This Badam Rava Burfi is incredibly delicious with a soft and tender texture that melts in your mouth. If you're a fan of Suji Halwa, you'll absolutely love this recipe – it has that same comforting feel with the rich, nutty flavor of almonds.
You'll love how simple and quick this Badam Rava Burfi is to prepare! It's ideal for making ahead of festivals or special celebrations, and the best part is that it's as nutritious as it is delicious.
Delicious and Nutty Badam Rava Burfi
Making Badam Rava Burfi is beautifully simple with just a few essential ingredients. This burfi shares a delicious similarity with Suji Halwa, offering that familiar comforting taste with its own unique character.
While halwa typically features semolina as the star ingredient with chopped nuts sprinkled on top, this burfi uses an equal mix of rava and ground almonds. This combination creates a nutritionally dense sweet where even a modest portion leaves you feeling completely satisfied.
My family's love for Suji Halwa means it's a frequent treat in our kitchen, no special occasion needed. This burfi has joined the ranks of family favorites, so I happily alternate between both recipes to keep our dessert routine exciting!
I have already posted similar recipes, such as Sooji Halwa and Milk Rava Kesari. Or, if you love to bake a fusion dessert, you should also check out this Eggless Rava Cake.
When it comes to halwa, portion control can be a real challenge – it’s nearly impossible to stop at a reasonable portion!
That's where burfi has the advantage. One piece is perfectly satisfying and instantly curbs your sweet craving. Since it keeps well in the fridge for up to a week, you can enjoy a small treat whenever the mood strikes without overindulging.
Why You Will Love This Burfi
- Badam Rava Burfi is incredibly soft and tender with a melt-in-the-mouth texture.
- It is a healthier option packed with the goodness of almonds.
- The recipe uses less ghee than traditional Suji Halwa.
- It is creamy, rich, and absolutely delicious.
- This sweet is satisfying enough for festivals and special celebrations.
- Simple, straightforward recipe that's easy to follow.
Ingredients and Notes
- Rava (Suji/Semolina): Rava or Suji (Sooji) or Semolina is a coarse flour made from durum wheat, a hard wheat type. It is high in protein and fiber. Also, Rava is a good source of B vitamins, iron, and magnesium. Rava or Suji is available in two types of textures. One is fine Rava, and the other is a slightly bigger grain that is mainly labeled as a medium. I like to use medium Rava for making Indian sweets. Using either the fine or medium type of Rava is a matter of personal preference. However, I found that using a fine variety makes the dessert a bit stickier.
- Almond Meal (Ground Almonds): Almonds are also high in protein and fiber and are a good source of Vitamin E. They make this burfi softer and provide a pleasing nutty taste. To make an almond meal or ground almonds, place the whole almonds in a blender and grind them until they are finely ground. If you like to have bits of almonds in your burfi, grind the almonds into a coarse powder. You can also check out my post about how to make Homemade Almond Meal.
- Ghee: Ghee is essential in making most Indian desserts or sweets. It provides flavor and richness to this Burfi, making it smooth and lustrous. However, unlike Halwa, we do not need much Ghee to make this Burfi. I have used ¼ cups of Ghee, which is enough to roast semolina. Thus, the Burfi will be smooth and shiny but not drenched in Ghee.
- Milk: I have used 2% milk for this recipe. You can use the same, or if you prefer, use whole milk. Milk provides a nice creaminess to this Badam Rava Burfi. So do not use water instead of milk; otherwise, Burfi’s richness and creaminess will differ.
- Saffron: Saffron provides Badam Rava Burfi with rich color and fragrance. If you don’t have it available, you can skip it. If you do not use saffron, the color of the Burfi will differ from what you see in the pictures.
How To Make Badam Rava Burfi
Preparations
- Grease a baking pan, tray, or any container of your choice with ghee.
- Line it with parchment paper, leaving enough overhang on the edges for easy removal later.
- Add almonds to the grinder jar and, with pulse grinding, blend them into a fine powder.
- However, do not overgrind as the almonds will release oil and become lumpy.
Roasting the Rava
- Heat ghee in a heavy-bottomed pan over low to medium heat.
- Add the rava, mix well, and roast for 8-10 minutes until it turns light golden and aromatic.
- Stir frequently to ensure even roasting and prevent burning.
- Avoid high heat, as the rava can burn quickly.
Preparing the Milk
- While the rava roasts, combine milk and saffron in a separate saucepan.
- Bring to a gentle boil, then remove from heat and set aside.
Making the Burfi Mixture
- Once the rava is lightly roasted, add the ground almonds and mix well.
- Continue roasting for an additional 3-4 minutes, stirring constantly.
- Turn the heat on low, and pour the hot saffron milk into the rava-almond mixture, stirring continuously.
- The milk will be absorbed within 2 minutes as you keep stirring.
- Add the sugar and ground cardamom to the mixture.
- Stir continuously as the mixture thickens and comes together.
- The burfi mixture is ready when it becomes thick, stops sticking to the pan, and moves as one cohesive mass when stirred.
- Turn off the heat and let it cool slightly in the pan for 2-3 minutes.
Set the Badam Rava Burfi
- Transfer the burfi mixture to the prepared pan and spread it evenly using a greased spatula or the back of a spoon.
- Sprinkle chopped almonds on top and gently press them in.
- Place the pan in the refrigerator for 2-4 hours until the burfi is completely set and firm.
- Once set, lift the burfi using the parchment paper overhang and transfer to a cutting board.
- Cut into desired shapes and sizes.
Storing Suggestions
Store the Badam Rava Burfi in an airtight container in the refrigerator for up to 7 days. Bring it to room temperature or slightly warm in the microwave before serving.
Helpful Tips For Badam Rava Burfi
Rava: I have used medium-grain semolina; you can use a fine variety if you prefer that. Roast the rava on low to medium heat, stirring continuously, to prevent burning and ensure even color. High heat will cause uneven roasting and a bitter flavor. The rava should smell nutty and turn light golden; don't let it brown too much, or it will taste burnt.
Ground Almonds: Freshly ground almonds give the best flavor and texture. Don't over-grind the almonds or they'll release oil and become paste-like, which affects the burfi texture. Pulse in short intervals while grinding to maintain a fine, dry powder. Instead of ground almonds, you can also use store-bought almond flour.
Milk: Full-fat or whole milk works best for creamy, rich burfi. However, you can use 2% milk, but do not use fat-free milk. Make sure the milk is boiling hot when you add it to the rava mixture for better absorption.
Saffron: I like to add saffron to the milk and then boil it, as heating the milk with saffron infuses beautiful color and flavor throughout. However, you can skip adding saffron if you prefer.
Garnishing: Garnish the Burfi with other choices of nuts instead of only with chopped almonds.
Cooking the Burfi Mixture: Use a heavy-bottomed pan to prevent burning and ensure even heat distribution. Keep the heat on low to medium throughout the cooking process. Stir continuously once you add the milk to avoid lumps and ensure even cooking. The mixture is ready when it leaves the sides of the pan and comes together as one mass.
More Halwa Recipes
Badam Rava Burfi / Badam Suji Burfi / Almond Semolina Fudge
Video
Ingredients
- 1 cup (100g) ground almonds
- ¼ cup (50g) ghee
- 1 cup (200g) rava (semolina / suji)
- 1 cup (200g) sugar
- ¼ teaspoon ground cardamom
- 2½ cups (600ml) milk
- A few saffron strands
- 2 tablespoon finely chopped almonds
Instructions
Preparations
- Grease a baking pan, tray, or any container of your choice with ghee. Line it with parchment paper, leaving enough overhang on the edges for easy removal later.
- Add whole almonds to the grinder or blender jar and, using a pulse mode, blend them into a fine powder. Do not overgrind as the almonds will release oil and the powder will become lumpy. Set aside.
Roasting the Rava
- Heat ghee in a heavy-bottomed pan over low to medium heat. Add the rava, mix well, and roast for 8-10 minutes until it turns light golden and aromatic. Stir frequently to ensure even roasting and prevent burning. Avoid high heat, as the rava can burn quickly.
Preparing the Milk
- While the rava roasts, combine milk and saffron in a separate saucepan. Bring to a gentle boil, then remove from heat and set aside.
Making the Burfi Mixture
- Once the rava is roasted, add the ground almonds and mix well. Continue roasting for an additional 3-4 minutes, stirring constantly.
- Turn the heat on low, and pour the hot saffron milk into the rava-almond mixture, stirring continuously. The milk will be absorbed within 2 minutes as you keep stirring.
- Add the sugar and ground cardamom to the mixture. Stir continuously as the mixture thickens and comes together.
- The burfi mixture is ready when it becomes thick, stops sticking to the pan, and moves as one cohesive mass when stirred. Turn off the heat and let it cool slightly in the pan for 2-3 minutes.
Set the Burfi
- Transfer the burfi mixture to the prepared pan and spread it evenly using a greased spatula or the back of a spoon. Sprinkle chopped almonds on top and gently press them in.
- Place the pan in the refrigerator for 2-4 hours until the burfi is completely set and firm.
- Once set, lift the burfi using the parchment paper overhang and transfer to a cutting board. Cut into desired shapes and sizes.
Storing Suggestions
- Store the Badam Rava Burfi in an airtight container in the refrigerator for up to 7 days. Bring it to room temperature or slightly warm in the microwave before serving.
Notes
- Rava: I have used medium-grain semolina; you can use a fine variety if you prefer that. Roast the rava on low to medium heat, stirring continuously, to prevent burning and ensure even color. High heat will cause uneven roasting and a bitter flavor. The rava should smell nutty and turn light golden; don't let it brown too much, or it will taste burnt.
- Ground Almonds: Freshly ground almonds give the best flavor and texture. Don't over-grind the almonds or they'll release oil and become paste-like, which affects the burfi texture. Pulse in short intervals while grinding to maintain a fine, dry powder. Instead of ground almonds, you can also use store-bought almond flour.
- Milk: Full-fat or whole milk works best for creamy, rich burfi. However, you can use 2% milk, but do not use fat-free milk. Make sure the milk is boiling hot when you add it to the rava mixture for better absorption.
- Saffron: I like to add saffron to the milk and then boil it, as heating the milk with saffron infuses beautiful color and flavor throughout. However, you can skip adding saffron if you prefer.
- Cooking the Burfi Mixture: Use a heavy-bottomed pan to prevent burning and ensure even heat distribution. Keep the heat on low to medium throughout the cooking process. Stir continuously once you add the milk to avoid lumps and ensure even cooking. The mixture is ready when it leaves the sides of the pan and comes together as one mass.
Thanks for coming! Let me know what you think.