Badam Burfi
Badam Burfi is a easy and delicious Indian sweet made with sugar, almonds and has a slightly crumbly texture yet soft to bite into.
Ingredients
- ¾ Cup Badam | Almonds
- ½ Cup Milk
- 1 ½ Cup Sugar
- ¼ Cup Water
- a large pinch Cardamom powder
- a large pinch Saffron strands
- Ghee - for greasing
Instructions
- 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.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-1.jpg" alt="badam" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-2.jpg" alt="badam" width="48%" /> - 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.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-3.jpg" alt="badam" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-4.jpg" alt="badam" width="48%" /> - 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.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-5.jpg" alt="badam" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-6.jpg" alt="badam" width="48%" /> - Now, add the almond paste to the sugar syrup and stir well to avoid lumps. Add the cardamom powder, saffron strands and mix well.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-7.jpg" alt="badam" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-8.jpg" alt="badam" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-9.jpg" alt="badam" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-10.jpg" alt="badam" width="48%" /> - 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.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-11.jpg" alt="badam" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-12.jpg" alt="badam" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-13.jpg" alt="badam" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-14.jpg" alt="badam" width="48%" /> - Enjoy.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/badam-burfi-1.jpg" alt="badam burfi" width="100%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/badam-burfi-2.jpg" alt="badam burfi" width="100%" />
Notes | FAQ
- 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.