Caramel Badam Burfi: A Luxurious Indian Fudge with Nutty Almonds and Caramel Swirl

Introduction

Indulge in the rich, chewy delight of Caramel Badam Burfi, a classic Indian sweet that marries the nutty depth of almonds with the smooth sweetness of caramelized milk. This recipe, rooted in traditional Indian confectionery, features a dense almond base infused with a glossy caramel layer and topped with crunchy whole almonds. Ideal for festive gatherings or as an elegant dessert, it balances creaminess with a subtle, buttery texture.

Prep & Total Time

• Prep Time: 15 minutes

• Cook Time: 30 minutes

• Total Time: 2 hours (including cooling)

• Servings: 16–20 small squares

Ingredients

• Baking Prep:

• 1 tablespoon nonstick cooking spray (to grease the pan)

• 1 sheet parchment paper (cut to fit a 9×13-inch pan, with sides extending for easy removal)

• Almond Base:

• 2 cups (16 oz/454 g) whole milk

• 1 cup (200 g) granulated sugar

• ¼ ounce yellow liquid food coloring (optional, for pale golden hue)

• 6 cups (671 g) finely ground almond flour (from blanched almonds; ensure ultra-fine texture)

• Caramel Layer:

• 11 ounces (311 g) soft caramel candies (e.g., Kraft brand), unwrapped (≈1¾ cups)

• 2 tablespoons water

• Topping:

• 10 ounces (283 g) whole raw almonds (≈2 cups)

Detailed Instructions

Step 1: Prepare the Baking Pan

Grease a 9×13-inch metal or glass baking pan with nonstick spray. Line the pan with parchment paper, ensuring the paper extends over the two long sides to form a "sling" (for easy lifting later). Set aside.

Step 2: Cook the Milk-Sugar Base

In a large heavy-bottomed pot (preferably a Dutch oven), combine milk and sugar. Heat over medium heat, stirring frequently with a wooden spoon, until sugar dissolves completely and the mixture reaches a gentle boil. Simmer for 5–6 minutes (or until it reaches 235°F/113°C on a candy thermometer, indicating a soft-ball stage). This step caramelizes the sugar slightly, ensuring depth and structure.

Step 3: Incorporate Almond Flour

Remove the pot from heat and stir in the food coloring (if using) until evenly mixed. Gradually add the fine almond flour, stirring vigorously with a spatula to form a thick, dough-like paste with no dry pockets. If the mixture is too stiff to stir, use clean hands (after letting it cool 2–3 minutes) to knead until smooth and cohesive.

Step 4: Press the Almond Base

Transfer the kneaded almond mixture into the prepared pan. Use lightly oiled hands or a spatula to press the mixture firmly and evenly, creating a uniform ½-inch (1.3 cm) thick layer. Smooth the top with a spatula.

Step 5: Make and Spread the Caramel Layer

In a small saucepan, combine unwrapped caramel candies and 2 tablespoons water. Heat over low heat, stirring constantly with a heat-resistant spoon, until the candies melt completely and form a glossy, smooth caramel sauce (6–8 minutes). Pour the hot caramel immediately over the warm almond base and spread evenly with a heatproof spatula.

Step 6: Add Topping Almonds

While the caramel is still warm, evenly sprinkle the whole raw almonds over the caramel layer. Gently press them into the caramel using the back of a spatula to ensure adhesion.

Step 7: Cool and Set

Allow the burfi to cool at room temperature for 2 hours (or 30 minutes in the refrigerator) until the caramel is firm to the touch and the entire mixture holds together. For faster cooling, place the pan in the fridge for 30–45 minutes (adjust if the caramel becomes too firm).

Step 8: Cut and Serve

Once set, use a sharp serrated knife to cut the burfi into small squares (2×2 inches/5×5 cm). For cleaner cuts, run the knife under warm water and dry between slices.

Tips & Variations

Traditional Enhancements

• Cardamom Twist: Add ½ teaspoon ground cardamom to the almond flour mixture for an aromatic, traditional Indian touch.

• Homemade Caramel: Replace store-bought caramels with homemade caramel: Simmer 1 cup sugar + ½ cup heavy cream over low heat until golden, then stir in ¼ tsp salt.

Texture Troubleshooting

• Soft Consistency: Extend the milk-sugar boil to 7–8 minutes (target 238°F/114°C) to reduce moisture, or knead the almond mixture more thoroughly.

• Too Gooey: If the base remains soft, press it firmly and refrigerate for 1 hour before adding caramel.

Serving & Presentation

• Alternative Topping: Use slivered blanched almonds or shaved raw almonds for a refined, easier-to-eat presentation.

Community Q&A

• Q: How to avoid corn syrup in caramels?

A: Use homemade caramel (sugar + heavy cream) or select unwrapped caramel squares labeled "no corn syrup" (check ingredient lists).

• Q: Why did my burfi not set?

A: Ensure the milk-sugar mixture boils to 238°F/114°C (soft-ball stage) and the almond flour is ultra-fine. Press the base firmly, then refrigerate for 30 minutes to firm.

• Q: Can I use almond flour from slivered almonds?

A: Yes! Blend slivered blanched almonds in a food processor until fine; this works as a substitute for pre-ground almond flour.

Enjoy this decadent treat, balancing tradition and modern twists—perfect for sharing or savoring as a sweet indulgence!