Almond flour burfi
An easy 15 minutes burfi recipe with blanched Almond flour. Try this delicious Badam katli recipe to make your festival colorful and stress-free.
Except for the experienced home chefs or the cooking experts, making sweets during festivals like Diwali is a huge task. A house full of guests or sudden celebrations or for whatever occasion, we like to make sweets. In India, traditional sweets like Laddus, Jangri, burfis and milk sweets take a special place though they involve a disciplined approach. It is the same for regional specific sweets like adhirasam, Jamun, Mysore Pak and Rasagulla, etc. You miss a single thing like string consistency, you are done!!!… Have to start all over again!
15 minutes Badam burfi:
Coming to this badam flour burfi, unlike the traditional ones, we do not need to soak almonds and peel and grind. If you have almond flour and sugar, in just 15 minutes you can make this burfis. Nowadays, blanched Almond flour is available in all grocery stores. If not almond flour, you can easily replace it with an almond meal also.
The difference between almond flour and meal is that the former is blanched(skin removed). Also, almond flour is powdered and it has a finer texture. The almond meal is grounded with skin and has a more coarse texture. If you make almond katli with an almond meal, the burfis may not be softer like the traditional one but will have a grainy feel.
Why is this Almond katli recipe special?
Time-saving – Yess!! We can make this shortcut Almond katli in just 15 minutes. This excludes the time takes to set the burfis.
Energy-saving – It takes very little time to cook the almond flour.
An effortless and simple recipe – Since there is no sugar string consistency needed for making this badam katli it is clearly a beginner’s recipe.
Adoptable – Easily replaceable with almond meal or real almonds. Almond meal goes with the same measurements. To make with real almonds, blanch 1/2cup of them in warm water for eight hours, remove the skin and blend with a quarter cup of milk. Other steps are the same as mentioned in this recipe.
Can we make Almond flour katli in a Vegan version?
Yes!! Except for ghee, this badam katli is already a vegan one. To make it a completely vegan version, just use any plant-based butter in place of ghee.
If using the whole blanched almonds, grind them with almond milk.
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Almond flour burfi | 15 minutes Badam katli
Equipment
- Heavy bottom non stick pan
Ingredients
- 1 cup Almond flour
- or Almond meal or Soaked Badam+milk paste
- ½ cup Sugar (3/4 cup for sweeter burfi)
- 1/3 cup Water
- ½ tsp Cardamom powder
- 1 tbsp Ghee
To garnish:
- 1 tbsp Chopped nuts / Sliced almonds
Instructions
Recipe to make badam burfi with blanched almond flour:
- Measure and keep the ingredients ready.
- Take a flat pan(preferably nonstick) and add 1/2 cup sugar with 1/3 cup of water. For 1 cup almond flour, I use 1/2 cup sugar which is perfect for me. If you prefer sweeter katlis use 3/4 cup for each cup of almond flour.
- Start heating the sugar water mix. Mix well until the sugar dissolves completely.
- By this time the sugar mix will start boiling. Add a half tsp of cardamom powder and mix well.
- No need to get any string consistency from the sugar syrup. The boiling stage is enough to add the flour.
- Add a cup of almond flour and mix quickly. To do it comfortably, you can reduce the heat of the pan. If you are using an iron or stainless steel pan be careful as the flour becomes thick very fast.
- Keep mixing and stirring in a circular motion. Soon in a min or two the almond flour absorbs the sugar and becomes a thick paste.
- Cook the paste by stirring continuously to avoid burning.
- Collect the particles stuck in the bottom and sides of the pan by scrubbing with the ladle.
- Son in around 8 minutes the mass gathers up and moving along with the ladle.
- Cooked flour may stick to the pan. Reduce the heat completely now and add a tbsp of ghee.
- Keep butter paper ready for easy rolling. Switch off the stove and transfer the almond flour dough to the butter paper. If you wish you can knead this dough for a bit to shape once it is warm enough to touch.
- For me, it was not necessary to knead. The mass already gathered up nicely. Keep another butter/baking sheet on top of it and roll gently until your desired thickness.
- Remove the paper, garnish the katli dough with chopped nuts or almond slices, press them gently.
- Make slices, squares or diamonds as you like.
- Let it cool down completely to become firm burfis.
- Store them in a tight jar or gobble up right away. Badam burfi is a great choice to pack in gift boxes.
Video
Notes
1) Use just a tsp of ghee for the flavor and smoothness. You can avoid using ghee if you like vegan katlis. Not using ghee will not affect the shape of burfis.
2) While mixing flour and sugar syrup, keep the heat source to low settings as almond flour gets thicker consistency very fast.
Nutrition
Ingredients:
- Measure and keep the ingredients ready.
Method:
- Take a flat pan(preferably nonstick) and add 1/2 cup sugar with 1/3 cup of water. For 1 cup almond flour, I use 1/2 cup sugar which is perfect for me. If you prefer sweeter katlis use 3/4 cup for each cup of almond flour.
- Start heating the sugar water mix. Mix well until the sugar dissolves completely. By this time the sugar melts, the mix will start boiling. Add a half tsp of cardamom powder and mix well. No need to get any string consistency from the sugar syrup. The boiling stage is enough to add the flour.
- Add a cup of almond flour and mix quickly. To do it comfortably, you can reduce the heat of the pan. If you are using an iron or stainless steel pan be careful as the flour becomes thick very fast.
- Keep mixing and stirring in a circular motion. Soon in a min or two the almond flour absorbs the sugar and becomes a thick paste. Cook the almond paste by stirring continuously to avoid burning. Collect the particles stuck in the bottom and sides of the pan by scrubbing with the ladle.
- In around 8 minutes the mass gathers up and moving along with the ladle. Cooked flour may stick to the pan. Reduce the heat completely now and add a tbsp of ghee.
How to make Badam burfi:
- Keep butter paper ready for easy rolling. Switch off the stove and transfer the almond flour dough to the butter paper. If you wish you can knead this dough for a bit to shape once it is warm enough to touch. For me, it was not necessary to knead. The mass already gathered up nicely. Keep another baking paper on top of it and roll gently until your desired thickness.
- Remove the paper, garnish the katli dough with chopped nuts or almond slices, press them gently. Make slices, squares, or diamonds as you like.
- Let it cool down completely to become firm burfis. Store them in a tight jar or gobble up right away. This badam burfi is a great choice to pack in gift boxes.
Tips:
1) Use just a tsp of ghee for the flavor and smoothness. You can avoid using ghee if you like vegan katlis. Not using ghee will not affect the shape of burfis.
2) While mixing flour and sugar syrup, keep the heat source to low settings as almond flour gets thicker consistency very fast.
