Badam Katli with Almond Flour( Instant Pot & Stove Top)

Last Updated on May 10, 2020

Badam katli also know as badam burfi or almond burfi is an Indian dessert made of almonds and sugar.

Sharing the easy method of making Almond burfi by using almond flour and cooking it in the instant pot.

Badam Katli is a delicate and delicious sweet made and distributed among friends and family during special occasions like Diwali and Holi. This decadent dessert is usually bought in the sweet stalls and they are pricey when compared to the other burfis.

Thanks to the easily available almond flour, now making badam burfi at home can’t get any easier.

Though badam burfi does not need a precise sugar syrup consistency. making it in the instant pot is definitely easier.

Not to worry if you don’t have an instant pot. I am also sharing the stove top method. Please scroll down to see both the methods.

This Badam Katli

• is a quick and easy sweet made with almond flour

• is a delicious Indian fudge

• made easily in the instant pot

Ingredients needed to make this Easy Badam Katli –

Almond Flour – is made from blanched almonds where the skin is removed and ground to a fine powder. I used Almond flour from Coscto and the brand is Kirkland.

Sugar– plain granulated sugar

Water

Ghee (clarified butter)

How to make Badam Burfi with Almond Flour in the Instant Pot (step by step pics)

Make sure the almond flour is in room temperature. Sieve the flour to remove any lumps.

Step 1 & 2- Into your instant pot add 1/2 cup sugar and 1/4 cup water. Mix it well to avoid burn sign. Secure the lid, making sure the vent is in sealing position.

Step 3 – Press pressure cooker or manual mode and adjust the time for four minutes in high pressure. Once the time is done, do a quick release pressure.

Step 4 – Add a teaspoon of ghee and 1 cup almond flour and mix it well.

Step 5- Turn on the saute mode and cook for 2-4 minutes till the halwa starts leaving the sides.

Step 6- Transfer the halwa to a greased parchment paper. Let cool for 1-2 minutes ( not more than that) and knead the dough. If the dough is feeling dry, apply some ghee or water to your palms and knead it again.

Step 7 & 8- Place a parchment paper on the top and with the help of a rolling pin roll the dough to 1/8 inch thickness. Cut them into desired shape. Let cool completely before storing.

How to make Almond Burfi in Stove Top –

Step 1 – Add 1/2 cup Sugar and 1/4 cup water to a pan. Mix it well and bring the water to a rolling boil.

Step 2– When the water and sugar comes to a rolling boil, reduce the heat and add one cup of almond flour and slowly mix until there are no lumps.

Step 3- Now increase the heat to medium and cook the halwa stirring continuously.

Step 4- After 6-8 minutes, the halwa will start to leave the sides and form one big mass. Add a tea spoon of ghee and cook for another minute. If you like to have a bite to your burfi, cook it for couple more minutes or till you can form a small ball with the mixture. Do not over cook if not the burfi will become crumbly.

Step 5 & 6 – Transfer the halwa to a greased parchment paper. Let cool for 1-2 minutes ( not more than that) and knead the dough. If the dough is feeling dry, apply some ghee or water to your palms and knead it again. Place a parchment paper on the top and with the help of a rolling pin roll the dough to 1/8 inch thickness.

Step 7 & 8 – Cut the burfi into desired shape. Let cool completely before storing.

To make it vegan

Skip the ghee completely or use vegan butter.

Can I make almond flour at home?

Yes.Soak the almonds for few hours, peel them and dry completely. Add the dry almonds to a mixer jar and make fine powder.

How long does Almond burfi stays fresh?

Almond burfi stays fresh for up to 10 days at room temperature and up to 3 weeks in the refrigerator.

Few Instant Pot Desserts-

Instant Pot Kheer

Carrot Halwa

Sweet Pongal in instant pot

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Easy Almond Burfi (Instant Pot & Stove Top)

Easy instant pot and stove top method of making almond burfi with almond flour.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: Indian

Prep Time: 0 minutes

Cook Time: 10 minutes

Author: Madhavi

Ingredients

• 1 cup almond flour
• 1/2 cup sugar ( reduce it little bit if you don't like it too sweet)
• 1/4 cup water
• 1 teaspoon ghee
• cardamom and saffron optional

Instructions

Making Badam Burfi in the Instant Pot-

• Make sure the almond flour is in room temperature. Sieve the flour to remove any lumps.
• Into your instant pot add sugar and water. Mix it well to avoid burn sign. Secure the lid, making sure the vent is in sealing position.
• Press pressure cooker or manual mode and adjust the time for four minutes in high pressure. Once the time is done, do a quick release pressure.
• Add a tea spoon of ghee and one cup of almond flour and mix it well. Turn on the saute mode and cook for 2-4 minutes till the halwa starts leaving the sides.
• Transfer the halwa to a greased parchment paper. Let cool for 1-2 minutes ( not more than that) and knead the dough. If the dough is feeling dry, apply some ghee or water to your palms and knead it again.
• Place a parchment paper on the top and with the help of a rolling pin roll the dough to 1/8 inch thickness.

  Cut the burfi into desired shape.

Making Badam Burfi on Stove Top-

• Add sugar and water to a pan. Mix it well and bring the water to a rolling boil.
• When the water and sugar are boiling, reduce the heat and add a cup of almond flour and slowly mix until there are no lumps.
• Now increase the heat to medium and cook the halwa stirring continuously. After 6-8 minutes, the halwa will start to leave the sides and form one big mass. Add a tea spoon of ghee and cook for another minute. If you like to have a bite to your burfi, cook it till you can make a small ball with the mixture. Do not over cook if not the burfi will become crumbly.
• Transfer the halwa to a greased parchment paper. Let cool for 1-2 minutes ( not more than that) and knead the dough. If the dough is feeling dry, apply some ghee or water to your palms and knead it again. Place a parchment paper on the top and with the help of a rolling pin roll the dough to 1/8 inch thickness.
• Cut the burfi into desired shape. Let cool completely before storing.

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