Badam Barfi — almond fudge diamonds
Badam barfi — "almond fudge" — is the almond cousin of kaju katli: ground almonds cooked with sugar and a little ghee, perfumed with cardamom and rolled or pressed into diamonds, often finished with silver leaf.
i. Origin & history
Barfi is a foundational category in Indian sweet-making — a cooked-sugar-and-nut fudge. Badam barfi is among the most prized versions, particularly for festival gifting; almonds are more expensive than cashews and the result is denser and richer.
ii. Ingredients
Makes 24 servings · scroll the side panel to adjust
- 300 g blanched almonds
- 250 g sugar
- 100 ml water
- 2 tbsp ghee
- 1 tsp cardamom
- Pinch saffron, steeped
- Edible silver leaf (optional)
iii. Method
- Grind blanched almonds to a fine flour.
- Cook sugar and water to one-string consistency.
- Stir in ground almonds, ghee and cardamom; cook 5 minutes, stirring, until pulling together.
- Stir in saffron. Tip onto parchment, top with second sheet, roll 5 mm thick.
- Apply silver leaf if using; cool; cut into diamonds.
iv. Tips & common mistakes
- Use the freshest ingredients you can. The recipe relies on them.
- Read the method through first. Several steps must be ready in advance.
- Season patiently. Sweetness and salt are tuned at the end, not the start.
v. Variations
Saffron badam barfi emphasises saffron. Pista badam barfi mixes almonds and pistachios. Coconut badam barfi adds desiccated coconut.
vi. Common questions
What is badam barfi?
Badam Barfi is almond fudge diamonds, from indian & south asian cuisine.
Where is badam barfi from?
Badam Barfi is from the indian & south asian dessert tradition; the recipe and history are detailed above.
How long does badam barfi keep?
See the storage note in the Quick facts panel: 2 weeks airtight.