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Badam Burfi is a smooth, fudge-like Indian sweet made with condensed milk and premium ingredients. This elegant confection is a treasured gift during Diwali and a centerpiece of family sweet boxes.
Soak 1.5 cups blanched almonds in warm water for 30 minutes, then drain and pat dry before processing to a fine powder. Avoid over-processing to prevent clumping.
In a non-stick pan over low heat, add 2 tbsp ghee and the almond powder. Toast gently for 3–4 minutes, stirring continuously so the mixture does not brown.
Add 1 cup sweetened condensed milk to the pan. Mix thoroughly, then cook on medium-low, stirring constantly to maintain even moisture and prevent sticking.
Sprinkle in 0.5 tsp cardamom powder and 0.25 tsp crushed saffron strands. Continue stirring and cooking until the mixture thickens and leaves the sides of the pan, about 12–15 minutes.
Quickly transfer the thickened mixture to a greased tray. Flatten smoothly with a spatula and let it cool 30–40 minutes before cutting into squares for best texture.
