By Priya Krishna and Jesse Szewczyk
Updated Nov. 2, 2023
- Total Time
- 20 minutes, plus cooling
- Rating
- 4(221)
- Notes
- Read community notes
Badam burfi, a rich, fudgy treat made of almonds, milk and sugar, is a classic Indian sweet. This version, developed by Ashvin Patel, who runs Surati Farsan Mart in Artesia, Calif., incorporates caramel for an even more decadent sweet that tastes somewhere between mithai and a candy bar. These treats are eaten throughout the South Asian subcontinent for celebrations both big and small, from Diwali to a good score on a test. They travel well and can be frozen for at least a few weeks. If the almond base seems a bit dry, kneading it with your hands will help incorporate the milk mixture more completely.
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Ingredients
Yield:35 (1½-inch) pieces
- Nonstick cooking spray
- 2cups/16 ounces whole milk
- 1cup/200 grams granulated sugar
- ¼ounce yellow liquid food coloring (optional)
- 6cups/671 grams finely ground almond flour (from blanched almonds)
- 11ounces/311 grams soft caramel candies (such as Kraft brand), about 1¾ cups, unwrapped
- 10ounces/283 grams whole raw almonds (about 2 cups)
Ingredient Substitution Guide
Nutritional analysis per serving (35 servings)
230 calories; 15 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 7 grams protein; 28 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Grease a 9-by-13-inch metal or glass baking pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the two long sides to create a sling.
Step
2
In a large pot or Dutch oven over medium heat, combine the milk and sugar, and bring to a boil, stirring occasionally, 5 to 6 minutes.
Step
3
Remove from the heat and stir in the food coloring, if using, then gradually stir in the almond flour until a thick, doughlike paste forms with no pockets of unincorporated almond flour. If the mixture is too thick to stir, use your hands to knead it together. (Be careful, the mixture will still be slightly hot. Let cool for 2 to 3 minutes if necessary.)
Step
4
Transfer the mixture to the prepared pan and press it into an even layer using your hands.
Step
5
Place the caramels and 2 tablespoons of water in a small saucepan. Cook over low heat, stirring often, until the caramels are completely melted, 6 to 8 minutes. Pour the caramel over the top of the almond base and use a heatproof spatula to spread it into an even layer.
Step
6
Evenly sprinkle the whole almonds over the warm caramel and press them in using the back of a spatula to help them adhere. Let cool until the caramel is set and firm to the touch, about 2 hours. Cut into small squares using a serrated knife to serve.
Ratings
4
out of 5
221
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Cooking Notes
Shan
Using slivered blanched almonds or shaved raw almonds for the topping makes for a nicer presentation - it's also easier to eat.
Jeff
Has anyone made this with a homemade caramel? I want to avoid corn sugar based candies.
Barry Canuck
Ground Cardamom is I believe a traditional addition and delicious
AM
Many people who celebrate Diwali live in the West and have a varied palette. Variety is the spice of life!
elishbet
Made this, it is delicious. Any recipe that calls for brach’s caramels is 💯
a
has anyone used a non-dairy substitute for the milk
Jai
Why do we need westernized sweets for Diwali?
Karen
I used oat milk barrista blend, probably the richest plant based texture. Added cardomon. Yummy. I’m sure not the same but yummy.
kay
This did not set at all for me. I measured the almond flour by weight and followed instructions precisely, but the dough turned into a mushy mess that couldn't be cut. Worse still, the caramel topping did stiffen, so it couldn't be cut without the bottom layer oozing. I used King Arthur almond flour.
Randi Plevy
As many others have said before me, the batter simply doesn't firm up. Not even after spending hours in the fridge. It has the consistency of barely cooked polenta. Tasty, but impossible to eat without a fork.
John R
Mine didn't turn out. The almond flour/milk mixture was way too soft. Something's wrong with the ratios. Per the recipe, I used 2 cup whole milk, 200 grams of sugar and 671 grams of almond flour.
Marlene
Any ideas on why my recipe didn’t set?
Maggie
Unfortunately this didn’t work out for me: Flavor was good, but the almond mass was way too wet and soft, and the caramel got so hard, that I couldn’t cut squares.
Nancy
This recipe needs review. The base was too wet and refused to set up and firm. When I eventually tried adding the melted caramel, it hardened so completely that it was not cut able
TL
The base did not come together for me either. Really disappointed to waste that much almond flour, not to mention the caramel topping!
stewart bolinger
How about pecans instead of almonds? Almonds are a wood substitute for my taste.
DSC
Did anyone add butter or ghee? It's unusual not see that in the ingredients in a sweet like this.
LG
A follow-up to my earlier response to a question about using my home-made caramel: having posted that the base was impossibly soft, I will add that a day later, the caramel topping was "melting" from absorbing moisture from the soft-paste bottom layer. Either the proportions in the original recipe for the base were way off, or the method was wrong for getting the mixture to be solid enough to cut. By contrast, after a day, my caramel that wasn't used for the topping was not runny at all.
karen
Help. I added a teaspoon ground cardamom and it is delicious, but the caramel top is hard and the Almond Burfi is too soft to cut. what is the texture supposed to be like?
AM
Any reason not to use a little milk soaked saffron to add color (and amazing flavor!)?
neko
Made this today with no substitutions and my burfi never firmed up. It just ended up a goopy mess. I used BRM Almond flour, whole milk, granulated sugar and Kraft soft caramels. Anyone else have this issue?
Karen
I used oat milk barrista blend, probably the richest plant based texture. Added cardomon. Yummy. I’m sure not the same but yummy.
Mary Grace
Instead of unsalted almonds, I used roasted with sea salt. After all, caramel and salt are friends in the wild! Sliced or slivered almonds, toasted, with a nice sprinkle of fleur de sel is what I’ll try next (since that probably would be prettier).
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