Home / Desserts / Easy Saffron-laced Baked Badam Burfi or Almond Fudge (gluten-free, vegan, low-sugar)
19 December, 2019

Easy Saffron-laced Baked Badam Burfi or Almond Fudge (gluten-free, vegan, low-sugar)

Comments : 8 Posted in : Desserts, Indian sweets, snack on by : apsara

This year for Diwali/ Deepavali, I had made a baked version of almond burfi and my friends loved it during a potluck dinner. After a friend asked me for the recipe recently, I finally made it again to finally document the recipe and share it. It is almost Christmas now, so there is more opportunity to make sweets for a party!

Badam burfi is typically made using blanched almonds and sugar syrup. It is an elaborate procedure that involves stirring frequently on a low flame.

Enter blanched almond flour, and it makes the method so much easier! And I have been able to take it one step further- completely eliminate the stove-top cooking. Just mix and bake- voila! You have delicious badam burfi with minimal effort.

The magical color and flavor that pure saffron offers! Just heavenly!

Here are some pictures of the steps involved:

Dry and wet ingredients
Ready to bake
Cooled and cut into squares
Delicious burfi ready in less than 40 minutes!

Easy Saffron-laced Badam Burfi or Almond Fudge (GF, vegan, low-sugar)

  • Servings: 24
  • Time: 35 minutes
  • Difficulty: easy
  • Print


2 cups blanched almond flour

2 Tbsp coconut flour

1/3 cup raw sugar (can use coconut sugar/ sucanat/ white sugar)

1 tsp baking powder

3 tbsp almond milk (or any plant-based milk or dairy milk)

2 tbsp water

A fat pinch cardamom powder

3 generous pinches of saffron strands


  1. Heat oven to 350 °C and line a 8 x 8 inch square pan with parchment paper
  2. In a bowl, combine almond flour, coconut flour, sugar, baking powder and cardamom powder
  3. In a small pan warm milk and water together and add the saffron strands in it.
  4. Once the color turns yellow, turn off the heat and add to the flours
  5. Mix well to avoid lumps, transfer to the baking pan and bake for 22-24 minutes till the edges turn slightly brown.
  6. Remove from oven and cool completely before cutting into squares.
  7. Store in an airtight container outside for up to 5 days or up to a month in the refrigerator. But, I bet they won’t last that long!


8 thoughts on : Easy Saffron-laced Baked Badam Burfi or Almond Fudge (gluten-free, vegan, low-sugar)

  • Suchi
    December 19, 2019 at 7:03 pm

    Just waiting for this recipe. I loved it so much when I had them last time you made it for us. I am gonna try them tomorrow for sure.

    • apsara
      January 5, 2020 at 7:56 pm

      Thanks for trying it out and the feedback Suchi!

  • Jayashree Narayanan
    January 5, 2020 at 7:47 pm

    Finally made it.Delicious and very easy receipe.

    • apsara
      January 5, 2020 at 7:57 pm

      Great! Glad that you all liked it 😊. Thank you

  • Vaishali
    July 5, 2020 at 5:00 am

    Can we sub the coconut flour ? Also can I use coconut milk instead of almond milk ? And palm jaggery instead of the sugar ? Also how runny or solid should the batter be ?
    Thank you !

    • apsara
      July 5, 2020 at 7:46 am

      I would suggest to add more almond flour to sub the coconut flour. Yes, any milk can be used in place of almond milk. Jaggery might give a slightly different taste, I have not tried it in this recipe. Let me know how it turns out!

  • vandana
    August 5, 2020 at 3:30 pm

    can we make almond flour at home?

    • apsara
      August 5, 2020 at 5:13 pm

      Yes! We can grind almonds carefully in a blender to make a powder. Don’t blend it too much or it will turn into almond butter

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