Description
Badam burfi is one popular katli variety found in most sweet shops in India. Here is simple homemade version of this item. Coming to making perfect soft and sharp katli is quite an art and needs lot of practice. Fine grounding the nuts is one key factor which is hard to do with regular mixies… so mine will look slightly coarse texture wise. Adding milk while grinding is also another trick to grind them to a paste consistency but shelf life is limited and also mostly yields halwa like chewy bufis which I personally don’t like and always powder mine after drying. There’s a whole lot of options you can choose, lets explain mine here….
Almond Burfi / Badam Katli / Nut Burfi / Badam Burfi
| Ingredients-1 | |
|---|---|
| 1 cup | Whole almonds (100 counts approx) |
| 1 cup | Sugar |
| ¼ cup | Water |
| 1 tsp | Ghee |
| Ingredients-2 | |
|---|---|
| 1 no | Cardamon (powdered) |
| 1 drop | Rose water |
| 2 tbsp | Milk |
Instructions
Table- 2 is optional, add only if you prefer. Milk is for those to find hard to grind using regular blenders. Avoid adding more milk while grinding, the less the better.Lets go step by step…
Step 1: Soak 100 whole almonds with skin in hot water for 15 minutes. This will loosen their skin and you can easily peel them when you rub with your fingers. This is the most boring task of all , can be ignored if you have store bought pre-blanched pack.
Step 2: Dry these on a paper towel for 20 minutes and then grind them as much as possible. This the maximum I can get with my Preeti Jar.
Step 3: Keep a kadai ready over medium flame. You will need 1 cup sugar and 1/4 cup water to proceed. Combine water and sugar and heat to melt them.
Step 4: It will vigorously bubble after sometime say.. in about 4 to 5 minutes. No string consistency required.
Step 5: As soon you see these sugar bubbles dancing here and there… add the ground almonds. Adding rose water crushed cardamon can be done now if you prefer. Keep stirring to avoid lumps.
Step 6: Keep stirring over same medium flame for next 4 to 5 minutes. It will get thicker and thicker , some might even stick to your spatula… keep scraping and and as you wait for it to thicken, grease a tray with ghee and keep it ready.
Step 7: Now it will roll up like this, you can see some sticking to the bottom and will be very tight to stir. Switch off and continue stirring.
Step 8: Transfer the mixture to the greased tray and flatten applying some ghee to a flat spatula.
Step 9: Let it rest for 10 minutes. When its little closer to warm stage, grease a knife with ghee and cut them into desired shapes. Do not separate them, just cut and let them cool completely.
Step 10: Once completely cooled, separate and store in air-tight container for upto 3 weeks.
Step 11: Ah.. aha. get ready for the million dollar moment.
Notes
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hi mullai
today i tried badam burfi, came out very well
Hi Mullai, a quick question. Can I substitute sugar with splenda in this recipe? I have gestational diabetes and want to eat sweets badly for diwali atleast. Please reply asap and also suggest a few other sweets that can be made with splenda
Madhu,
There’s nothing wrong in using splenda it would still be the same measure but I’m really doubtful whether it would set like burfi. Sugar substitutes usually work well with halwas and kheer and sometimes mess up with burfis. Why don’t you try badam halwa instead? Thanks.
hi mullai
tried this recipe today.came out good but mine is still soft..not solidifying even after 3 hrs..but can make pieces ..do i have to leave few more minutes on stove?
Thanks
Priya, guess you switched off little early. May be thats why it is not… better luck next time. Thanks.
one question.
No ghee for the burfi. very good i have to try.
dear mullai,
got motivated to make badamburfi after seeing your colourful(mouthwatering) images in your blog.i’ve soaked badams in the kitchen and sat to refer again for measurements.like ekalavya,i too am trying to make it tonight. i’ll inform you how it turned to be.
Wow!!! yet another yummy recipe from you Mullai…
the burfi came out perfect…
Sowmya
Hi Mullai,
Tried your badam burfi jus now…came out really good. Thank you so much….
Krithiga
Dear Mullai, I tried badam burfi just now, it came out very well and even on both sides. I always try recipes from sites.
i did good start for the tamil new year.
thanks
Dear mullai,
Burfi is superb.great presentation..My mom used to boil the badams for some time and cool it..the skin will peel of so easily…
Hi,
What will happen if I use badam with the skin.I prefer always to take everything with skin on as much as possible.Thanks for your response.
Wowww… Superb presentation & Lovely pictures Mullai!!
Dear Mullai
Tried this just now.. Mouth watering .. came out so well. I could not flatten the top part well. So the pieces came out as bottom fine and top ..bit crumby.. taste wise excellent. Already I finished gobbling few small pieces in my mouth before really solidifying…
Regs
Lakshmi
Lakshmi, that's the problem grinding nuts at home, they never turn super fine. Adding milk is the only option. Even mine doesn't look perfect, they tend to solidify quickly and by the time you actually transfer everything (literally scraping the pot) the batter on the spatula and upper portion gets dried off. Always need an extra hand, anyways glad you like it. Now… something new is up on the admin corner, get ready to try the colourful Zunka. Thanks.
Mullai,
I was looking to try a new recipe for the spring break…and here I find this awesome presentation of making a burfi!
Thanks much
~ Anu
Hi Mullai,
I am one of your silent visiter who have registered now! would you mind posting recipe for gaju katli? My family loves it. tks and your site is simply superb.keep up this great job.
Hi Akka,
Springku palagaram yellam prepare panna ready ayittaen..
I tried your murukku..no way../ murukku super.
Nw my cravings have started for ur badam burfi !!
Mouth waterng Akka. As far as badam concernd can we use those store bght (unsalted) dry roasted badam ?
Regards
rohini
Ron, these are not roasted, I made them with raw skin on badams. Avoid salted anyways. Roasted might give a different taste.
Hi Mullai, Awesome presentation!!! Thanks so much for your step by step procedure with pictures & tips which really helps a lot
Good thought about the way of presenting the barfi.. lovely presentation.
Hi Mullai,
Very nice and mouthwatering recipe. The presentation is really superb.
janaki
wow superb receipe. beautiful pictures. will try it.
Mullai u r doing a great job.
Lovely pictures!!!
how i wish i could have some of those burfi’s and some kaaram and coffee to go along with it…. SKC anyone??? sweet kaaram coffee the perfect trio… lovely snapss..
Mullai,
Burfi looks very tempting, your presentation look awesome
hi mullai,
very nice presentations…….ur receipes are awesome
superb receipe. will try soon.
Have a great day
hi Mullai,
what a beautiful presentation…tempting too.
Dear Mullai,Badam Burfi looksgood and tempting.Photography issuperb. Excellent attempt.