Badam Barfi | How to make Badam Katli | Almond Fudge | Easy Diwali sweets

Name: Badam Barfi | How to make Badam Katli | Almond Fudge | Easy Diwali sweets
Prep time: 15 min
Cook time: 20 min
Total time: 95 min
Ingredients: 1 cup Almonds (200 ml = 1 cup); 1 cup Powdered Sugar; 3 TBSP Ghee; 1/2 cup Warm Milk; 10 saffron threads

Published: Apr 1, 2016 · Modified: Oct 13, 2025 by Kalyani · This post may contain affiliate links · 32 Comments

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Badam Burfi or Almond Fudge is a delicious and irresistible sweet made from Almond meal, sugar. This makes for a quick treat for sweet tooth or during Diwali too!

A yummy irresistible sweet made generally for Diwali, I made it for last Diwali, and again once before mom left to meet sister too 🙂 I think it was definitely better than my previous attempts, and pretty easy to make provided you pay attention to the steps. Another Diwali sweet we all love to make is Stuffed Dry Jamoon

And most importantly turned into Barfi (fudge) rather than Badam Halwa which my previous attempts had, but which we equally love 🙂 In my humble opinion, almonds (or Badam Parippu as its known in Tamil) is better made into Katli (or Barfi) than the more popular Kaju Katli (cashew fudge). Another equally favourite sweet for Diwali I ade recently was this Wholewheat Pista Gulgule (a deep fried Indian sweet donut)

But Kaju Katli steals the heart anyway, so you might as well make both.

Other sweets you may enjoy making for Diwali or any other festival

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No Cook Mixed Nuts Barfi | Quick Diwali Sweets | Gluten Free Dishes

No Cook Nuts Barfi is a Gluten Free fudge made with nuts. Serve as a quick nibble or make for Diwali or festivals.

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Badam Barfi | How to make Badam Katli | Almond Fudge | Easy Diwali sweets

Badam Burfi or Almond Fudge is a delicious and irresistible sweet made from Almond meal, sugar. This makes for a quick treat for sweet tooth or during Diwali too!

Check out this recipe

Badam Semiya Payasam

Badam Semiya Payasam is a sweet kheer or pudding made with roasted vermicelli, made with Durum Wheat and simmered in a thick flavoured almond rich milk, topped with nuts.

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WholeWheat Pista Gulgule | Indian Sweets | Festival Recipes

Gulgule are golden, fluffy, deep-fried sweet Doughnuts made from whole wheat flour, jaggery or sugar, and flavored with fennel seeds—a beloved treat in North Indian households.

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Course : Sweets Difficulty level : Medium ; Prep time : 15 mins, Cook time : 30 mins

Makes : approx 18-20 medium sized pieces

PIN FOR LATER

What you need to make Badam Katli

1 cup Almonds (200 ml = 1 cup)
1 cup Powdered Sugar
3 tablespoon Ghee
½ cup Warm Milk
10 saffron threads

How to make Badam katli

Add 2 cups of water and boil. Switch off the flame, add the almonds and let them soak in it for 10 mins. Meanwhile soak the saffron in the warm milk.
Once the almonds have soaked, peel them and keep aside. Again add them to the hot water and soak them for 1 hour more (no typo here, its soaked again after peeling and that gives a lot of fluffy almond meal - so don’t skip this step)
After an hour, drain the peeled almonds, and puree them with milk + saffron into a very smooth paste without any lumps / almond bits.
Before you begin the next step, grease a parchment paper (about 12 inch square should do) with a very light coating of ghee and keep aside
In a non stick pan, heat the ghee and add the ground almond paste. stir once and add the powdered sugar.
Now stir on a very low flame continuously for 10-12 mins without leaving the pan (your workout for the arms has just begun :D), don’t leave the stove else the paste will be burnt.
Once it starts leaving the pan effortlessly and comes to round off the edges (as seen in the collage above), transfer to a cool plate. Let it cool for 1-2 mins till you can handle the hot dough.
Now transfer to the greased parchment paper and roll into a round thinnish (not too thin like the Kaju Katli) disc.Lightly grease the rolling pin too if required.
While still warm, make desired shapes with a pizza cutter or a sharp greased knife.
Rest for 2-3 hours (resist tasting while its cooling :D) and take out the barfis and store in an airtight container without the pieces overlapping each other.
These keep for 7-8 days under refrigeration and upto 1 day without refrigeration.

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Badam Barfi | How to make Badam Katli | Almond Fudge | Easy Diwali sweets

Kalyani

Badam Burfi or Almond Fudge is a delicious and irresistible sweet made from Almond meal, sugar. This makes for a quick treat for sweet tooth or during Diwali too!

5 from 5 votes

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Prep Time 15

Cook Time 20

Soaking time 1

Total Time 1 35

Course Indian Sweet

Cuisine Indian, North Indian

Servings servings

Equipment

Thick Bottomed Pan
Wet Blender
Spatula

Ingredients

1 cup Almonds 200 ml = 1 cup
1 cup Powdered Sugar
3 tablespoon Ghee
½ cup Warm Milk
10 saffron threads

Instructions

Add 2 cups of water and boil. Switch off the flame, add the almonds and let them soak in it for 10 mins. Meanwhile soak the saffron in the warm milk.
Once the almonds have soaked, peel them and keep aside. Again add them to the hot water and soak them for 1 hour more (no typo here, its soaked again after peeling and that gives a lot of fluffy almond meal - so don’t skip this step)
After an hour, drain the peeled almonds, and puree them with milk + saffron into a very smooth paste without any lumps / almond bits.
Before you begin the next step, grease a parchment paper (about 12 inch square should do) with a very light coating of ghee and keep aside
In a non stick pan, heat the ghee and add the ground almond paste. stir once and add the powdered sugar.
Now stir on a very low flame continuously for 10-12 mins without leaving the pan (your workout for the arms has just begun :D), don’t leave the stove else the paste will be burnt.
Once it starts leaving the pan effortlessly and comes to round off the edges (as seen in the collage above), transfer to a cool plate. Let it cool for 1-2 mins till you can handle the hot dough.
Now transfer to the greased parchment paper and roll into a round thinnish (not too thin like the Kaju Katli) disc.Lightly grease the rolling pin too if required.
While still warm, make desired shapes with a pizza cutter or a sharp greased knife.
Rest for 2-3 hours (resist tasting while its cooling :D) and take out the barfis and store in an airtight container without the pieces overlapping each other.
These keep for 7-8 days under refrigeration and upto 1 day without refrigeration.