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Almond Burfi
(Badam Ki Burfi)
Almonds are a wonderful source of so many essential nutrients and have a lot of culinary uses. They are great garnish for desserts and are used in making the gravies, sauces and desserts. Almond Burfi is healthy and rich in flavor. It can be served in parties as a dessert or you can have it any time you feel like eating some sweet. Take it with you when travelling or going to picnic. It is such a great sweet, probably all the Indians like almond burfi. It is very easy and quick to make.
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Ingredients:
1 Cup of blanched almonds ½ Cup of sugar or to your taste 1 Tablespoon unsalted butter or ghee 5 Tablespoons of water Optional: ½ Teaspoon crushed cardamons Few strings of saffron Cooking measurement conversion Measurement converter |
Blanched almonds
(skinned almonds) |
Directions:
1. In a blender or nut grinder grind dry almonds and make a fine powder.
2. Heat a nonstick frying pan and add sugar and 5 tablespoons of water and boil over medium heat, stirring frequently for 8 to 10 minutes or until syrup become thick of one thread consistency, means when you touch it with your fingers it should form a single thread (Syrup should reach up to 160 degree temperature)
1. In a blender or nut grinder grind dry almonds and make a fine powder.
2. Heat a nonstick frying pan and add sugar and 5 tablespoons of water and boil over medium heat, stirring frequently for 8 to 10 minutes or until syrup become thick of one thread consistency, means when you touch it with your fingers it should form a single thread (Syrup should reach up to 160 degree temperature)
Almond powder
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In a pan add sugar and water and boil
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3. To test the consistency of the syrup take a spoon and drop a drop of sugar syrup,
on a plate, it should flow a little then get set and not move, when the plate is tilted.
4. If adding saffron then soak the saffron in 1 tablespoon of warm water. Now pour
the saffron water through tea strainer to take the leaves out, mix and cook for 1
minute.
5 Now add almond powder to the boiling syrup and mix, the paste may look too dry,
add 2 tablespoons of water or as needed, stirring constantly.
6 If you are going to add crushed cardamoms and now and mix.
on a plate, it should flow a little then get set and not move, when the plate is tilted.
4. If adding saffron then soak the saffron in 1 tablespoon of warm water. Now pour
the saffron water through tea strainer to take the leaves out, mix and cook for 1
minute.
5 Now add almond powder to the boiling syrup and mix, the paste may look too dry,
add 2 tablespoons of water or as needed, stirring constantly.
6 If you are going to add crushed cardamoms and now and mix.
Syrup is ready
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Add almond powder in the syrup
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7. Add butter or ghee that will helps to stir and prevent sticking to the bottom, cook
for 6 to 8 minutes while keep stirring constantly so that lumps do not form and it
does not stick to the bottom and burn, keep the heat on low.
for 6 to 8 minutes while keep stirring constantly so that lumps do not form and it
does not stick to the bottom and burn, keep the heat on low.
Mix the almond powder in the syrup
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Add butter and mix
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8. Once the almond paste forms a soft lump and you start seeing the oil and the side of
the pan start getting clean turn the heat off and remove the pan from the stove.
9. When the cashew paste become Luke warm, transfer it to rolling board. Grease
your hand and pick the paste in your palms and roil in between your palms and
make a dough (like roti dough) and place it back on rolling board. Roll the dough
on the rolling board to make it soft and smooth and that will also grease the rolling
board.
the pan start getting clean turn the heat off and remove the pan from the stove.
9. When the cashew paste become Luke warm, transfer it to rolling board. Grease
your hand and pick the paste in your palms and roil in between your palms and
make a dough (like roti dough) and place it back on rolling board. Roll the dough
on the rolling board to make it soft and smooth and that will also grease the rolling
board.
Almond paste forms a soft lump
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Make the dough of the almond paste
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10. Now take a sheet of plastic food wrap or wax paper and place over the dough and with the rolling pin roll it into a ¼” thick big circle, there should not be any cracks on the circle, it should be even and smooth.
11. Lift the plastic sheet or the wax paper, now you have rolled the paste evenly.
11. Lift the plastic sheet or the wax paper, now you have rolled the paste evenly.
Place the plastic sheet over the dough and roll
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Rolled almond paste
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12. Take a knife or pizza cutter wheel, grease it a little and make the cuts in the spread, either diamond shape or square shapes. For diamond shape first cut one side straight lines and flips the plate around about 45 degrees and start cutting diagonally. For square shape cut straight lines both sides.
13. Almond spread will settle in few minutes, take a knife and slide under the spread and pick the Burfi pieces and store them in layers between sheets of wax paper in an air tight container
13. Almond spread will settle in few minutes, take a knife and slide under the spread and pick the Burfi pieces and store them in layers between sheets of wax paper in an air tight container
Cut the paste into burfi shape
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Almond burfi
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Tips: 1. For flavor saffron or green cardamom powder, could be added to the burfi. 2. Grind the almonds nuts in a small portion at a time so that they become powder quickly, if you grind the nuts for too long nuts start getting oily. 3. If the almond paste is too dry and you are not able to spread the paste on rolling board nice and smooth, then place the paste back in the frying pan, add 1 or 2 spoons of hot water, mix and cook on low heat, making sure it comes to right consistency. |
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4. The success of almond burfi depends on the dough, it should be as soft and smooth as chapatti dough. If the dough is hard the burfi will become too hard if the dough is too soft it will be hard to lift burfi they will stick to the rolling board.
5. You can buy blenched almonds from grocery store. If you have time and you prefer to blenched them at home then follow these simple steps.
· Boil 3 cups of water in a sauce pan.
· Add the almonds in boiling water and let them boil for a 1 minute.
· Drain the almonds in a colander and run cold water over them.
· The skin of almonds will loosen and can be easily removed
· Remove the skin by pinching the nut between your thumb and forefinger, but be
careful the almond nuts are slippery and they fly out of the skin.
· Wash and drain the skinned almonds.
· Once almonds are skinned spread them in a baking tray and place them in the oven on warm, leave them until dry, but do not toast the almond that will change the taste. If you have time then leave them on a tray on kitchen counter they will dry up.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
5. You can buy blenched almonds from grocery store. If you have time and you prefer to blenched them at home then follow these simple steps.
· Boil 3 cups of water in a sauce pan.
· Add the almonds in boiling water and let them boil for a 1 minute.
· Drain the almonds in a colander and run cold water over them.
· The skin of almonds will loosen and can be easily removed
· Remove the skin by pinching the nut between your thumb and forefinger, but be
careful the almond nuts are slippery and they fly out of the skin.
· Wash and drain the skinned almonds.
· Once almonds are skinned spread them in a baking tray and place them in the oven on warm, leave them until dry, but do not toast the almond that will change the taste. If you have time then leave them on a tray on kitchen counter they will dry up.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Cashew burfi Seasame seed burfi (Til ki burfi)
Coconut burfi Pumpkin burfi
Carrot burfi Pistichio burfi
Cashew burfi Seasame seed burfi (Til ki burfi)
Coconut burfi Pumpkin burfi
Carrot burfi Pistichio burfi
