Almond Burfi—often called Badam Katli—is a classic Indian mithai with a smooth, nutty flavor and a soft, fudgy bite. It’s especially popular for festivals and celebrations because it looks elegant, stores well, and feels truly special despite being made with a short ingredient list.
This version is made using almond flour, which saves time and gives you a consistently smooth texture. With a hint of cardamom and a glossy finish, these almond squares are perfect for gifting, serving with tea, or keeping as a sweet treat in your kitchen.
Ingredients (Makes about 16–20 pieces)
- 2 cups almond flour (fine, blanched almond flour)
- 1 cup granulated sugar
- 1/2 cup water
- 2 to 3 tablespoons ghee (or coconut oil for a dairy-free option)
- 1/2 teaspoon ground cardamom
- A pinch of salt (optional, but enhances flavor)
- Extra ghee or oil (for greasing the pan and rolling)
- Optional garnish: chopped pistachios, sliced almonds, or edible silver leaf
Equipment You’ll Need
- Nonstick pan or heavy-bottom saucepan
- Spatula (silicone works great)
- Square pan or plate/tray (8×8 inch is ideal)
- Parchment paper (recommended)
- Rolling pin (optional, for a very even thickness)
Step-by-Step Instructions
1) Prep the tray
- Line an 8×8 inch tray (or any flat plate/tray) with parchment paper.
- Lightly grease the parchment with a little ghee or oil.
- Keep it nearby—you’ll need it as soon as the mixture is ready.
2) Make the sugar syrup
- In a saucepan, add sugar and water.
- Heat over medium, stirring until the sugar fully dissolves.
- Once it starts to simmer, stop stirring and let it bubble gently for a few minutes.
Goal: a light syrup that helps bind the almond flour. You don’t need a thick caramel-like syrup.
3) Cook the almond mixture
- Lower the heat to medium-low.
- Add the almond flour gradually, stirring continuously to prevent lumps.
- Stir until the mixture becomes thick and starts to come together like a soft dough.
4) Add ghee (or coconut oil) and flavor
- Add ghee (or coconut oil), cardamom, and pinch of salt (if using).
- Cook for a few more minutes, stirring constantly.
You’ll know it’s ready when:
- The mixture forms a soft ball/dough in the pan
- It starts to pull away from the sides
- It looks glossy and cohesive, not wet or runny
(Do not overcook—overcooking can make the burfi dry and crumbly.)
5) Shape the burfi
- Immediately transfer the warm dough to the prepared tray.
- Place another piece of parchment on top and press/flatten with your hands (careful: warm).
- For a very smooth top, use a rolling pin over the parchment to spread evenly.
Thickness tip: Aim for about 1/4 to 1/2 inch thickness depending on your preference.
6) Garnish (optional)
- Sprinkle chopped pistachios or sliced almonds on top and gently press them in while the burfi is still warm.
7) Cool and cut
- Let it cool at room temperature for 30–60 minutes until firm.
- Lift using the parchment and place on a cutting board.
- Cut into squares or diamond shapes with a sharp knife.
Storage Tips
- Store in an airtight container at room temperature for 2–3 days.
- For longer storage, refrigerate up to 1 week (bring to room temperature before serving for best texture).
Troubleshooting (Quick Fixes)
- Too sticky/wet: Cook 1–2 minutes longer, stirring constantly.
- Too dry/crumbly: It may be slightly overcooked—next time reduce cooking time. You can sometimes fix a dry batch by kneading in 1 teaspoon warm ghee while the mixture is still warm.
- Grainy texture: Usually from overcooking the syrup or not stirring smoothly when adding almond flour. Keep heat moderate and stir continuously.