Badam Burfi

Indian sweet/mittai/dessert


Badam: 1 cup

Sugar: 1 cup But I used 3/4 C as we like mild sweet taste.

Ghee: 2 tbsp + 1/2 tsp to smear the cookie sheet

Milk: 1/4 cup or less.



Soaking the badam/Almond: Take a microwave bowl, add enough water to cover the almonds.

Microwave on high for one or two min (Until the water turns hot -Not Boiling point)- let the badam soak for 20 min. It is more easy to peel or even more easy to grind. Peel the skin and rinse the badam once again.

Now grind the almond adding as little milk as possible. The less milk you use, the less time it takes to cook. You can make it a fine paste, but I love little grainy my burfi !

Take a heavy bottom pan, preferrably non-stick.Put the 2 tbsp ghee, once it starts to melt add the ground almond and sugar.

Now, keep stiring, stiring without rest! Until the mixture turns like dough! The mixture will start leaving the side.

Grease a cookie sheet with little ghee. Drop the mixture and spread the mixture , take a rolling pin roll slightly to get a smooth surface or icing knife to smooth it.

Let it cool completely. Make a desire shape , or diamond shape with greased knife.


Note: The burfi has little amount of ghee, so it tend to stick a lot at the end point. Try to be patience if not add more butter or ghee!


The burfi can be kept outside for a week without refrigeration.