Badam Burfi, or instant Pot Almond Katli is an easy, creamy, and decadent dessert you can prepare in less than 15 minutes!
As we approach the last and festive part of the year, it is time to share an exciting recipe for all readers with a sweet tooth!
This is probably the second dessert I have prepared with the Instant pot.
I hope you are as excited as I was, to prepare Instant Pot Almond Katli or a.k.a ‘badam burfi’.
It’s perfect for celebrating the upcoming festive time of the year in your own vegan way.
The traditional recipe for this fudge-like sweet is whole milk powder, almonds, ghee, sugar, and cardamom. I am sharing the vegan version of the traditional version.
About this recipe
As the Indian festival, ‘Diwali” is approaching fast, I am hoping this recipe reaches you in time to plan for the big day. I am sure you and your family will love this new dessert after a sumptuous holiday meal.
It has been a couple of years since I shared the recipe for almond squares made with whole almonds.
That was the stovetop version. Apart from using the Instant Pot, there is another subtle change in today’s recipe.
I used almond flour instead of almonds. This eliminates the need for soaking the almonds or peeling and cuts the cooking time down to minutes!
Can you imagine preparing a dessert in less than 15 minutes?!
Variations
You could use the same procedure with cashews instead of almonds.
Those are two Instant Pot dessert recipes that you can keep handy for big occasions.
If you are not using an instant pot, make sure you cook the syrup to a ‘one string consistency’ to mimic the consistency you get in an Instant Pot.
Tips
Here are a few tips to prepare the picture-perfect Badam Burfi...
- Take the right measurement of ingredients. Use the same cup size for the entire procedure
- Stir sugar syrup well before closing the lid.
- Use fine almond flour and stir well to avoid lumps
- Use Cardamom powder for extra flavor
- Grease the aluminum foil before rolling the burfi.
Special holidays, weddings, and festivals like Diwali/Deepavali in India are unthinkable without sweets, and burfi or barfi features prominently.
You might also like
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
Did you love this recipe? Rate it five stars!
And let me know what you loved about it in the comments.
Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
Instant Pot Badam Burfi With Almond Flour
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup almond flour - superfine blanched
- ½ cup organic sugar
- 3 - 4 tablespoon water
- 1 tablespoon vegan butter or oil
- 3-4 saffron strands
Instructions
- Add sugar, vegan butter, saffron strands, and water in the inner pot and mix it well.½ cup organic sugar, 1 tablespoon vegan butter or oil, 3-4 saffron strands, 3 - 4 tablespoon water
- Close the lid and change the vent setting to sealing mode.
- Set for 'Manual/Pressure’ Cook for 5 minutes.
- When the pressure cooking cycle is complete, use the “QR”(Quick-Release) option
- Add 1 cup of almond flour to the sugar syrup and mix it well to avoid lumps.1 cup almond flour
- Grease the aluminum foils (need 2 of those) with vegan butter/oil.
- Transfer the dough to the greased aluminum foil. Cover it with a second greased aluminum foil.
- Roll the dough to your desired thickness with a rolling pin.
- That’s it! Cut them into bite-sized pieces or any desired shape! Enjoy the goodness of Almond katli/ Badam Burfi!
Video
Notes
- Take the right measurement of ingredients. Use the same cup size for the entire procedure
- Stir sugar syrup well before closing the lid.
- Use fine almond flour and stir well to avoid lumps
- Use Cardamom powder for extra flavor
- Grease the aluminum foil before rolling the burfi.
- Add a few drops of milk if the almond katli dough is hard.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Pin this recipe for later use
Rupali
Thanks for the recipe. I tried this recipe few weeks ago and it was perfect, just added a bit extra flour. I made it again few more times already. Everyone loves it. For V-day, I skipped saffron, instead added rose syrup at the end. Perfect color and flavor.
Uma Raghupathi
Thanks for the feedback Rupali.
Hyma
I made this today. Came very good. But I added 5 table spoon water to avoid burn sign. Though it showed burn sign, Burfi was excellent! Thanks!
Uma Raghupathi
Thank you for your feedback Hyma.
Aayushi
Hi! I love how informative and great your articles are. Can you recommend any other blogs that share recipes of Indian Curries or authentic Indian cuisine? Thanks a lot!
Uma Raghupathi
Thanks 🙂 Why dont you check on here. I have lots of Indian vegan curries recipes.
Sree
Hi Uma
I tried this recipe today but it came crumbly the minute I took it out of instapot. What did I do wrong as I followed the recipe to the T?
Uma Raghupathi
Hi, sree. Maybe your almond flour is thick. I am sorry to hear this. Next time add 2 tsp more water.
Preeti
Perfect recipe Uma! Thank you
Uma Raghupathi
Thank you 🙂
Nayana Joshi
Hi,
This is my first time trying this recipe and it didn’t turn out that great. First, the instant pot gave a burning sign and when I tried to mix it, it crumbled. I followed the instructions so I’m sure why it turned out like this. Could you tell me what I did wrong?
Uma Raghupathi
Hi Nayana Joshi
Sorry to hear that! Either you added more almond flour or less water. Many of them tried and got successful. Even I get sometimes “burn” sign. But it won’t change the texture or taste. Hopefully you will get it right next time. If it is crumbled next time add a little warm milk. Then mix well to form a dough.
Here to help
I had the same issue as you - burn warning and instant pot would shut off. I switched to a smaller instant pot - 3 Qt and the issue is gone. So I would suggest that you either switch to smaller instant pot or triple/quadruple your recipe, that way there’s enough liquid covering the bottoms of the pot when it’s boiling. The will avoid the “burn” notice.
Mumtaz Bora
Lovely recipe and so quick to make. Comes out perfect. Thank you for sharing
Uma Raghupathi
Thank you Mumtaz!
Misha
I made with double quantity but came out way to sweet and sticky. Added 1/2 c more almond flour but even then very sweet. Let me know what did I do wrong. Thanks will definitely give one more try before giving up. Not sure if you have a video but I think video will be helpful.
Uma Raghupathi
Hi Misha!
Very sad to hear your experience. But believe me I made this more than 10 times. But never failed to get the perfect Katli. I think you used white sugar and added more water. That may result more sweeter and sticky. Let me do the video today. I will update soon. Thank you when you do double quantity add little less water next time. Thank you.
Uma Raghupathi
Hi misha
Just now I made small batch. This time I added only 3 tbsp water and 1/2 cup sugar. Came out perfectly. May be try this method when you do double this amount add 6 tbsp water and 1 cup sugar. Hope it works. Good luck 👍