Authentic Almond Burfi Recipe – Traditional Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Almond Burfi Recipe – Traditional Indian Sweet

Okay, let’s be real – who doesn’t love a good burfi? This almond burfi (badam burfi) is a classic Indian sweet, and honestly, it’s one of my absolute favorites. I first made this for Diwali a few years ago, and it’s been a family tradition ever since! It’s surprisingly easy to make, and the nutty, sweet flavor is just divine. Get ready to impress everyone with this melt-in-your-mouth treat!

Why You’ll Love This Recipe

This almond burfi recipe is special because it’s incredibly authentic and straightforward. It doesn’t require any fancy ingredients or complicated techniques. Plus, it’s a guaranteed crowd-pleaser! It’s perfect for festivals, celebrations, or just a sweet treat with your evening chai. You’ll love how satisfying it is to make something so delicious from scratch.

Ingredients

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

• ½ cup almonds (about 75g)
• ¼ cup sugar (about 50g)
• ¼ cup water (60ml)
• Melted ghee – as needed, for greasing

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Quality of Almonds: Seriously, use good quality almonds! They’re the star of the show. I prefer using Californian almonds for their flavor, but any variety will work.
• Sugar Type – Caster or Granulated: Caster sugar dissolves more easily, giving you a smoother burfi. But if you only have granulated sugar, that’s totally fine! Just make sure it dissolves completely.
• Ghee – Clarified Butter: Ghee adds a beautiful richness and flavor. It’s traditional, and honestly, it just tastes better. You can find it at most Indian grocery stores, or you can make your own (it’s easier than you think!).

Step-By-Step Instructions

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

1. First, boil 1 cup of water. Add the almonds and cook for about 3 minutes. This helps loosen the skins.
2. Drain the almonds and rinse them with cold water. Then, gently peel off the skins. It’s a little tedious, but worth it!
3. Now, grind the peeled almonds into a coarse powder. Don’t over-grind, or you’ll end up with almond butter (delicious, but not what we want here!). We want a slightly grainy texture.
4. In a thick-bottomed pan, dissolve the sugar in the water over low heat. Stir until it’s completely dissolved – no grainy bits allowed!
5. Bring the sugar syrup to a gentle bubble. It should be simmering, not boiling vigorously.
6. Add the almond powder to the sugar syrup. This is where the arm work begins! Stir continuously on low heat.
7. Keep stirring! It will take about 12 minutes for the mixture to come together and form a flexible dough. It will go through stages – grainy, then crumbly, then finally, a smooth, pliable dough.
8. Once the dough has formed, let it cool slightly. While it’s still warm (but manageable!), knead it until it’s super smooth. If it feels too dry, add a few drops of ghee.
9. Grease a piece of parchment paper with ghee. Roll the dough into a ¼-inch (about 6mm) thick layer between two sheets of greased parchment paper.
10. Use a knife or cookie cutter to cut the burfi into diamond shapes (or any shape you like!).
11. Let the burfi cool completely before storing.

Expert Tips

A few little things I’ve learned over the years:

• Patience is key! Don’t rush the sugar syrup stage.
• Stir, stir, stir! Seriously, constant stirring is crucial to prevent the burfi from sticking and burning.
• Don’t overcook: Overcooked burfi will be hard and brittle. You want it to be soft and melt-in-your-mouth.
• Grease everything: Parchment paper, your hands, the knife – ghee is your friend!

Variations

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

• Vegan Adaptation: Use plant-based ghee and double-check your sugar is vegan-friendly (some sugar is processed with bone char).
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level – Cardamom Addition: My grandmother always added a pinch of cardamom powder to her burfi. It adds a lovely warmth and fragrance. About ¼ teaspoon should do the trick.
• Festival Adaptations: For Diwali, I like to decorate the burfi with edible silver leaf (vark). For Holi, you could add a tiny drop of food coloring to make it festive!

Serving Suggestions

Almond burfi is best enjoyed with a cup of hot chai or a glass of cold milk. It’s also a lovely addition to any Indian sweets platter. My kids love it as an after-school treat!

Storage Instructions

Store the almond burfi in an airtight container at room temperature for up to a week. It can also be refrigerated for longer storage, but it might become a little firmer.

FAQs

Let’s answer some common questions:

• What type of almonds are best for burfi? Californian almonds are great, but any good quality almond will work.
• How do I know when the burfi dough is the right consistency? It should form a smooth, flexible dough that doesn’t stick to the pan. If you take a small piece and roll it between your palms, it should hold its shape.
• Can I make burfi without ghee? You can try using oil, but the flavor won’t be quite the same. Ghee really adds a special richness.
• How long does burfi stay fresh? Up to a week at room temperature in an airtight container.
• What is the best way to cut burfi into neat shapes? Grease your knife or cookie cutter with ghee. This will prevent the burfi from sticking and make clean cuts.