kesar badam burfi recipe | badam katli recipe | almond burfi recipe | almond katli recipe

Kesar Badam Burfi Recipe | Saffron Almond Burfi Recipe | Kesar Badam Katli recipe with detailed step-by-step photos, health benefits, and nutrition facts. 

Badam burfi recipe is an Indian-style almond fudge that looks semi-dry on the outside. And inside, it has a soft & chewy texture which is irresistible to eat. It is one of the traditional Indian sweets made during the Diwali, Holi, and Navaratri festivals.

Badam katli is a rich and wholesome dessert. It tastes incredibly delicious, and the soft texture is so addictive to eat, and it would definitely make you crave more katlis.

The term burfi is derived from the Persian word barf, which means snow. Burfi is a type of fudge or mithai usually made from powdered nuts like almonds, cashews, pistachios, walnuts, etc.

Burfi is traditionally cut into a diamond shape, and the thickness varies from quarter to half-inch in size. In India, katli is sometimes called Katri, which means slice, and burfi is pronounced as barfi, borfi, burfee.

Badam burfi can be made in numerous ways. This version is quite simple to prepare. The main ingredients are almonds, milk, ghee, and sugar. Ghee and sugar quantity can be modified as per your preference.

I have mentioned around 200 to 250 ml of ghee; it helps to get a soft, smooth, and moist-looking burfi. Ghee can also be substituted with any flavorless cooking oil, or you can even use half oil and half ghee as well.

Kesar badam burfi can be prepared without saffron/Kesar; it gives a nice aroma and lovely yellowish hue to the burfi. However, if you don't have saffron in hand and particular about the color, there is a way the kesar can be replaced with a pinch of turmeric powder or artificial edible yellow food color.

Almond katli holds a special place in Indian cuisine. It is prepared for many special occasions, parties and also given as a return gift for friends and relatives. It is a delectable dessert to satisfy your sweet cravings.

Almond burfi is very easy and quick to make. So you can prepare this dessert at any time. Some people like to add rose water/essence for the flavor. You can also add almond or vanilla essence too.

Furthermore, kesar badam burfi can be decorated with Chandi ka vark or edible silver leaf for a traditional and classic touch. It is commonly used in Indian sweet shops for decorative purposes. It doesn't have any particular taste. You can also decorate the burfi with slivered almonds, pistachios or just keep it plain. Alright, let's get into the badam katli recipe.

Recipe - kesar badam burfi recipe | badam katli recipe | almond burfi recipe | almond katli recipe

Serves - 24 pieces (half-inch square)

Cuisine - Indian
Course - Dessert
Diet - Vegetarian
Prep time - 15 min | Cook time - 45 min | Total time - 1 hour

Author - Pavithra

Badam burfi ingredients:

1. Raw Almonds - 1.5 cups

2. Hot water - 750 ml
3. Full Fat Milk - 1.5 cups
4. White Sugar - 2 to 2.5 cups
5. Ghee - 1 cup melted
6. Saffron strands - 1 pinch
7. Cardamom / Elachi - optional

Preparation before starting the procedure:

1. Wash and soak 1.5 cups of raw almonds for 10 hours or overnight in a bowl of hot water. (Note: Almond skin can be peeled off easily when you soak them in hot water. Alternatively, you can put raw almonds in hot boiling water for 30 mins to peel off the skin). 

2. Grind the soaked & peeled almonds to a fine paste with milk. (Note: You can use room temperature water to grind almonds, but milk makes the sweet rich in taste, so I highly recommend using full-fat milk).

3. Soak the saffron strands in 2 tbsp of hot water/milk for 15 mins. Water releases a better color.

4. Grease a stainless steel plate/tray and knife with ghee/butter/oil. Keep it ready!

How to make badam burfi:

1. Take a heavy-bottomed pan or Kadai, add a spoonful of ghee and almond paste. Then turn on the flame and keep stirring the mixture for 5 mins on a medium flame. (Note: Do not put the almond paste on a heated pan, turn on the flame only after adding the mixture).

2. Add saffron-infused milk and stir until the mixture turns yellowish.

3. Add sugar and keep stirring it well until the sugar dissolves completely. Make sure there are no lumps formed.

4. Let it cook. Add ghee in intervals and keep stirring the liquid mixture, which slowly forms bubbles (Refer pic 1,2,3) and starts to thicken (Pic 4).

5. Stir well until the mixture slowly starts separates/leaving the sides of the pan. Keep adding the remaining ghee.

6. The mixture turns gooey and sticky like halwa consistency. Add powdered cardamom in this stage and Keep stirring.

7. Turn off the flame once the mixture starts oozing out the ghee and gets solidify. Again, be careful at this stage.

8. Transfer the mixture to a greased plate immediately. Level it using a spatula. Cut the burfi into a square or diamond shape. (Note: Slice the burfi when it is hot or warm. Sprinkle some chopped nuts over the mixture to get a nutty and crunchy burfi).

9. Wait for it to cool down and carefully take out the pieces one by one. Then, here you go..the kesar badam burfi is ready to enjoy.

How to make an almond burfi recipe with step by step photos:

1. Take a heavy-bottomed pan or Kadai, add a spoonful of ghee and almond paste. Then turn on the flame and keep stirring the mixture for 5 mins on a medium flame. (Note: Do not put the almond paste on a heated pan, turn on the flame only after adding the mixture).

2. Add saffron-infused milk and stir until the mixture turns yellowish.

3. Add sugar and keep stirring it well until the sugar dissolves completely. Make sure there are no lumps formed.

4. Let it cook. Add ghee in intervals and keep stirring the liquid mixture, which slowly forms bubbles (Refer pic 1,2,3) and starts to thicken (Pic 4).

5. Stir well until the mixture slowly starts separates/leaving the sides of the pan. Keep adding the remaining ghee.

6. The mixture turns gooey and sticky like halwa consistency. Add powdered cardamom in this stage and Keep stirring.

7. Turn off the flame once the mixture starts oozing out the ghee and gets solidify. Again, be careful at this stage.

8. Transfer the mixture to a greased plate immediately. Level it using a spatula. Cut the burfi into a square or diamond shape. (Note: Slice the burfi when it is hot or warm. Sprinkle some chopped nuts over the mixture to get a nutty and crunchy burfi).

Wait for it to cool down and carefully take out the pieces one by one. Now the almond burfi is ready to enjoy. 

LoL, I have already stolen two small corner pieces from the tray before it cools down(Look pic 4). When it comes to sweets, I have no patience at all😉.

How to store badam burfi:

The almond burfi can be stored outside in an air-tight container for up to 1 week and stays good for a month when it is refrigerated. To be frank, I had never stored burfi that long; I gobble up one by one and finish it within a day or two:)

Health benefits of Almonds:

1. Low glycemic index.

2. High in monounsaturated fats.

3. Rich in biotin, vitamin B2, copper, Manganese.

4. Rich in prosperity and magnesium.

5. It is alkaline in nature and helps in reducing the ph levels in the body.

6. It helps in getting strong bones and teeth.

7. Prevents tooth decay.

8. Reduces developing the risk of osteoporosis.

9. It increases nutrient absorption.

10. It helps in controlling blood sugar.

11. It contains healthy fats that help in weight loss.

12. Fiber-rich food.

13. It prevents overeating carbs.

14. Great source of Vitamin E and antioxidants. 

15. Good for skin and hair growth.

Try this kesar badam burfi recipe | badam katli recipe | almond burfi recipe | almond katli recipe, and let me know how it turns up. Express your thoughts in the comment section below, can't wait to hear from you:)

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Learn how to make badam burfi recipe | almond burfi recipe | badam katli recipe with stepwise photos.