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badam rava burfi on the plate
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Badam Rava Burfi / Badam Suji Burfi / Almond Semolina Fudge

By: Jigna
Badam Rava Burfi is incredibly soft and tender with a melt-in-the-mouth texture. Made with equal parts semolina and ground almonds, this healthier alternative to suji halwa offers all the traditional and delicious flavor!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 20 Pieces
Course: Dessert
Cuisine: Indian
Diet: Vegetarian

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

  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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.

Nutrition (Approximate Values)

Calories : 140kcalCarbohydrates : 20gProtein : 3gFat : 6gSaturated Fat : 2gPolyunsaturated Fat : 0.2gMonounsaturated Fat : 1gTrans Fat : 0.03gCholesterol : 9mgSodium : 14mgPotassium : 61mgFiber : 1gSugar : 12gVitamin A : 31IUVitamin C : 0.1mgCalcium : 48mgIron : 1mg
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