Almond fudge ( Almond Barfi ) Festival /Fast/Vrat recipe

One of the most delicious dessert you can prepare for Diwali is the Almond fudge or the Badam barfi  as it is called.

All you need  is almonds, sugar and a pinch of cardamom flavor and 2 tbsp of melted butter/ ghee.

You need to keep this on a slow simmer and allow the mixture to come together like a thick molten lava and then unlike the Mysore paak consistency, there is no such testing of the sugar syrup, once the thick stirred mixture resembles a non sticky ball, you can start shaping them as you wish after you spread it on a greased tin and when slightly cool you can get the desired shapes.

The preparation is similar to that of making Kaju kathli, (cashewnut barfi.)

These barfis can be made as halva or as a squares for vrats/fasts too.

Soak the Almonds in warm  or hot water to deskin easily after 20 or 30 minutes.

After 30 minutes you can easily peel the almond skin by pressing lightly with the thumb and forefinger. It will slip out easily.

Make a smooth paste of the blanched peeled almonds with 2 or 3 tbsp of milk to get a thick smooth paste.

Slowly cook the paste of almond with sugar on a slow simmer and keep stirring till it thickens.


2 cups almonds

1 to 2 tbsp milk  ( to be used while grinding almonds) .

Equal amount of sugar  to  almond paste after grinding.

A pinch of green cardamom powder

1  tbsp ghee  while stirring the paste with sugar
1/2 tbsp for greasing the tin in which you will spread the mixture for barfi


Soak the almonds/ badam in hot water for 20 minutes minimum.

Peel the almonds .Grind to a smooth paste both to smooth  and  thick paste.Use the milk very sparingly to grind.

Grease a   tin  and keep it ready.

Take the ground paste and for equal measurement of the paste take equal quantity of sugar. and stir both together in a hard non stick pan preferably.Keep stirring the mixture together and ad a tbsp or less of the ghee while stirring.

Within few minutes you will observe the whole mass coming together into a mass , non sticky mixture. Add the cardamom powder and quickly transfer the mixture to the greased tin and smoothen the top quickly.

Garnish with almond slivers, and strands of saffron.

Make the marks to cut into pieces later.

To smoothen the top, use a plastic sheet and then use a rolling pin lightly to get a smooth top while it is still warm.

This burfi will be fairly soft unlike Mysore paak where the sugar is melted to a string consistency.


If you feel that it appears to be sticky though thickened, you can add a tbsp of all purpose flour to the mixture just before removing from the stove. This helps in making a non sticky firm barfis.The step to be avoided if making for vrat/fast for Navaratri