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almond burfi stacked up
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5 from 8 votes

Easy Almond Burfi (Instant Pot & Stove Top)

Easy instant pot and stove top method of making almond burfi with almond flour.
Prep Time0 mins
Cook Time10 mins
Course: Dessert
Cuisine: Indian
Author: Madhavi

Ingredients

  • 1 cup almond flour
  • ½ cup sugar ( reduce it little bit if you don't like it too sweet)
  • ¼ 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. Take a small portion of the mixture and try forming a ball. It should be non sticky ball. If not cook for couple more minutes.
  • 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 ⅛ 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 ⅛ inch thickness.
  • Cut the burfi into desired shape. Let cool completely before storing.