Badam Rava Burfi is super delicious, soft, and tender, with a melt-in-the-mouth texture. If you love Suji Halwa, you must try this recipe. It gives a Suji Halwa vibe with the taste of almonds!
The recipe for Almond Semolina Fudge is easy and quick, and we can make it for any festival or celebration ahead of time. This dessert is not only delicious but also high in nutrition.
About Badam Rava Burfi
To make Badam Rava Burfi, we need only a few ingredients. This burfi resembles Suji Halwa, and the taste is almost the same but in a different way.
Halwa is mostly made with Suji, and we add chopped nuts to it. But, I have made this burfi using an equal amount of Rava and ground almonds.
So this Burfi is full of nutrition, and also even a small portion gives a feeling of fullness and satisfaction.
My family loves Suji Halwa, and I often make it without any occasion. And this Burfi is our favorite too, so I make Halwa and this Burfi alternatively for a good change.
I have already posted similar recipes, such as Sooji Halwa / Rava Sheera / Suji Ka Halwa and Milk Rava Kesari / Milk Kesari.
Because we love Suji / Semolina Halwa, it is always hard to control portion size. But with Burfi, you can have just one piece, and your craving will be satisfied immediately. This burfi stays in the fridge for up to 7 days. So it will be nice to devour the small bites for fewer days.🤗
Why You Will Love This Burfi
- The Burfi is soft and tender with melt in the mouth texture.
- It is a healthier dessert with the goodness of almonds.
- The recipe requires lesser ghee than suji Halwa.
- Badam Rava Burfi is creamy, rich, and delicious.
- This Burfi is very Satisfying and perfect for any festival or celebration.
- This recipe is easy and straightforward 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. For example, I use medium Rava for Halwa (Sheera), and I have used the same for this Burfi. Using either the fine type or medium type of Rava is a personal preference. However, I found that using a fine variety makes the dessert a bit stickier. So again, go with your preference and use either fine variety or medium.
- 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, throw the whole almonds into a blender and grind them until you get fine ground almonds. 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 and makes 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. But if you do not have it available, you can skip it. If you do not use saffron, Burfi’s color will differ from what you see in the pictures.
How To Make Badam Rava Burfi
- Heat Ghee in a pan.
- Add Rava, mix well, and roast on low to medium heat.
- Roast the Rava until lightly golden brown; it will take 8-10 minutes.
- Do not roast on high heat; otherwise, the Rava will be burnt.
- While you are roasting Rava, on the other side, take milk and saffron into a pan and bring to a boil.
- Once Rava is roasted, add ground almonds and mix well.
- Continue roasting for two minutes.
- Do not roast for longer; otherwise, the almond meal will get darker in color.
- Add boiled milk to Rava and almond mixture, and mix well.
- Continue stirring. Milk will be absorbed within two minutes.
- Add sugar and cardamom powder and mix well.
- As the sugar dissolves, the mixture will become thinner again.
- But continue stirring, and the mixture will become thick again in a couple of minutes.
- The mixture will become thick and will stop sticking to the pan.
- Also, when you stir, it will move like a big lump. That means the Burfi mixture is ready.
- Turn off the heat and let the mixture cool slightly in the pan.
- Grease the tray (you can use a baking pan, Thali, or any container you prefer) and line it with plastic wrap or parchment paper.
- Leave out enough plastic hanging over the pan’s edges, so it will be easy to lift the set Burfi.
- Place the Burfi mixture into the prepared pan and spread it evenly.
- Sprinkle chopped almonds on the top.
- Place the tray into the fridge for 2-4 hours to set.
- Once Burfi is set, cut it into the desired shape and size.
Storing Suggestions
We will need to keep this burfi in the fridge. After slicing it into pieces, place the Burfi in an airtight container and keep it in the refrigerator. Burfi will not stay at room temperature for long because at room temperature, it will get softer and lose its shape.
So take it out of the refrigerator when serving and put the remaining Burfi (if any) back in. We can store the Barfi in the refrigerator for up to seven days.
Badam Rava Burfi freezes well. So, for a small celebration or festival, make it ahead of time and pack it in a freezer container. Place the container in the freezer for up to 2 months. Then, thaw the Burfi overnight in the refrigerator before serving.
Helpful Tips For Badam Rava Burfi
Semolina: I have used medium-grain semolina; you can use a fine variety if you prefer that. Make sure to roast the Rava on medium-low heat for a light golden brown color. Roasting on high heat will burn the semolina and make it darker in color.
Ground Almonds: If you prefer some almond bites in your burfi, grind the almonds into a coarse powder.
Garnishing: Garnish the Burfi with other choices of nuts instead of only with chopped almonds.
Milk: Do not use low-fat or water instead of milk to keep the richness and creaminess of the Badam Rava Burfi.
More Halwa Recipes
Recipe Card
Badam Rava Burfi / Badam Suji Burfi / Almond Semolina Fudge
Video
Ingredients
- ¼ cup (50g) ghee (clarified butter)
- 1 cup (200g) Rava (Suji / Semolina)
- 1 cup (100g) Almond Meal (ground almonds)
- 1 cup (200g) cane sugar or white sugar
- 2½ cup (600ml) milk
- Few strands of saffron
- ¼ teaspoon cardamom powder
- 2 tablespoon chopped almonds
Instructions
- Heat Ghee in a pan. Add Rava, mix well, and roast on low to medium heat.
- Roast the Rava until lightly brown; it will take 8-10 minutes. Do not roast on high heat; otherwise, Rava will be burnt.
- While you are roasting Rava, on the other side, take milk and saffron into a pan and bring to a boil.
- Once Rava is roasted, add ground almonds and mix well. Continue roasting for two minutes.
- Add boiled milk to Rava and almond mixture, and mix well. Continue stirring. Milk will be absorbed within two minutes.
- Add sugar and cardamom powder and mix well. Continue stirring until the mixture gets thicker.
- The mixture will become thick and will stop sticking to the pan. Also, it will move like a whole big lump when you stir. That means the Burfi mixture is ready. Turn off the heat and let the mixture cool slightly in the pan.
- Grease the tray (you can use a baking pan, Thali, or any container you prefer) and line it with plastic wrap or parchment paper. Leave out enough plastic hanging over the pan's edges, so it will be easy to lift the set Burfi.
- Place the Burfi mixture into the prepared pan and spread it evenly. Sprinkle chopped almonds on the top.
- Place the tray into the fridge for 2-4 hours to set. Once Burfi is set, cut into the desired shape and size.
- Burfi will not stay at room temperature; it will become softer and not hold the shape. So keep the Burfi in the refrigerator. It will remain in the fridge for up to a week.
Storing Suggestions
- We will need to keep this burfi to be set in the fridge. After slicing it into pieces, place the Burfi into an airtight container and keep it in the refrigerator. Burfi will not stay at room temperature for longer. Because at room temperature, it will get softer and lose its shape.
- So take it out from the refrigerator when serving and put the remaining Burfi (if any) back into the fridge. We can store the Barfi in the refrigerator for up to seven days.
- Badam Rava Burfi freezes well. So for a small celebration or festival, make it ahead of time, and pack it in the freezer container. Place the container into the freezer for up to 2 months. Then thaw the Burfi overnight in the refrigerator before serving.
Notes
- Semolina: I have used medium-grain semolina; however, you can use a fine variety of semolina as well. Make sure to roast the Rava on medium-low heat for a light golden brown color. Roasting on high heat will burn semolina and will make it darker in color.
- Ground Almonds: If you prefer some almond bites in your burfi, grind the almonds into a coarse powder.
- Garnishing: Garnish the Burfi with other choices of nuts instead of only with chopped almonds.
- Milk: Do not use low-fat or water instead of milk to keep the richness and creaminess of the Badam Rava Burfi.
Thanks for coming! Let me know what you think.