Badam Burfi (Almond Candy)
September 24th, 2007 filed under Desserts
Recipe makes 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.
- Whip the batter using a spoon in a circular motion for about two to three minutes.
- 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 until burfi is just look warm.
- Cut into 1-inch squares or any shape you like.
- Cool to the room temperature and store burfi in an airtight container.
- 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.
Suggestions:
You can make burfi using almond meal or almond flour. If you are using almond meal, mix one cup almond meal with the sugar and milk and knead the mixture for two minutes. Let the mixture sit for 10 to 15 minutes. Then follow the directions above. The almond flour burfi will be a little chewy.
Thanks mam!! This recipe comes out great!! v simple and v delicious.
[...] to have almond milk as alternatives. While I love both, I was looking for more creative options. Badam burfi seemed like an interesting experiment. The idea of making this traditional quite heavy dessert into [...]
I love your site. I make the Naan all the time. I am going to give this Burfi a try soon. We love almonds in out house :0)
wow!! excellent recipes are available in your site and the process is also simplified too!!!!!!
Manjulaji
I am 69 and retired . I saw lots of Badam in my daughter’s kitchen so tried your ” Badam burphy” reciepie it is cooling now, but tastes good hot. I am sure my little grand son will enjoy it. The process was simple for amature cook.
Manjula Madam,
I like your receipies very much which are very easily taught and done. Can you tell me how to make dry gulab jamuns.
Thanks
Revathi
Revathi,
After Gulab Jamuns are soaked in the syrup, take them out and keep it out they will be dry in few hours and taste good.
Hi Manjula Ji, i wanted to ask what is the difference between whole almond and almond meal? sorry for such a question!
Is it ok if we don’t peel off the almond skin?
Hi aunty, i want to try your recipe nan or pizza but i dont have
pizza stone i have normal oven..can this possible in normal oven…if possible then whats the temperatve i have to maintain before and after???