Authentic Almond Jaggery Recipe – Indian Burfi with Cardamom

Last Updated on 2 months by Neha Deshmukh

Authentic Almond Jaggery Recipe – Indian Burfi with Cardamom

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a classic Indian sweet called Almond Jaggery Burfi. It’s a delightful treat, especially during festivals, and honestly, it’s easier to make than you might think! I first made this for Diwali a few years ago, and it was a huge hit with family and friends. Let’s get started, shall we?

Why You’ll Love This Recipe

This Almond Jaggery Burfi is a wonderful blend of nutty almond flavor, the rich sweetness of jaggery, and a hint of aromatic cardamom. It’s a melt-in-your-mouth experience that’s both comforting and satisfying. Plus, it’s a relatively quick sweet to make, perfect when you’re craving something special but don’t want to spend hours in the kitchen.

Ingredients

Here’s what you’ll need to create this delicious burfi:

• 1 cup almonds (about 150g)
• 1 cup jaggery (about 200g)
• ½ cup water (120ml)
• ½ – ¾ teaspoon green cardamom powder (about 1-1.5g)
• 1 teaspoon almond oil or ghee (5ml)
• 1 teaspoon sesame seeds or chopped pistachios (for garnish) (about 5g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Almonds: Types & Quality
Using good quality almonds is key. I prefer using Californian almonds for their consistent size and flavor, but any variety will work. Make sure they’re fresh!

Jaggery: Regional Variations & Substitutions
Jaggery is unrefined cane sugar, and it comes in different forms depending on where in India you are. You can use dark or light jaggery – both work beautifully. If you can’t find jaggery, you can substitute with brown sugar, but the flavor won’t be quite the same.

Cardamom: Fresh vs. Ground & Flavor Profile
Freshly ground cardamom is always best! The aroma is incredible. If you’re using pre-ground, make sure it’s relatively fresh for maximum flavor. A little goes a long way – it’s a potent spice!

Almond Oil/Ghee: Impact on Flavor & Texture
Ghee adds a lovely richness, while almond oil enhances the almond flavor. Both work wonderfully. I often use ghee for a more traditional taste.

Sesame Seeds/Pistachios: Traditional Garnishes & Alternatives
Sesame seeds offer a lovely nutty crunch, while pistachios add a touch of elegance and color. Feel free to experiment with other nuts like slivered almonds or cashews!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grease a tray or pan with a little almond oil or ghee, or line it with parchment paper. This will prevent the burfi from sticking.
2. Now, grind the almonds and cardamom powder into a fine powder. Be careful not to over-process, or you’ll end up with almond butter! We want a powder, not a paste.
3. In a saucepan, dissolve the jaggery in water. Heat it over medium heat, stirring until the jaggery is completely dissolved.
4. Bring the mixture to a boil and continue cooking until it reaches the soft ball consistency. To test, drop a tiny bit of the syrup into a bowl of cold water. If it forms a soft ball, it’s ready!
5. Remove the saucepan from the heat and immediately mix in the almond powder. Stir continuously until everything is well combined and smooth.
6. Pour the mixture into the greased pan and sprinkle with sesame seeds or chopped pistachios.
7. Let it set for at least 5-6 hours, or you can pop it in the fridge to speed things up.
8. Once set, cut into squares and enjoy! If the mixture doesn’t solidify, don’t worry! Just re-cook it briefly on low heat to thicken it up.

Expert Tips

• Don’t walk away from the jaggery syrup while it’s boiling! It can burn quickly.
• A non-stick pan is your friend when making the jaggery syrup.
• Stir, stir, stir! Continuous stirring prevents sticking and ensures a smooth burfi.

Variations

Vegan Adaptation
Simply substitute the ghee with a vegan butter alternative or more almond oil.

Gluten-Free Confirmation
This recipe is naturally gluten-free!

Spice Level Adjustment (Cardamom)
If you prefer a more subtle cardamom flavor, start with ½ teaspoon and adjust to your liking. My grandmother always used a generous amount – she loved the aroma!

Festival Adaptations (Diwali, Holi)
For Diwali, you can add a few strands of saffron to the mixture for a golden hue. During Holi, a sprinkle of edible silver leaf (varak) adds a festive touch.

Serving Suggestions

Almond Jaggery Burfi is best enjoyed at room temperature. It pairs perfectly with a cup of masala chai or a glass of cold milk. It’s also a lovely addition to any Indian sweets platter.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week.

FAQs

What is the best type of jaggery to use for this burfi?
Any type of jaggery works, but I recommend using a good quality, dark jaggery for a richer flavor.

Can I use almond extract instead of cardamom?
You can, but the flavor will be quite different. Cardamom adds a unique aromatic note that almond extract can’t replicate.

How do I know when the jaggery syrup has reached the soft ball consistency?
The soft ball test is the best way! Drop a tiny bit of syrup into cold water. If it forms a soft, pliable ball, it’s ready.

My burfi is too soft, what went wrong?
The jaggery syrup likely didn’t reach the soft ball consistency. Re-cook the mixture on low heat for a few more minutes, stirring constantly.

Can this burfi be made ahead of time?
Absolutely! You can make it a day or two in advance and store it in the refrigerator. It actually tastes even better after a day or two as the flavors meld together.