Quick & Easy Badam Burfi – A Nutty Delight in Minutes!
User Reviews
4.8
Quick & Easy Badam Burfi – A Nutty Delight in Minutes!
Description
Quick & Easy Badam Burfi uses almond flour combined with condensed milk, ghee, cardamom, and saffron to create a dense, nutty confection. The almond flour is broken down to a fine, lump-free state before cooking. Ghee coats the pan, preventing sticking and adding richness. The ingredients cook together over medium heat until the mixture thickens and pulls away from the pan sides, signaling readiness for setting.
Once cooked, the hot almond dough is spread into a lined or greased pan, optionally topped with sliced almonds, cardamom, or saffron to enhance flavor and presentation. Cooling or brief refrigeration sets the burfi into a firm yet tender texture, allowing it to be cut cleanly into small squares. The flavor is mildly sweet with warm spices that complement the almond base.
This burfi is suitable for serving as a festive sweet or an anytime treat. Since the recipe requires no baking and few ingredients, it’s practical for quick preparation and enjoyment. It can be stored refrigerated to maintain freshness.
Ingredients
- 1 can condensed milk 14 oz can
- 2 cups almond flour blanched & super fine
- 2 tablespoons ghee
- 1 teaspoon ground cardamom
- 1 pinch saffron lightly crushed
Optional for topping
- ½ teaspoon ground cardamom
- 1 pinch saffron lightly crushed
- 1 tablespoon almond thinly sliced
Instructions
- Break any lumps in the almond flour by gently pressing down with a fork.
- Preheat a non stick pan at medium heat and add ghee. Spread the ghee coating the bottom and sides of the pan.
- Add almond flour, condensed milk, ground cardamom and saffron. Mix well on medium heat and continue to mix for 4 to 5 minutes as the mixture starts separating from the sides and coming together as dough. Turn the heat off and allow the batter to cool as you prepare the pan.
- Line an 8 X 8 pan with parchment paper or grease with cooking spray or ghee. Optionally spread cardamom powder, almond, saffron in the pan and then put the dough on top. Spread evenly with a silicone spatula. You can also wait until the batter is cool enough to touch and then spread with your fingers, gently pressing down. Spread until you have an even layer that is about ½ inch thick. Allow it to completely cool down or refrigerate for 20 minutes.
- Cut into 1 inch squares using a lightly greased sharp knife. The dough may stick to the knife as you are cutting, you can simply wipe the knife a few times or use a silicone spatula to cut the squares.
- Store in an airtight container for 1 to 2 days at room temp or refrigerate for upto 2 weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 50mg | 2% |
| Potassium | 147mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 22g | 44% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 160mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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