Equipment
Ingredients
Main
- 5 ml cooking spray
- 475 ml milk
- 200 g sugar
- 7 g food coloring
- 671 g almond flour
- 310 g soft caramel candies, unwrapped
- 285 g whole raw almonds
Caramel Drizzle
- 310 g soft caramel candies, melted
- 30 ml water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 215 kcal
- Protein
- 5 g
- Carbohydrates
- 36 g
- Fat
- 6 g
- Fiber
- 2 g
- Sugar
- 18 g
- Sodium
- 59 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 3 mg
- Potassium
- 137 mg
- Calcium
- 65 mg
- Iron
- 1.2 mg
- Magnesium
- 31 mg
- Phosphorus
- 92 mg
- Zinc
- 0.5 mg
- Vitamin A
- 9 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 2.2 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.26 mg
- Niacin
- 1.5 mg
- Folate
- 40 mcg
- Water
- 17 g
Sources: USDA FoodData Central
Method
Coat the 9x13 inch baking pan with cooking spray and line it with parchment paper, leaving an overhang on the long sides.
Combine the milk and sugar in a large pot over medium heat.
Bring the milk mixture to a boil and cook for 5 to 6 minutes, stirring occasionally.
Remove the pot from the heat and stir in the food coloring if using.
Gradually add the almond flour to the pot, stirring until a thick paste forms without any dry spots.
Knead the mixture by hand if it becomes too stiff to stir with a spatula.
Let the almond paste cool in the pot for 2 to 3 minutes.
Transfer the almond paste to the prepared pan and press it into an even layer.
In a small saucepan over low heat, combine the unwrapped caramel candies and 30ml (2 tbsp) of water.
Stir the caramels constantly for 6 to 8 minutes until completely melted.
Pour the melted caramel over the almond base and spread it evenly with a spatula.
Distribute the whole almonds over the caramel layer and press them down gently.
Allow the burfi to cool at room temperature for 2 hours until the caramel is firm.
Lift the burfi out of the pan using the parchment paper and cut into squares with a serrated knife.
Chef's Notes
- Ensure your almond flour is fresh and finely ground for the smoothest texture in the burfi base. Coarse flour can lead to a grittier result.
- When making the caramel, watch it closely as it can go from melted to burnt very quickly. Stirring constantly over low heat is key.
- For cleaner cuts, chill the burfi in the refrigerator for about 30 minutes before slicing. This firms up the caramel and makes it easier to slice cleanly.
- If you prefer a less sweet dessert, you can slightly reduce the amount of sugar in the milk mixture, but be aware this might affect the final texture and setting point.
- The food coloring is optional but adds a festive visual appeal, especially for celebrations. Use gel or powder food coloring for best results, as liquid can alter the moisture content.
Storage
Refrigerator: 1 week — Store in an airtight container with parchment between layers.
Freezer: 1 month — Wrap tightly to prevent freezer burn.
Reheating: Serve at room temperature.
Troubleshooting
Almond paste is too soft to hold its shape
Cause: The milk and sugar mixture was not boiled long enough to reduce moisture.
Fix: Return the paste to low heat and stir for 2-4 minutes to evaporate excess liquid.
Prevention: Ensure a vigorous boil for the full 6 minutes before adding flour.
Caramel layer separates from the almond base
Cause: The almond base cooled too much before the caramel was applied.
Fix: Cannot be fixed once fully set.
Prevention: Prepare the caramel layer immediately after pressing the almond paste.
Cultural Context
Badam Burfi is a popular Indian sweet, often made for festivals like Diwali or as a special treat. Its rich, nutty flavor and dense texture are characteristic of traditional Indian confectionery, with this recipe adding a modern twist by incorporating caramel for an extra layer of sweetness and chewiness.
