Authentic Badam Burfi Recipe – Almond & Cardamom Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Badam Burfi Recipe – Almond & Cardamom Indian Sweet

Hey everyone! If you’ve ever craved that melt-in-your-mouth, subtly sweet Indian sweet, you’re in the right place. Badam Burfi (almond fudge) is a classic for a reason, and honestly, it’s way more achievable at home than you might think. I remember the first time I tried making this – it felt a little daunting, but the reward? Absolutely worth it. Let’s dive in!

Why You’ll Love This Recipe

This Badam Burfi recipe is all about simple ingredients and that incredible, delicate almond flavor. It’s perfect for festivals, special occasions, or just when you need a little sweet treat to brighten your day. Plus, making it yourself means you know exactly what goes into it – no artificial flavors or preservatives here! It yields around 35 delicious squares, and takes about 25 minutes to cook, with 15 minutes of prep. It’s a medium difficulty recipe, but I’ll walk you through every step.

Ingredients

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

• 1 cup Badam/almonds (approximately 150g)
• 2.25 cups Sugar (approximately 500g)
• 0.5 cup Milk (approximately 120ml)
• 1 Cardamom pod

Ingredient Notes

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

Badam/Almonds: Types & Quality
Using good quality almonds is key. I prefer using Californian almonds for their consistent size and flavor. You can use any variety though – just make sure they’re fresh!

Sugar: Achieving the Perfect Consistency
Regular granulated sugar works best. Don’t substitute with powdered or brown sugar, as it will affect the texture. Getting the sugar syrup to the right consistency is crucial – we’ll cover that in detail later.

Milk: Full Fat vs. Low Fat Options
Full-fat milk gives a richer, creamier burfi. However, you can use low-fat milk or even almond milk if you prefer. The texture might be slightly different, but still delicious!

Cardamom: Fresh vs. Ground – Flavor Impact
Freshly crushed cardamom pods are always best. The aroma is incredible! If you’re using ground cardamom, use about ½ teaspoon, but honestly, the flavor won’t be quite as vibrant.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the almonds in water for about an hour. This makes them easier to peel.
2. Once soaked, peel the skins completely off the almonds. It’s a bit tedious, I know, but it’s worth it for that smooth burfi texture!
3. Now, blend the peeled almonds with the milk into a super smooth paste. If it’s too thick, add a tablespoon of water at a time until you get a paste-like consistency.
4. In a separate, heavy-bottomed pan, combine the sugar and ½ cup (120ml) of water.
5. Cook the sugar and water over medium heat, stirring until the sugar dissolves completely.
6. Continue cooking without stirring, until the syrup reaches one-string consistency (more on that in the tips section!). Add the cardamom pod.
7. Carefully pour the almond paste into the sugar syrup.
8. Stir continuously on medium heat for about 10 minutes. This is where your arm gets a workout!
9. Keep cooking until the mixture thickens, turns opaque, and starts to leave the sides of the pan. It will look like it’s coming together beautifully.
10. Quickly grease a plate or baking tray with ghee (clarified butter).
11. Pour the burfi mixture onto the prepared tray and spread it evenly.
12. Let it cool for about 15 minutes before cutting it into squares while it’s still warm.
13. Allow the burfi to cool completely before storing.

Expert Tips

Here’s where I share all my little secrets for burfi success!

Achieving the One-String Consistency
This is the trickiest part! Take a small drop of the sugar syrup between your thumb and forefinger. Gently pull them apart – if a single, string-like strand forms, it’s ready.

Preventing Burfi from Sticking
Greasing the tray generously with ghee is essential. You can also line the tray with parchment paper for extra insurance.

Ensuring a Smooth Almond Paste
Blending the almonds for a long time is key. Don’t rush this step! A high-powered blender will give you the smoothest results.

Troubleshooting a Grainy Texture
A grainy texture usually means the sugar syrup didn’t reach the correct consistency, or the mixture wasn’t stirred enough.

Variations

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

Vegan Badam Burfi
Substitute the milk with almond milk or another plant-based milk. Use a vegan ghee alternative for greasing the tray.

Gluten-Free Badam Burfi
This recipe is naturally gluten-free! Just double-check that your ghee is certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Saffron Infusion)
Add a pinch of saffron strands soaked in a tablespoon of warm milk to the sugar syrup for a luxurious flavor and beautiful color. My grandmother always added this for special occasions!

Festival Adaptations (Diwali, Holi)
Decorate the burfi with edible silver leaf (varak) for Diwali, or add a sprinkle of pistachios and almonds for Holi.

Serving Suggestions

Badam Burfi is delicious on its own with a cup of chai. It also pairs beautifully with a scoop of vanilla ice cream or a sprinkle of chopped nuts.

Storage Instructions

Store Badam Burfi in an airtight container at room temperature for up to a week. It can also be refrigerated for up to two weeks, but it might become slightly harder.

FAQs

Let’s answer some common questions!

What is the best type of almond to use for Badam Burfi?
Californian almonds are great, but any fresh, good-quality almond will work.

Can I use almond extract instead of almonds?
While you can use a teaspoon of almond extract, it won’t give you the same authentic flavor and texture. Using real almonds is highly recommended.

How do I know when the sugar syrup has reached one-string consistency?
The “one-string test” is the way to go! A single, string-like strand should form when you pull apart a drop of the syrup between your thumb and forefinger.

My burfi is too soft, what went wrong?
It likely means the sugar syrup wasn’t cooked long enough. It needs to reach that one-string consistency.

Can I make this recipe with a different nut, like cashews?
Absolutely! You can easily adapt this recipe to make Kaju Burfi (cashew fudge) by substituting the almonds with cashews.

How long does Badam Burfi stay fresh?
Stored properly in an airtight container, it stays fresh for up to a week at room temperature, or two weeks in the refrigerator.

Enjoy making this classic Indian sweet! I hope this recipe brings a little sweetness to your kitchen and your life. Let me know how it turns out in the comments below!