Almond Burfi
(Badam Ki Burfi)
Almond burfi (Badam burfi) is a delicious sweet made with almonds. It is healthy and rich in flavor. Badam burfi 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 for picnic or when you are travelling. Almond burfi (Badam ki burfi) is such a great sweet, probably all the Indians like almond burfi. It is prepared with almond powder or almond paste and sugar and cardamom and saffron is added to flavor the burfi. These burfi’s are often decorated with edible silver leaf. Badam burfi is very easy and quick to make. Almonds are a wonderful source of 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.
There are 2 ways to prepare this Almond burfi. One method is making burfi with Almond flour. First prepare sugar syrup then mix the almond flour and prepare almond burfi. Other is traditional method is by soaking almonds in water then after removing the skin grinding them to a paste and then sugar is added and mixed in a low flame to get thicker dough, then making the burfi.
It is quick to make Burfi with Almond flour, but prefer the taste and the texture
of the Burfi made with traditional method.
There are 2 ways to prepare this Almond burfi. One method is making burfi with Almond flour. First prepare sugar syrup then mix the almond flour and prepare almond burfi. Other is traditional method is by soaking almonds in water then after removing the skin grinding them to a paste and then sugar is added and mixed in a low flame to get thicker dough, then making the burfi.
It is quick to make Burfi with Almond flour, but prefer the taste and the texture
of the Burfi made with traditional method.
Ingredients:
1 Cup of Almonds
½ Cup of sugar or to your taste
2 Tablespoon unsalted butter or Ghee (Melted)
1 Cup Milk
Optional:
¼ Teaspoon crushed cardamoms
Few strings of saffron
Also needed:
Knife or Pizza cutting wheel
Plastic food wrap or wax paper
Rolling board
Cooking measurement conversion
Measurement converter
1 Cup of Almonds
½ Cup of sugar or to your taste
2 Tablespoon unsalted butter or Ghee (Melted)
1 Cup Milk
Optional:
¼ Teaspoon crushed cardamoms
Few strings of saffron
Also needed:
Knife or Pizza cutting wheel
Plastic food wrap or wax paper
Rolling board
Cooking measurement conversion
Measurement converter
Almonds
Sugar
Milk
Cardamon seeds
Wax paper
|
Melted Butter
Saffron strings (Kesar)
Rolling board, Rolling pin & Knife
Water
|
Directions:
1. In a Mortar and Pestle crush cardamon seeds, and keep it aside.
1. In a Mortar and Pestle crush cardamon seeds, and keep it aside.
Crush cardamom seeds
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Crushed cardamom seeds
|
2. Soak Saffron (Kesar) in warm Milk.
Soak saffron in warm Milk
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Soaked Almonds
|
3. In a blender or grinder add soaked Almonds.
4. Add Milk.
4. Add Milk.
In a blender add soaked Almonds
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Add Milk in Almonds
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5. Pour the saffron soaked Milk through tea strainer to take the leaves out.
6. Cover the lid of blender and grind Almonds.
6. Cover the lid of blender and grind Almonds.
Add saffron soaked Milk
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Grind Almonds
|
7. Heat a nonstick frying pan. Add melted butter or Ghee.
In a pan add melted butter or Ghee
8. Transfer Almond paste from Blender to frying pan.
Transfer Almond paste from Blender to pan
Stir and mix the paste with butter
9. Stir and mix the paste with butter.
10. Add sugar and mix.
10. Add sugar and mix.
Add sugar into Almond paste
Mix sugar well
11. Add crushed cardamom powder.
Add cardamom powder
12. Mix cardamom powder.
Mix cardamom powder
13. Almond paste start to boil. Keep stirring and scraping the sides of the pan.
Turn the heat to low so that paste do not burn.
Turn the heat to low so that paste do not burn.
Almond powder start boiling
Almond paste is cooking
Keep stirring and scraping the side of the pan
Almond paste beginning to become thick
Almond paste become thick
14. Once the almond paste forms a soft lump turn the heat off .
Almond paste become a soft lump
15.To test if you have cooked it to the right stage- take a small piece from the
dough and let it cool down a bit then roll it, you should be able to form a
non-sticky ball.
16. If the dough is sticking and you can’t form a ball, then cook for few more
minutes.
dough and let it cool down a bit then roll it, you should be able to form a
non-sticky ball.
16. If the dough is sticking and you can’t form a ball, then cook for few more
minutes.
Roll the Burfi dough
17. Place a sheet of wax paper on rolling board.
Place a sheet of wax paper on rolling board.
18. When the almond paste becomes Luke warm, transfer it to rolling board.
Almond burfi paste
19. 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 .
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 .
Roll the dough
20.With the hand flat the dough ball.
Press the dough
21. Dough is flat now take a wax paper or a plastic food wrap and place over the
dough.
dough.
Dough is flat
Place another wax paper on the top
22. 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.
any cracks on the circle, it should be even and smooth.
Roll the dough
23. Lift the wax paper or the plastic sheet, now you have rolled the paste evenly.
Almond dough is rolled
24. 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 then flips the plate around about 45 degrees and
then start cutting diagonally. For square shape cut straight lines both sides.
25. Leave the spread on the kitchen counter for 10 to 15 minutes.
spread, either diamond shape or square shapes. For diamond shape first cut
one side straight lines and then flips the plate around about 45 degrees and
then start cutting diagonally. For square shape cut straight lines both sides.
25. Leave the spread on the kitchen counter for 10 to 15 minutes.
Slice Almond Burfi dough
26. Once Almond spread settle down, take a knife and slide under the spread
and pick the Burfi pieces and store them in layers between sheets of wax
paper or plastic food wrap in an air tight container.
and pick the Burfi pieces and store them in layers between sheets of wax
paper or plastic food wrap in an air tight container.
Take the Burf'is out
Almond Burfi
Tips:
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.
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.
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.
* Boil 3 cups of water in a sauce pan.
In a pan add water & boil
* Add the almonds in boiling water and let them boil for a 1 minute. Turn the
stove off.
stove off.
Add Almonds in boiling water
* Let the Almonds soak in hot water about 15 to 20 minutes.
Almonds are soaked
* Peel the Almonds. The almond skin would come out very easily.
Pull the skin out from Almonds
peeled Almond
Peeled Almonds
* Wash and rinse peeled Almonds.
Wash and rinse Almonds
* Wash and rinse peeled Almonds
* If you are going to grind Almonds then soak skinned almonds in warm water to make them soft. This step is very important to make sure that we can grind the almonds very smooth.
* If you are going to grind Almonds then soak skinned almonds in warm water to make them soft. This step is very important to make sure that we can grind the almonds very smooth.
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
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
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