5 Ingredient Khoya Badam Burfi
Make soft, melt-in-your-mouth Khoya Badam Burfi with just 5 ingredients! This easy Indian almond sweet comes together in under 30 minutes. Perfect mithai for Diwali or festive occasions.
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Ingredients
- 300 gm khoya
- 75 gm (~10 tablespoon) powdered sugar (weight is of unsifted sugar) it has bit of cornstarch which contributes to the texture of burfi
- 80 gm (~¾ cup) super fine almond flour not almond meal (You can grind almonds at home)
- ¾ teaspoon cardamom powder
- 5-8 strands saffron
Instructions
- Lightly grease a small square pan or tray with ghee, or line it with parchment paper for easy removal. While the burfi mixture is still warm and pliable, transfer it to the prepared pan. Use a spatula to spread it evenly, pushing the mixture into the corners so there are no gaps.
- Crumble or grate the khoya into a wide, heavy-bottomed, nonstick pan. I use a 10-inch hybrid stainless steel skillet, which works well for this recipe. Break up any large lumps with your fingers or a spatula before turning on the heat. This helps the khoya soften evenly without leaving behind any hard pieces.
- Set the pan over low heat and cook the khoya for about 4 to 5 minutes and start stirring and pressing down frequently with a spatula. As it warms up, the crumbles will gradually soften and come together into a smooth, glossy mass. Keep scraping the bottom and sides of the pan so nothing sticks or burns. We are only trying to soften the khoya at this stage, not roast it. Do not let it brown, as that will change the delicate flavor and color of the burfi.
- Once the khoya is soft and smooth, add the ground cardamom and saffron strands. Mix well to distribute them evenly throughout the warm khoya. The heat will help release their fragrance, and the saffron will gradually begin to lend its beautiful pale golden color to the mixture.
- Add the powdered sugar next to the softened khoya and gently fold it in using a spatula. Continue mixing until the sugar is completely incorporated and no dry pockets remain. Keep the heat low throughout this step.
- Continue cooking over low heat for another 4 to 5 minutes, while stirring regularly. As the sugar dissolves, you will notice that the mixture loosens considerably and takes on a soft, almost slurry-like consistency. This is completely normal, so don't be tempted to increase the heat to thicken it quickly. As the mixture cooks, the saffron will also begin to release more color, and the khoya will take on a lovely pale golden shade.
- Next, add the almond flour to the khoya mixture. Stir thoroughly, while pressing any lumps against the sides of the pan with your spatula to break them up. You want the almond flour to blend evenly with the khoya without leaving any dry or grainy patches.
- Continue cooking over low heat for another 2 to 4 minutes, while stirring constantly. As the almond flour absorbs the excess moisture, the mixture will gradually thicken. If the mixture feels a little dry or crumbly after adding the almond flour, add milk, 1 tablespoon at a time, and mix well after each addition. The milk is optional, so only add it if needed to help the mixture come together. Be careful not to add too much, as excess moisture will increase the cooking time and affect how the burfi sets.
- As everything cooks together, you will notice a lovely nutty aroma. Keep folding and pressing the mixture with your spatula until it gathers into a soft, cohesive mass. The mixture should feel soft and pliable under the spatula, without being too wet or sticky. Avoid cooking it longer than necessary, as the mixture will continue to firm up as it cools. Overcooking can make the finished burfi dry and hard instead of soft and melt-in-your-mouth.
- While the burfi mixture is still warm and pliable, transfer it to the prepared pan. Use a spatula to spread it evenly, and push the mixture into the corners so there are no gaps. Using the back of a lightly greased spatula, gently press and smooth the mixture into an even layer.Avoid pressing too firmly, as we want the burfi to retain its soft, delicate texture. Sprinkle chopped almonds or pistachios on top, and press them lightly so they stick.
- Leave the pan undisturbed at room temperature until the burfi has cooled completely and feels firm enough to cut. Depending on the thickness of the burfi and the temperature of your kitchen, this may take 3 to 6 hours. The burfi should feel set to the touch but still have a little softness when gently pressed.
- Once set, lift the burfi out of the pan using the parchment paper. With a sharp knife, cut it into squares or diamonds of your preferred size. Wipe the knife clean between cuts for neat edges. Handle the pieces gently. Enjoy at room temperature for the best flavor and melt-in-your-mouth consistency.
Notes
- Use good quality khoya. If your khoya doesnt release much ghee after softening, add 1-2 tablespoons ghee to the burfi mixture along with almond flour. Keep in mind that almond flour is also very rich so add ghee gradually.
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