Badam burfi (almond burfi)
Rich, delicious and festive, badam burfi or almond burfis are a much loved Indian sweet that can be made in 30 minutes making your festivals even more yummy and hassle free!
Equipment
- Shallow cooking pot
- Square tin (to set the burfis)
Ingredients
- 1 cup ground almonds
- ¾ cup sugar
- ⅓ cup water
- 1 tsp cardamom powder
- 1-2 tbsp ghee use nut butter for a vegan recipe
- 1 tsp saffron strands soaked in 2-3 tbsp warm milk optional
For garnishing
- edible silver foil optional
- 2 tbsp slivered almonds
- 2 tbsp dried rose petals
Instructions
- Grease the tin with ghee (or nut butter) and set it aside
- Add sugar and water to the cooking pot, over medium heat. Mix well and cook until the sugar dissolves completely
- When the sugar syrup comes to a boil, add the cardamom powder and the ground almonds. Reduce the heat to medium low and mix in quickly, stirring continuously until the almond mixture forms a lump and starts to leave the pan
- Add in the saffron milk (if using, if not then jump to the next step), mix well and cook until the milk dries up
- Remove this in the greased tin and press it down to form a tight block and cut them in squares but do not remove them. Set the tin aside so that the burfis cool to room temperature
- Once cooled and firm in shape, garnish with edible silver foil, slivered almonds and rose petals. Enjoy these delicious badam/almond burfis this festive season!
Notes
- I have used store bought blanched almond flour for this recipe. To make ground almonds at home, soak the same quantity of almonds in water overnight. Next day, remove their skins and pat dry them completely. In a mixer jar, add the skinned nuts and pulse 3-4 times until you get a fine powder
- When buying ground almonds, get the blanched almond powder. These will result in a better texture of the burfis than using regular almond meal
- Store the burfis in air tight containers once they cool down. These will stay fresh up to 10 days in the refrigerator
- If you like your burfis less sweet, you could reduce the sugar to 1/2 cup
- 1 cup = 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon