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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 grinding the dry skinned almonds and then preparing sugar syrup and mix the almond powder and prepare almond burfi. Other 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. Here is the recipe to make almond burfi by almond powder.
There are 2 ways to prepare this Almond burfi. One method is grinding the dry skinned almonds and then preparing sugar syrup and mix the almond powder and prepare almond burfi. Other 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. Here is the recipe to make almond burfi by almond powder.
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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 Also needed: Knife or Pizza cutting wheel Plastic food wrap or wax papper Rolling board Cooking measurement conversion Measurement converter |
Blanched almonds
(skinned almonds) |
Directions:
1. In a blender or nut grinder grind dry skinned 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 skinned 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. If you are going to add crushed cardamoms and now and mix.
6. 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.
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. If you are going to add crushed cardamoms and now and mix.
6. 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.
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.
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.
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 almond paste becomes 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.
side of the pan start getting clean turn the heat off and remove the pan from
the stove.
9. When the almond paste becomes 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 then flips the plate around about 45 degrees and then 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 or plastic food wrap in an air tight container.
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.
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 or plastic food wrap in an air tight container.
Cut the paste into burfi shape
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Almond burfi
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Almond Burfi / Badam Ki Burfi
Tips:
1. 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.
2. 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.
3 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.
4. 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. Turn the
stove off.
* Do not leave the almond in the hot water for too long. It will make the almonds
soft unless you want to soak them for grinding.
* Drain the almonds in a colander and run cold water over them.
* Boil 3 cups of water in a sauce pan.
* Add the almonds in boiling water and let them boil for a 1 minute. Turn the
stove off.
* Do not leave the almond in the hot water for too long. It will make the almonds
soft unless you want to soak them for grinding.
* Drain the almonds in a colander and run cold water over them.
Boil the water
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Add almonds in boiling water
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Drain the almonds in colander
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* 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.
* 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.
Remove the skin of almonds
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Spread the almonds in the tray
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Skinned almonds
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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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