Badam Burfi (Almond Candy)
September 24th, 2007 filed under DessertsBadam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.
Make 20 pieces.
Ingredients:
- 1 cup whole almonds
- 1 cup sugar
- Pinch of Cardamom powder
- 2 tablespoons butter or ghee (clear butter)
- 1/3 cup milk
Method
Soak the almonds in hot water for 30 minutes. Peel the skin off the almonds. Blend the almonds into a fine paste using just enough milk as needed to blend. Add the sugar and whip it for a couple of minutes.
Heat the ghee in the frying pan on low-medium heat. As the ghee melts, add the almond paste and cook on medium heat, stirring continuously. Continue stirring until the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan. Add the cardamom powder. Remove the frying pan from the heat and keep mixing for 5 to 6 minutes.
Remove from flame and pour it into the prepared greased pan. Smoothen the surface of the mixture to about a quarter inch thick. Let cool for about 20 minutes and after it partially cools down, cut into 1 inch squares or any shape you like. Cool completely and store squares in an airtight container.
Suggestions:
You can make burfi using almond meal or almond flour. If you are using almond meal, mix 1 cup almond flour with the sugar and milk and knead the mixture for two minutes. Let the mixture sit for 10-15 minutes. Then follow the directions above. The almond flour burfi will be a little chewy.
Tips
Almond Burfi has a long shelf life and can be kept outside for up to one week. When refrigerated, almond burfi will last a couple of months.
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August 15th, 2008 at 8:47 am
Hello Maria,
If you will read the method all the way I do explain how you can make using almond powder.
August 15th, 2008 at 1:39 am
Hello, I’m French and am very interested in Indian recipes. I watched your recipe of Badam Burfi: Could I use Almond powder for this recipe (instead of whole almonds)?
Thank you in advance for answering me,
Have a nice day,
Marie.
(Feel free to correct my English)
July 28th, 2008 at 12:06 pm
Hello Kalyani, next time cook little more.
July 28th, 2008 at 3:23 am
Hi Aunty,
Thank you so much for your recipie. I made badam burfi ,pani puri,and samosas on my Husbands birthday. The samosas and pani puri turned out very good.
I was able to get good taste of badam burfi but they didn’t become very stiff and is very soft even after setting aside for one whole day. Please let me know how can I make that stiff to do it perfectly next time.
Thank you
July 27th, 2008 at 6:38 pm
Thanks so much for your recipie.. I made mine with Almond Meal (bought from Trader Joe’s - makes it soo much easier) and substituted the 1/3 cup milk with 1/3 cup Evaporated milk.. It came out amazingly well! Thanks again….
July 18th, 2008 at 10:05 pm
Hello RKM, sorry tp hear that, the only problem I see you use too much milk to blend the almonds, milk should no more then 4 spoon. otherwise add few spoons of milk powder. let me know what happend next time.
July 18th, 2008 at 1:10 pm
Hello Manjula Aunty,
First of all many thanks for the recipes.I love ur website and constantly looking for new recipes on ur site.
I tried the almond candy quite a few times in the same manner as you described but it came out soft.I can’t make out what is going wrong.I can say it more becomes `Badam Halwa`.
Any suggestions ?
July 8th, 2008 at 12:36 am
Hello Manjulaji,
I love cooking especially desserts. I have read many recipes which talk about butter. Which obviously means unsalted but i didnt find any in the supermarkets(in hyderabad, India) till now. Any idea which company has got unsalted butter?
And in the other recipes you have metioned butter(clear butter) is this same as cooking butter? Are cooking butter and unsalted butter same?
Kindly reply
Sangy
May 20th, 2008 at 1:34 pm
In search type Naan
May 20th, 2008 at 12:05 pm
Hi Manjula,
I love your recipes and your personality. You have such a friendly and down -to-earth manner. I love to cook vegetarian food from different parts of India and the world and am always learning from my friends even though I have been cooking for 30 years. Your recipes turn out fantastic and are easy as you do not use onions and garlic. Do you have a recipe for Tandoori Naan that you mentioned? I did not find this on your site.
Thanks,
Shanti