Authentic Indian Almond Burfi Recipe – Rose Water & Cardamom

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Almond Burfi Recipe – Rose Water & Cardamom

Okay, let’s be real. Burfi is the dessert that instantly transports me back to my grandmother’s kitchen. The sweet, nutty aroma, the delicate rose flavor… it’s pure comfort. I’m so excited to share my family’s recipe for Almond Burfi with you – it’s surprisingly easy to make, and absolutely divine! This recipe uses rose water and cardamom for a truly authentic Indian flavor.

Why You’ll Love This Recipe

This Almond Burfi (Badam Burfi) is a classic Indian sweet, perfect for festivals, celebrations, or just a little everyday indulgence. It’s melt-in-your-mouth delicious, subtly fragrant, and comes together quicker than you might think. Plus, with just a handful of ingredients, it’s a pretty stress-free dessert to whip up. Trust me, once you make this, it’ll become a family favorite!

Ingredients

Here’s what you’ll need to create this little piece of heaven:

• ½ cup + 1 tablespoon granulated white sugar (approx. 110g + 15g)
• ¼ cup water (60ml)
• 1 ¼ teaspoon rose water (approx. 6ml)
• ¼ teaspoon cardamom powder (approx. 0.5g)
• 1 cup almond flour (approx. 95g) – make sure it’s finely ground!
• 1 teaspoon ghee (approx. 5ml)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really does matter here!

• Almond Flour: This is key! Use a really finely ground almond flour. If it’s too coarse, your burfi will be grainy. I prefer blanched almond flour for the smoothest texture.
• Ghee: Traditionally, we use homemade ghee, but good quality store-bought ghee works beautifully too. Look for ghee that’s golden and fragrant.
• Rose Water: Authenticity is important here. A good rose water will smell intensely floral, not artificial. You can find it at Indian grocery stores or online.
• Cardamom: Freshly ground cardamom is always best. The flavor is so much more vibrant. If you’re using pre-ground, make sure it’s relatively fresh.
• Sugar Granulation: Regular granulated sugar works perfectly. Don’t use caster sugar, as it dissolves too quickly.

Step-By-Step Instructions

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

1. In a heavy-bottomed pan (this prevents sticking!), combine the sugar, water, rose water, and cardamom powder. Give it a good stir until the sugar dissolves completely.
2. Place the pan over medium heat and bring the mixture to a boil. Once it’s boiling, gently add the almond flour.
3. Now, reduce the heat to low and switch to a whisk. This is important! You want to mix thoroughly to prevent any lumps from forming. Keep stirring constantly.
4. Stir in the ghee. Continue cooking on low heat, stirring non-stop for about 9-10 minutes. This is where the magic happens! The mixture will start to thicken and come together.
5. You’ll know it’s ready when it forms a non-sticky ball when you roll a small portion between your fingers. It should hold its shape without sticking to your hands.
6. Transfer the dough to a sheet of parchment paper. Let it cool slightly – just enough so you can handle it without burning yourself.
7. Grease your hands lightly with ghee and knead the dough until it’s smooth and pliable. If it feels too dry, sprinkle in a tiny bit of water (a teaspoon at a time).
8. Place another sheet of parchment paper on top of the dough. Roll it out between the two sheets to about 1/8-inch (3mm) thickness.
9. Now for the fun part! You can leave it plain, or get fancy. I love to optionally apply edible silver leaf (varak) and garnish with sliced almonds.
10. Cut into squares or diamond shapes while it’s still slightly soft. Let the burfi set completely at room temperature before serving.

Expert Tips

• Don’t walk away! Seriously, this needs constant stirring, especially towards the end.
• Heavy-bottomed pan is a must. It distributes heat evenly and prevents scorching.
• The rolling stage can be tricky. If the dough is sticking, add a little more ghee to your hands and the parchment paper.
• Patience is key. Don’t rush the cooking process. The right consistency takes time.

Variations

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

• Vegan Adaptation: Simply substitute the ghee with a plant-based ghee alternative. There are some fantastic options available now!
• Sugar-Free Adaptation: Use a sugar substitute like erythritol or stevia. You might need to adjust the amount based on the product you use.
• Spice Level: My friend, Priya, loves to add a pinch of saffron strands to the sugar syrup for a more luxurious flavor. You could also increase the cardamom slightly if you prefer a stronger spice note.
• Festival Adaptations: During Diwali, I often add a few chopped pistachios for extra color and crunch. For Holi, I sometimes use a tiny drop of food coloring to make the burfi festive!

Serving Suggestions

Almond Burfi is delicious on its own with a cup of chai. It also pairs beautifully with a glass of warm milk. It’s a perfect sweet ending to any Indian meal.

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 slightly firmer.

FAQs

Let’s answer some common questions:

• What is Burfi and its origins? Burfi is a dense, milk-based sweet originating from the Indian subcontinent. It comes in many flavors, but almond (badam) is one of the most popular!
• Can I make Burfi ahead of time? Absolutely! It actually tastes even better after a day or two, as the flavors meld together.
• How do I know when the Burfi mixture is cooked correctly? The key is the non-sticky ball test. If it holds its shape without sticking, you’re good to go.
• What is the best way to cut Burfi neatly? Use a sharp knife and wipe it clean with a damp cloth between each cut.
• Can I use different nuts instead of almonds? Yes! Cashew burfi (kaju burfi) and pistachio burfi (pista burfi) are also incredibly popular. Just adjust the amount of almond flour accordingly.