Authentic Almond Burfi Recipe – Easy Indian Sweet with Cardamom

Last Updated on 3 months by Neha Deshmukh

Authentic Almond Burfi Recipe – Easy Indian Sweet with Cardamom

Hey everyone! If you’re anything like me, you have a serious sweet tooth, and sometimes you just need a little something special. This Almond Burfi (Badam Burfi) recipe is exactly that – a melt-in-your-mouth, incredibly flavorful Indian sweet that’s surprisingly easy to make at home. I first made this for Diwali a few years ago, and it’s been a family favorite ever since! It’s perfect for festivals, celebrations, or just a cozy afternoon treat with chai.

Why You’ll Love This Recipe

This Almond Burfi is more than just a sweet; it’s a little piece of Indian tradition. It’s rich, nutty, and delicately flavored with cardamom. Plus, it comes together quicker than you might think! It’s a fantastic recipe to impress your friends and family, or simply to enjoy a homemade treat. Trust me, once you try this, you’ll be hooked.

Ingredients

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

• 1 cup Almonds (Badam) – about 150g
• 1.5 cups Sugar – about 300g
• ¾ cup Boiled Milk – about 180ml
• ½ teaspoon Cardamom powder – about 2.5g
• 1 tablespoon Ghee – about 15ml

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

• Almonds (Badam): Seriously, use good quality almonds! They’re the star of the show. I prefer using Californian almonds for their flavor, but Kashmiri almonds are also fantastic if you can find them.
• Sugar: I usually use regular granulated sugar. You can also experiment with powdered sugar for an even smoother texture, but it might make the burfi a little softer.
• Ghee: Ghee is clarified butter and adds a beautiful richness. Homemade ghee is amazing, but good quality store-bought ghee works perfectly too. Look for ghee with a lovely aroma – that’s a sign of quality.
• Cardamom: Freshly ground cardamom powder is key. It adds such a wonderful fragrance. If you have cardamom pods, crack them open and grind the seeds yourself for the best flavor.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

1. First, blanch the almonds. Bring a pot of water to a boil and add the almonds. Boil for just one minute, then immediately drain and rinse with cold water. This makes the skins slip off easily. Peel all the almonds – it’s a little tedious, but worth it!
2. Now, let’s make the almond paste. In a blender or food processor, grind the peeled almonds with the boiled milk until you have a super smooth paste. Add a little more milk if needed, but don’t make it too runny.
3. Time for the stovetop! Heat the ghee in a non-stick pan over medium heat. Add the almond paste and sugar.
4. This is where the patience comes in. Cook the mixture, stirring constantly, for about 15-20 minutes. It will start to thicken and come together into a dough-like consistency. Keep stirring to prevent it from sticking and burning!
5. Once the mixture is thickened, add the cardamom powder and mix well. The aroma will be incredible!
6. Transfer the mixture to a greased plate (I use a little ghee to grease it). Use a rolling pin or the back of a spoon to flatten it to about ½ inch thickness.
7. Let it cool completely. This is important! Once cooled, cut into diamond-shaped pieces (or any shape you like!).

Expert Tips

Here are a few things I’ve learned over the years:

• Non-stick pan is your friend: Seriously, don’t skip this. It makes life so much easier.
• Constant stirring is crucial: I can’t stress this enough! It prevents burning and ensures even cooking.
• Don’t overcook: Overcooked burfi will be hard and crumbly. You want a dough-like consistency that holds its shape.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee and your favorite plant-based milk alternative (almond or cashew milk work well!).
• Sugar Level Adjustment: If you prefer a less sweet burfi, reduce the sugar to 1 ¼ cups.
• Nut Variations: Add a handful of chopped pistachios or cashews to the mixture for extra crunch and flavor. My friend loves adding a sprinkle of chopped pistachios on top before it sets!
• Festival Adaptations: Package the burfi in beautiful little boxes for gifting during Diwali or other special occasions. It’s a thoughtful and delicious gift!

Serving Suggestions

Almond Burfi is best enjoyed with a cup of hot chai or a glass of cold milk. It’s also lovely as part of a larger Indian sweets platter.

Storage Instructions

Store the burfi in an airtight container at room temperature for up to 5 days. You can also refrigerate it for up to a week, but it might become a little firmer.

FAQs

Let’s answer some common questions:

• How do I prevent the burfi from sticking to the plate? Grease the plate generously with ghee!
• Can I make this burfi ahead of time? Yes, you can make it a day or two in advance. Just store it properly in an airtight container.
• What is the best type of ghee to use for burfi? Good quality, aromatic ghee is best. Homemade is wonderful, but store-bought works too.
• How can I tell when the burfi mixture is cooked to the right consistency? The mixture should thicken into a dough-like consistency and start to pull away from the sides of the pan.
• Can I add other flavors like rosewater or saffron? Absolutely! A teaspoon of rosewater or a pinch of saffron strands will add a beautiful aroma and flavor.

Enjoy making (and eating!) this delicious Almond Burfi. Let me know how it turns out in the comments below!