Badam Burfi

My school friends, Shanthi, Padma and Deepika came home today as we had planned to do group cooking today. We made Badam burfi and Dilkhush Mixture . Inspite of heavy rains and power cut, we had great fun cooking together. Both burfi and mixture came out very well.

Badam burfi is easy to make, though it’s quite laborious and time consuming if large quantity has to be made.

The burfi came out very well, perfect in taste and texture:)



Badam ( almonds ) – 7+1/2 cups
Sugar – 12 cups
Milk – 2 tbsps
Ghee – 3 +1/4th cup
Almond essence/ vanilla essence – 1 tsp


Soak badam overnight ( or 8-10hrs).
Peel the badam and grind it to a smooth paste adding required amount of water.


Grease a plate or tray and keep it ready.

In a big heavy bottom, add sugar and 3 cups of water. Cook till the sugar dissolves completely. When it starts boiling, reduce the flame and 2 tbsps of milk. As soon as the milk is added, the dirt in the sugar will froth up and float. Remove all the scum.

Switch off the flame. To this clear sugar syrup, add the ground badam and mix well. There should not be any lumps at all. ( I use an egg beater to mix).

Add 1/2 cup of ghee. Mix well and switch on the flame. Stir and cook adding small quantity of ghee at time ( 1/2 cup at a time).
Cook till the mixture froths up and start leaving the pan.

Pour the mixture into the greased tray and spread it evenly. Smoothen it and let it set for few mins. Cut into squares . After it cools down completely, take out the pieces and store in an air tight container:)