Video
Notes
- Food color can be added if preferred
- Almond extract can be added for extra flavour
- Nuts can be sprinkled
- Ghee can be used instead of butter
- Burfi starys good for 2 weeks
- Regular almonds can be used instead of almond flour. Soak and peel the skin. Dry roast the almost a bit till the wet texture goes and pulse it
- If burfi is cut after a longtime it might be difficult to cut it with a proper shape
- If you over cook the burfi and it become crumbs after transferring into a try. Grind the crumb with little milk and cook it again and cut into shape
Ingredients:
Almond flour – 1 cup
Sugar – 1 + 1/2 cup
Water – 3/4 cup
Cardamom powder – 1/4 tsp
Saffron – 1/8 tsp
How to make Almond Burfi using almond flour with step by step pictures :
- Place parchment paper on tray/ plate and grease it with ghee
- In a wide heavy bottomed pan add sugar, cardamom powder and water. Cook on medium flame
- Once the sugar syrup starts bubbling (boiling) add the almond flour. Stir it well initially to remove the lumps
- Continue cooking and stir once in a while
- Once the almond mixture starts bubbling add butter and continue cooking
- Switch off when the mixture becomes like a mass and leaves the pan. Transfer immediately to the greased plate
- After the burfi is cooled down a bit cut into desired shape. Transfer into container after it is cooled completely
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[…] here is yet another tasty Indian sweet with almond flour😊 Whenever I think about Indian sweets, Burfi, payasam, Halwa and ofcourse Laddu are something which strikes me immediately. I have posted all […]