Badam Burfi

Badam Burfi


  • 1 cup almonds (soaked)
  • ¼ tsp saffron strands
  • 3 tbsps milk
  • ¾ cup sugar
  • ½ cup water
  • 1 tsp ghee
  • ½ tsp of cardamom powder




Soak almonds in hot water for an hour. Peel off almond skin and pat dry with a clean towel. Grind almond to a fine powder.


Soak saffron stands in milk for 5 minutes.


In a saucepan with low flam, put sugar and water. Stir until sugar dissolves and form a syrup consistency. Mix in powdered almonds and pour the saffron infused milk. Stir for a minute then add ghee and cardamom powder.


When the almond mixture no longer sticks to the pan, turn off the flame. Transfer it immediately to a greased plate or tray.

Use ghee to grease the back of a steel bowl to spread and press the mixture. Top with almond flakes. Before the burfi cools down completely, cut it down to small squares forming a pastry bar. Let it set for at least an hour.


Remove from tray and serve.

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