My 226th recipe, “Badam Burfi”, a simple yet delicious sweet perfect for the Diwali celebrations. After posting a diwali snack recipe, in my previous post, I wanted to follow it up with a Diwali sweet. Since there are so many delicious Indian sweets, I was confused as to what to prepare. I wanted to keep it simple yet it has to taste sublime , perfect for a Diwali celebration.
When RK suggested to make badam burfi recipe, I was taken aback. I have tasted badam halwa and badam katli earlier and I am very fond of them. However badam burfi was something I haven’t heard of. So I tried to do a quick search and find out what the difference between badam burfi and a badam katli is. However I found most of the recipes to be misleading and had used the terms katli and burfi interchangeably. I am not sure about others, but to me, a katli has to be of a comparatively softer and smoother texture whereas a burfi has to be of a different texture. So I decided to take my approach of making a badam halwa and coconut burfi, and combine them together to create a badam burfi recipe.
After making the badam burfi today, I am now again confused. But in a good way. I am now confused to choose a favorite between Badam Halwa or Badam Burfi. I think I have a new favorite. The badam burfi itself is slightly crumbly in texture but soft to bite into. And the flavor of badam combined with saffron gives a delicious taste to the burfi which makes you want to have more than just one 😉 And I am also happy to report that my Pinterest account is back online after they had accidentally suspended it for 24 hours yesterday.
Badam Burfi is a easy and delicious Indian sweet made with sugar, almonds and has a slightly crumbly texture yet soft to bite into.
- Badam | Almonds - 3/4 Cup
- Milk - 1/2 Cup
- Sugar - 1 1/2 Cup
- Water - 1/4 Cup
- Cardamom powdera large pinch
- Saffron strandsa large pinch
- Ghee - for greasing
- First soak the almonds in boiling water for 5-10 mins. Drain the hot water and add cold water to the almonds. You can now easily peel the skin of the almonds and keep aside. Or you can soak the almonds for a minimum of 2 hrs or overnight in room temperature water and peel of its skin. Or else you can directly use blanched almonds. However soak them in hot water for 5 mins before using.
- Now add the blanched almonds to the mixie/blender and grind into smooth paste along with the milk. Keep it aside until use. Also, grease a tray / plate and keep it ready.
- Now heat a heavy bottom pan, add in the sugar and water. Now start stirring in medium flame until the sugar is dissolved and the sugar syrup reaches one string consistency.
- Now, add the almond paste to the sugar syrup and stir well to avoid lumps. Add the cardamom powder, saffron strands and mix well.
- Continue to stir the mixture in medium-low flame. The mixture will slowly start thickening. At one time, the mixture will become frothy and then next turn thick with a light change in color. The mixture will also not stick to the pan. This is the correct consistency. Turn off the flame and quickly transfer the contents to the greased tray.Once the mixture cools down a bit but still warm, cut into pieces using knife or pizza cutter and leave it to cool further to room temperature. Once completely cooled down, you can separate out the pieces using the knife and store in an air tight container.
- One string consistency -> If you take a little bit of the sugar syrup between 2 of your fingers, as shown in the pic above, you should get one continuous string formed between your fingers.
- Do use a heavy bottom pan for this recipe to avoid burnt bottom. I used the pan of my pressure cooker.
- Be quick to transfer the contents to the greased pan once consistency is achieved. Leaving it for longer will affect the texture of the burfi.
- If taken out before the proper consistency, you will not get the burfi texture. Instead it will be softer like a katli and you might also get raw almond flavor.
- Vegans can make sure to use a non dairy milk or water to grind the almonds and use oil instead of ghee to grease then pan.