Badam Katli with Almond Flour

This festive season, try something new – Badam Katli made with almond flour in just 20 minutes! A delightful Indian sweet, this Badam Barfi is a wonderful fusion of a soft, fudge-like texture and luxurious flavors.

I used to think making traditional Indian 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 my mind!

Burfi is a traditional Diwali dessert. Traditionally, this is made by soaking almonds in water, grinding them to a fine paste, similar to how it is done for badam milk. But using almond flour is a blessing when you need to make a sweet quickly!

The fragrance of cardamom, rose water, and saffron blends perfectly with the earthy and nutty almond flour in this almond fudge, which is unbelievably quick and simple to make.

It’s great for satisfying post-dinner sweet cravings and perfect for gifting during special festivals – no one can eat just one!

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!

Why You’ll Love This Recipe?

• Perfect for festivals, special occasions, or even to satisfy that sweet craving after dinner
• You need limited ingredients – just six, to be precise!
• Anyone can make it – no special 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

Badam Barfi

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, including besan burfi, kaju burfi/katli, and milk burfi. The ingredient mixture is cooked in a pan or kadhai until it solidifies. The mixture is then poured into a shallow pan and allowed to cool. It is then served after being cut into squares or diamonds.

Here, we are going to make almond barfi, also known as Badam Katli, using 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 in 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.

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 skipped. I have used regular white granulated 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 keeps 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 by adding water and sugar to a heavy-bottomed non-stick pan. Then add cardamom powder to it. Allow the sugar to dissolve and the mixture to come to a boil while stirring.

• Once the mixture is boiling for 2-3 minutes, 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 an additional 5 minutes, stirring constantly. Now check 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 it sticks to your hands, keep cooking the mixture for an additional 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. Let it cool for a few minutes, then grease your hands with ghee and knead the dough for 1-2 minutes. Then, flatten it with your palms.

Pro-Tip: You want to work quickly here, as you don’t want the dough to dry out, which makes it 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 centimeters.

• 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.

Troubleshooting

Issue	Likely cause	Fix
Dough is soft and sticky, won’t hold its shape	Undercooked. The mixture still has too much moisture.	Keep cooking on low heat, stirring constantly, until a small piece rolls into a smooth ball that doesn’t stick to your palms. Test every 2–3 minutes.
Barfi chewy, with a bite to it	Undercooked. The dough came off the heat before it passed the ball test.	Cook a little longer next time and always do the ball test before turning off the heat.
Dough is dry and crumbly; won’t come together	Overcooked. Too much moisture cooked out.	Take the pan off the heat as soon as the ball test passes. The dough keeps firming as it cools.
Dough cracks when rolling	The dough cooled too much before rolling.	Knead and roll while it’s still warm. If it has cooled, warm it gently in the pan on low heat for a minute.

How to Store?

This Badam barfi stays good at room temperature for 3 days. It can be stored in the refrigerator for up to two weeks. It also freezes well. You can freeze it in airtight containers for up to 3 months. If it has turned hard in the fridge, you can warm it up slightly in the microwave.

If layering for storage, remember to separate layers with parchment paper so they are easy to separate and serve.

Make This Badam Barfi Vegan

It’s super easy – trust me! Just skip the ghee from the recipe and substitute it with plant-based oil or butter. Otherwise, follow the recipe as is.

Badam Burfi with Condensed Milk

You can use condensed milk with almond flour to make badam barfi. Combine almond flour with condensed milk instead of sugar and cook the paste well until it hardens.

More Indian Sweets with Almond Flour

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Badam Halwa with Almond Flour

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Coconut Almond Ladoo

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Chocolate Ladoo (Chocolate Almond Truffles)

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Mango Coconut Almond Ladoo