(Almond Fudge)



Almonds – 600 gms.
Sugar – 450 gms.
Ghee – 5 tblsp.
Milk – 300 ml.
Poppy seeds – 1 tsp.
Saffron – few strands
Tejano – ¼ tsp.


  1. Grind the almonds.
  2. In a pan, heat 3 tblsp. ghee on a medium flame. When the ghee melts, add the ground almonds and roast it for 4 – 6 minutes.
  3. Add milk and sugar and keep stirring the mixture continuously. Keep adding the ghee at regular intervals (1tsp. every 5 minutes) while stirring it.
  4. Add half the quantity of saffron and tejano.  Keep stirring the mixture on a low flame till the almond mixture leaves the sides of the pan.
  5. The almond mixture has to be placed on a greased thali and evened out. Sprinkle the remaining saffron and tejano and the poppy seeds as garnish.
  6. Allow it to set and cut into diamond shapes.

To serve

The cut pieces of Badam Burfi have to be stored in an airtight container and can be stored for 15 days.
They can be served anytime as an accompaniment to a main meal during lunch / dinner or can be served as a sweet.

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