There are many different ways to prepare Badam Katli. My recipe is the easy way to prepare as it doesn't involve soaking and peeling of almonds. This recipe can also be tried by beginners as it doesn't require any sugar syrup/chashni. Badam Burfi is a low-fat recipe as I have used only 1 tbsp of ghee. As we all busy during festival times, this recipe would be perfect for any occasion like Diwali, Holi, Navratri etc. as it takes very less time to prepare and tastes really good. This is vegan recipe and perfect for the days of fasting. Below is the recipe of Badam Burfi with all the detailed instructions and pictures.
Instructions for How to make Badam burfi:
- Put all the almonds in the mixer grinder. Grind the almonds into fine powder as shown in the picture.
- Preheat a non-stick pan/ kadai add grounded almonds in it and roast it while continuously stirring for 5 mins.
- Add milk powder and sugar in it and roast it while continuously stirring for 5 more mins.
- Add fresh cream, clarified butter(Ghee) and saffron milk to the pan and mix them well.
- Cook while stirring continuously until it gets thick and dense in consistency. To check its consistency fold the sides of mixture and check it whether it leaves the sides of pan or not. If it leaves the sides of pan. Its ready.
- When mixture gets thick, take it out on a cling wrap sheet/ butter paper. Here I have used cling wrap sheet.
- Grease your hands with some ghee and knead the mixture until smooth.
- Press gently with the help of rolling pin.
- Roll into thin and rectangular sheet of the desired thickness. Set it aside for 10-15 minutes.
- Mixture is set, now with help of pizza cutter/knife cut the burfi into pieces with any shape or size as per your preference. I preferred to use pizza cutter for smooth edges of burfi.
- Cool completely and Badam Katli is ready to serve. Place the pieces in a plate or store it in a air-tight container. Keep refrigerated and enjoy.
Ingredients Preview
Put all the almonds in the mixer grinder. Grind the almonds into fine powder as shown in the picture.
Preheat a non-stick pan/ kadai add grounded almonds in it and roast it while continuously stirring for 5 mins.
Add milk powder and sugar in it and roast it while continuously stirring for 5 more mins.
Add fresh cream, clarified butter(Ghee) and saffron milk to the pan and mix them well.
Cook while stirring continuously until it gets thick and dense in consistency. To check its consistency fold the sides of mixture and check it whether it leaves the sides of pan or not. If it leaves the sides of pan. Its ready.
When mixture gets thick, take it out on a cling wrap sheet/ butter paper. Here I have used cling wrap sheet.
Grease your hands with some ghee and knead the mixture until smooth.
Press gently with the help of rolling pin.
Roll into thin and rectangular sheet of the desired thickness. Set it aside for 10-15 minutes.
Mixture is set, now with help of pizza cutter/knife cut the burfi into pieces with any shape or size as per your preference. I preferred to use pizza cutter for smooth edges of burfi.
Cool completely and Badam Katli/ Almond Burfi is ready to serve. Place the pieces in a plate or store it in a air-tight container. Keep refrigerated and enjoy.
Tips:
- Badam Burfi should be cooked till dense consistency otherwise it could be sticky.
- Dip the saffron strands in warm milk for 10-15 mins. so that saffron releases its colour and flavour in the milk.
AuthorNidhi kakkarIngredients
Directions
Ingredients Preview
Put all the almonds in the mixer grinder. Grind the almonds into fine powder as shown in the picture.
Preheat a non-stick pan/ kadai add grounded almonds in it and roast it while continuously stirring for 5 mins.
Add milk powder and sugar in it and roast it while continuously stirring for 5 more mins.
Add fresh cream, clarified butter(Ghee) and saffron milk to the pan and mix them well.
Cook while stirring continuously until it gets thick and dense in consistency. To check its consistency fold the sides of mixture and check it whether it leaves the sides of pan or not. If it leaves the sides of pan. Its ready.
When mixture gets thick, take it out on a cling wrap sheet/ butter paper. Here I have used cling wrap sheet.
Grease your hands with some ghee and knead the mixture until smooth.
Press gently with the help of rolling pin.
Roll into thin and rectangular sheet of the desired thickness. Set it aside for 10-15 minutes.
Mixture is set, now with help of pizza cutter/knife cut the burfi into pieces with any shape or size as per your preference. I preferred to use pizza cutter for smooth edges of burfi.
Cool completely and Badam Katli/ Almond Burfi is ready to serve. Place the pieces in a plate or store it in a air-tight container. Keep refrigerated and enjoy.
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