Melt-In-Your-Mouth Badam Katli/ Burfi with Almond Flour
Badam Katli or Almond Burfi – This dessert gets it’s name from it’s star ingredient, Almond called “Badam” in Hindi and “Katli” which means thin slices. The original recipe of this dessert required almonds to be soaked, peeled and ground into a paste. The whole process required hours to make the dish. However, with easily available Gluten-Free Almond flour, you can fast forward the process and make these delightful treats under 20 minutes!
Can I use Almond Meal for this recipe?
If you use Almond meal instead of Almond Flour, there will be no difference in taste however, the texture may not be as smooth. Almond meal is made from grinding raw almonds and hence has a coarser structure when compared with almond flour. Almond flour is made with blanched almonds and bears a finer texture and a lighter color. You can also put almond meal in a blender at high speed to get a finer texture and can use it in the recipe to get similar results.
What flavors to use in Badam Burfi?
Traditional recipe of Badam Burfi/ Katli uses Cardamom and Rose water. You may choose to use only cardamoms. I used a combination of Kewra water, Rose water and Cardamom for this recipe.
You may also use a few strands of saffron for added color and flavor.
About this Recipe
- Flour: I have used organic, gluten-free certified Almond Flour from Costco. I sieved the flour to add some air to the flour and helps get rid of any lumps. In case you’re using almond meal, make sure to blend it at high speed for a finer texture.
- Sugar: I’ve used Organic Brown Sugar. You may substitute it 1:1 with granulated white sugar.
- Vegan: This recipe can easily be made vegan by substituting Ghee with Avocado Oil or Coconut oil.
- Garnish: Traditionally, this dessert is garnished with silver leaves (Chandi Vark). I have not used any garnish in this recipe.
How to make Almond / Badam Burfi using Almond flour?
Ingredients:
- 2 cups Almond Flour (Gluten-Free)
- 3/4 cup Brown Sugar
- 1/4 cup + 1 tbsp water
- 1 tsp Ghee
- 1 tbsp Milk Powder
- 1 tsp ground cardamom
- 1 tsp Rosewater
- 1/2 tsp Kewra water
Step by Step Process: Making the Dough
- Sieve Almond flour and set aside.
- In a heavy bottomed pan on low-medium heat, add water and stir in brown sugar. (Pic #1)
- As the brown sugar dissolves completely in the water and the mixture comes to a boil, lower the heat, and add rosewater and kewra water. This generally takes about 3-4 minutes. (Pic #2)
- Stir in the almond flour and add 1 tbsp Ghee. (Pic #3)
- Keep stirring continuously for about 4-5 minutes taking care that the mix doesn’t burn.
- Optional: Add in milk powder/ Khoa as it helps with binding, (Pic#4)
- Stir in the cardamom powder and check the readiness of the dough by rolling a small portion of the dough into a ball, it should not be sticky. (Pic#5)
- Turn off heat, and let it cool for 4-5 minutes. (Pic#6)
Step by Step Process: Shaping the Badam Burfi/ Katli
- Transfer the dough onto a piece of parchment paper. Fold the parchment paper over the dough and with a rolling pin, roll the dough into approx. 1/4th inch thickness. (Pic#7)
- Using a Pizza cutter cut the rolled dough. (Pic #8)
- Cut Vertically (Pic #9) and then make diamond shape by cutting the dough horizontally at an angle. (Pic#10)
- Enjoy this delicacy with your loved ones.
Melt-in-your-mouth Badam Burfi/ Badam Katli with Almond Flour
Equipment
- 1 Rolling Pin
- 1 Pizza Cutter
Ingredients
- 2 cup Almond Flour Gluten-Free
- ¾ cup Brown Sugar Organic
- ½ tsp Rose water
- ¼ tsp Kewra Water
- 1 tsp Ground Cardamom
- ¼ cup Water Add 1 tbsp
- 1 tbsp Ghee Use Coconut oil (Vegan option)
Instructions
Make the Dough
- Sieve Almond flour and set aside.
- In a heavy bottomed pan on low-medium heat, add water and stir in brown sugar.
- As the brown sugar dissolves completely in the water and the mixture comes to a boil, lower the heat, and add rosewater and kewra water. This generally takes about 3-4 minutes.
- Stir in the almond flour and add 1 tbsp Ghee.
- Keep stirring continuously for about 4-5 minutes taking care that the mix doesn't burn.
- Optional: Add in milk powder/ Khoa as it helps with binding,
- Stir in the cardamom powder and check the readiness of the dough by rolling a small portion of the dough into a ball, it should not be sticky.
- Turn off heat, and let it cool for 4-5 minutes.
Shape the Dough
- Make a large ball with the dough. Flatten it and keep the dough on a parchment paper and fold the parchment paper covering the dough. Roll using a rolling pin.
- Using a pizza cutter, cut the dough into diamond shapes and enjoy!