Authentic Badam Burfi Recipe – Almond & Saffron Indian Sweet

Last Updated on 4 months by Neha Deshmukh

Authentic Badam Burfi Recipe – Almond & Saffron Indian Sweet

Hey everyone! If you’ve ever craved that melt-in-your-mouth, subtly sweet Indian sweet, you have to try making Badam Burfi at home. It’s a classic for a reason, and honestly, it’s not as tricky as it looks. I remember the first time I attempted this – it was for Diwali, and I was a little intimidated! But the joy of sharing that homemade burfi with family made it all worthwhile. Let’s get started, shall we?

Why You’ll Love This Recipe

This Badam Burfi recipe is all about simple elegance. It’s rich, flavorful, and perfect for celebrations or just a sweet treat with your evening chai. The combination of almonds, saffron, and cardamom is just heavenly. Plus, making it yourself means you control the quality of ingredients and can adjust the sweetness to your liking.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1 cup Badam / Almonds
• 1 cup Hot Water
• ?? cup Sugar (see ingredient notes for quantity guidance)
• ?? cup Water (see ingredient notes for quantity guidance)
• 2 tbsp Saffron Milk
• 4 tsp Cardamom / Elachi (powdered)
• 2 tbsp Ghee / Clarified Butter

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. About 150-180g of almonds will give you roughly 1 cup.

Saffron Milk: Achieving the Right Color & Flavor

Saffron is what gives Badam Burfi that beautiful golden hue and delicate aroma. To make saffron milk, soak a pinch of saffron strands in 2 tablespoons of warm milk for at least 30 minutes. Don’t skimp on the saffron – it really elevates the flavor!

Ghee / Clarified Butter: Importance of Quality

Ghee adds richness and helps bind the burfi together. Using good quality ghee makes a noticeable difference. Homemade is best, but a good store-bought brand works too.

Cardamom / Elachi: Freshness & Aroma

Freshly powdered cardamom is so much more fragrant than pre-ground. If you can, crack open a few green cardamom pods and grind the seeds yourself. It’s worth the extra effort!

Sugar: Regional Variations in Sweetness

The amount of sugar can vary depending on your preference. I usually use ¾ cup of sugar for a moderately sweet burfi, along with ¾ cup of water. But feel free to adjust to your taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the almonds in hot water for about an hour. This makes peeling them so much easier.
2. Once cooled, peel the almonds and spread them out on a clean kitchen towel to dry thoroughly. This is important – any moisture will affect the texture of the burfi.
3. Now, grind the peeled almonds into a coarse powder using a blender. Don’t over-grind, or you’ll end up with almond butter!
4. In a separate pan, prepare the sugar syrup. Combine the sugar and water and bring to a boil. Continue boiling until you reach one-string consistency (more on that in the FAQs!).
5. Add the almond powder, saffron milk, and powdered cardamom to the sugar syrup.
6. Cook the mixture on low flame, stirring constantly, until it starts to leave the sides of the pan. This takes patience, but it’s crucial for the right texture.
7. Transfer the mixture to a butter paper-lined tray or thali.
8. Gently knead with ghee and roll it out to about ½ inch thickness.
9. Cut into diamond-shaped pieces while it’s still warm. You can decorate with a tiny piece of silver leaf (varak) if you like – it adds a festive touch!
10. Let it cool completely before serving or storing.

Expert Tips

• Don’t walk away from the pan while cooking the sugar syrup or the burfi mixture – it can burn easily!
• Stirring constantly is key to prevent sticking and ensure even cooking.
• The ghee helps prevent the burfi from sticking to the pan and adds a lovely richness.

Variations

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

Vegan Badam Burfi

Substitute the ghee with coconut oil or vegan butter. It will slightly alter the flavor, but it’s a great option for those avoiding dairy.

Gluten-Free Adaptations

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

Spice Level Adjustments (Cardamom)

My grandmother always added a tiny pinch of nutmeg along with the cardamom. Feel free to experiment with other warming spices like a hint of clove.

Festival Adaptations (Diwali, Holi, Weddings)

For Diwali, I love adding a few chopped pistachios for extra color and crunch. For weddings, a generous sprinkling of silver leaf makes it extra special.

Serving Suggestions

Badam Burfi is delicious on its own, but it also pairs beautifully with a cup of masala chai or a glass of cold milk. It’s a perfect sweet ending to any Indian meal.

Storage Instructions

Store Badam Burfi in an airtight container at room temperature for up to a week. You can also refrigerate it for longer storage, but it might become slightly harder.

FAQs

Let’s tackle some common questions:

What is the best type of almond to use for Badam Burfi?
Californian almonds are a great choice because of their consistent quality and flavor.

How do I know when the sugar syrup has reached one-string consistency?
Take a small drop of the syrup between your thumb and forefinger. If it forms a single, sticky string, it’s ready.

Can I make Badam Burfi without saffron? What can I substitute?
You can omit the saffron, but it will lose some of its signature color and flavor. A tiny pinch of turmeric can give it a slight yellow hue, but it won’t replicate the saffron’s aroma.

My Badam Burfi is too soft. What went wrong?
It likely means the mixture wasn’t cooked long enough. Next time, cook it for a bit longer until it leaves the sides of the pan completely.

How long does Badam Burfi stay fresh, and what’s the best way to store it?
It stays fresh for up to a week at room temperature in an airtight container.

Can I add other nuts to this recipe?
Absolutely! Pistachios, cashews, or even a sprinkle of walnuts would be delicious additions.

Enjoy making this classic Indian sweet! I hope it brings as much joy to your kitchen as it does to mine. Happy cooking!