This festive season, try something new – Badam Katli made with almond flour made in just 20 minutes! A delightful Indian sweet, this Badam Barfi is a wonderful unison of a soft fudge-like texture and luxurious flavors.
The fragrance and aroma of cardamom, rose water and saffron blend perfectly with the earthy and nutty almond flour in this almond fudge, which is unbelievably quick and simple to make.
Burfi is a traditional Diwali dessert. Traditionally this is made by soaking almonds in water ground to a fine paste. But using almond flour is a blessing when you need to whip up a dessert quickly!
It’s great for fixing your sweet cravings after dinner and is perfect for gifting during special holidays – no one can eat just one!
I used to think making traditional sweets would be hard, which is why we always got them from the halwai (sweet shop). But after trying this Badam Katli with almond flour, I have changed your mind!
It takes just 20 minutes of active time to make this delicious Badam Barfi. So give it a try, and see the magic for yourself!
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What Is Burfi?
Burfi or barfi or barfee is a sweet treat from the Indian subcontinent. It also has Persian roots, and the ‘barf’ in Hindi is nothing but ‘ice or snow.’ so literally, burfi is a soft fudge that melts in the mouth.
There are different types of burfi – besan burfi, Kaju burfi/ katli, and milk burfi. The ingredient mixture is cooked in a pan/ kadhai until it solidifies. The mixture is poured into a shallow pan and cooled. It is then served after being cut into squares or diamonds.
Barfi is a common dessert staple served on special occasions and is consumed all over the nation, but it is particularly well-liked in northern India.
Here we are going to make almond barfi, also called Badam Katli, with almond flour.
What is The Difference Between Badam Burfi And Badam Katli?
Although burfi and Katli are used interchangeably, they have slight differences. Barfi is thicker, while katli is thin slices.
Also, katli has a smoother, softer texture, while burfi can have a coarser texture.
You can also make cashew/ kaju barfi or katli.
Why You Will Love This Recipe?
- Perfect for festivals, special occasions, or even just to satisfy that sweet craving after dinner
- You need limited ingredients – just six, to be precise!
- Anyone can make it – no specials skills are needed
- It is super quick – you need under 20 minutes to put this together.
- This recipe uses only one teaspoon of ghee
- It can be easily adapted for vegans
Ingredients
- Almond Flour – I have used store-bought (readymade) almond flour, which makes this recipe so convenient. But you can make your own by grinding blanched almonds.
- Sugar – Sugar is essential to this recipe and cannot be missed. I have used regular white granular sugar.
- Rose Water – This adds magic to your almond flour burfi by incorporating a sweet and fragrant flavor. You can get it at the Indian grocery store. If you use rose essence, use only a small quantity as it’s highly concentrated.
- Cardamom Powder – Use freshly ground cardamom powder for the delicate aroma and flavor.
- Saffron (Kesar) – The burfi gets its floral flavor and rich color from saffron. Use only good-quality Persian or Spanish saffron!
- Ghee – Ghee adds aroma and richness and also makes it soft. I like to use homemade ghee.
How To Make Badam Katli?
It is really easy to make this Badam Katli. So let’s get started.
- Start with adding water and sugar to a heavy-bottom pan. Then add cardamom powder to it. Allow the sugar to dissolve and the mixture to come to a boil while stirring.
- When the mixture begins to boil, add in the almond flour and rose water. Reduce the heat to low and stir everything together with a spatula to ensure there are no lumps.
- Continue to stir the mixture over low heat. After about 5 minutes, the mixture begins to leave the sides of the pan. Now add some ghee to the pan.
- Cook for 5 minutes more while stirring constantly. Now you must determine whether the mixture is ready to make burfi.
- This is an important step. Make a non-sticky ball with a small amount of the mixture in your hands. If not, cook the mixture for another 2-3 minutes. This test is crucial because if the dough mixture isn’t ready, the burfi won’t set properly and will have a bite to it.
- Turn off the heat and transfer the dough to the prepared parchment paper with ghee. Allow it to cool for a few minutes before greasing your hands with ghee and kneading the dough for 1-2 minutes. Then, using your palms, flatten it.
- Note: you want to work quickly here, as you don’t want the dough to get dry, which makes is harder to roll
- Cover with another piece of parchment paper. Roll the dough between two sheets of parchment paper to a thickness of about 1/2 to 3/4 centimeter.
- Remove the top parchment paper and sprinkle saffron strands on the flattened dough. Replace the parchment paper and lightly roll the dough to incorporate the saffron.
- This is optional – garnish with Chandi ka vark (edible silver leaves) on top if desired. Cut the burfi into pieces with a sharp knife or a pizza cutter. You can cut diamonds or squares.
- Allow the burfi to cool completely for about an hour. Then simply pick a piece, bite into it and enjoy. This Badam Burfi can be stored in the refrigerator for up to a week.
Pro Tips
- Use almond flour for this recipe. Almond meal is not as fine, and won’t make a smooth barfi.
- Make sure that almond flour is fresh. Do not use rancid flour. Check for any lumps. Break the lumps if you see any before using.
- Preferably use a non-stick pan to make this burfi.
- To ensure uniform cooking, cook the mixture on low to medium heat while stirring it constantly.
- It is important to cook the mixture to the right consistency. If it is too dry due to overcooking, it won’t set as the dough will be crumbly. Also, the barfi will not hold its shape if it is too wet due to undercooking.
- Make sure to work fast once you take the dough mixture off the flame. It is important to roll the dough when it is still warm. As if it cools completely, as it will form cracks when you roll the burfi.
- Use a sharp, greased knife or a silicone spatula to cut the squares or diamonds. Continue cutting after wiping the knife with a paper towel if the knife is sticky.
How to Store Badam Katli?
You can keep these super easy Badam Burfi with Almond Flour in the refrigerator for up to a month. It also freezes well. You can freeze for up to 3 months in air-tight containers. If you think they turn hard in the fridge, you can warm them up slightly in the microwave. The ghee also provides softness to the burfi.
If layering for storage, remember to separate layers with parchment paper, so they are easy to remove and serve.
Commonly Asked Questions
Chandi ka vark is a very fine filigree foil of pure metal. Here we are using silver ones. These are commonly also called edible silver leaves.
These vark or warq foil or sheets are typically laid or rolled on sweets from Asian countries – India, Pakistan, and Bangladesh – especially popular in Mughlai and Awadhi cuisines. They are also used in dried fruits, nuts, and confectionaries. It has no flavor but is only used for garnishing food.
It’s super easy – trust me! Just skip the ghee from the recipe and substitute it with plant-based oil or butter.
Yes, certainly, you can use condensed milk. Simply combine almond flour with condensed milk instead of sugar and cook the paste well till it hardens.
More Indian Sweets with Almond Flour
- Badam Halwa with Almond Flour
- Coconut Almond Balls (Laddoo)
- Chocolate Ladoo
- 3-Ingredient Chocolate Peda (Chocolate Almond Bites)
Badam Katli (with Almond Flour)
Ingredients
- 1/2 cup Sugar
- 1/4 cup Water
- 1 teaspoon Rose Water
- 1/4 teaspoon Cardamom powder (Elaichi)
- 1 pinch Saffron (Kesar)
- 1 cup Almond Flour
- 1 teaspoon Ghee
- Edible Silver Leaves , optional
Instructions
- Place parchment paper on a large baking tray or cutting board and apply ghee lightly with your fingers. Prepare another piece of parchment paper of the same size. Set aside.
- On medium heat, combine sugar, water, and cardamom powder in a heavy bottom pan. Allow the sugar to dissolve and the mixture to come to a boil while stirring.
- When the mixture begins to boil, stir in the almond flour and rose water. Reduce the heat to low and stir everything together with a spatula to ensure there are no lumps.
- Continue to stir the mixture with a spatula over low heat. After about 5 minutes, the mixture begins to leave the sides of the pan. Mix in a teaspoon of ghee.
- Cook for 5 minutes more on low heat, stirring constantly. Now you must determine whether the mixture is ready to make barfi. Make a non-sticky ball with a small amount of the mixture in your hands. If not, cook the mixture for another 2-3 minutes. This test is crucial because if the dough mixture isn't ready, the katli won't set properly and will have a bite to it.
- Turn off the heat and transfer the dough to the prepared parchment paper with ghee. Allow it to cool for a few minutes before greasing your hands with ghee and kneading the dough for 1-2 minutes. Then, using your palms, flatten it.
- Cover with another piece of parchment paper. Roll the dough between two sheets of parchment paper to a thickness of about 1/2 to 3/4 centimeter.
- Remove the top parchment paper and sprinkle saffron strands on top of the flattened dough. Replace the parchment paper and lightly roll the dough to incorporate the saffron.
- This is optional – garnish with chandi ka vark (edible silver leaves) on top if desired. Cut the barfi into pieces with a sharp knife or a pizza cutter. You can cut diamonds or squares.
- Allow the badam katli to cool completely for about an hour. Then simply pick a piece, bite into it and enjoy. This Badam Katli can be stored in the refrigerator for up to a week.
Video
Notes
- Use almond flour for this recipe. Almond meal is not as fine, and won’t make a smooth barfi.
- Preferably use a non-stick pan to make this burfi.
- It is important to cook the barfi mixture to the right consistency. If it is too dry due to overcooking, it won’t set as the dough will be crumbly. Also, the barfi will not hold its shape if it is too wet due to undercooking.
- Make sure to work fast once you take the dough mixture off the flame. It is important to roll the dough when it is still warm. As if it cools completely, as it will form cracks when you roll the burfi.
Hi Meeta, for some reason mine tastes super chewy. We still ate it all up cause it was yummy but the texture did bother me. Any idea why?
Hi Pri – I am guessing the almond flour mixture got a little overcooked, which can make the katli chewy. Hope you give it another try!
Hi Meeta
Your details helped me to make delicious Badam Katari . It came out perfect. My family is going to love it .
Thanks for recipe.
Hi Roopa – So happy to hear that. Thank you for sharing back 🙂