Badam Burfi (Almond Candy)
September 24th, 2007 filed under Desserts, Gluten Free
Badam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.
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.
thankx aunty……..it realy help me…
Hey manjulaji,I wanted to ask wat brand kitchen appliance do u use.like food processor,blender….coz I want to know wat is best for making cilantro chutney a food processor or blender…pls reply….
hi aunty, i tried your recipe badam burfi when i started making barfi into pices its stick into plate and very very soft..what i did wrng????
Simar,
You needed to cook little longer.
Dear Manjula,
I followed your recipe exactly except that I used 1/3 cup of sugar instead of 1 cup. It came out too soft. What ingredient could I add to make the burfi harder, more stiff, like from the Indian grocery store ones?
Burfi – the only way to make it properly is to use the correct amount of sugar. The reason yours came out so soft is because of this. I don’t think there is any substitute or ingredient to compensate.
Thank you Liane.
Not even all-purpose flour will compensate? The amount of sugar as required is extremely sweet.
Dear Aunty,
I have recently been married and have relocated to US 6 months back. When I got married I couldn’t cook anything apart from rotis. I came across your website just 2 weeks back n I have already made naan, veg korma, almond burfi and tandoori roti from your recipes. Everthing always turns out absolutely delicious!! I’m a Punjabi so I never thought food without onion and garlic could taste this good.
Thanks again!!
You are my saviour here
)
Love you aunty,
Kirti
Hmm…Yummylicious:-) i will try it today.
Thank you so much for this recipe. When my son is too stressed before exams and doesn’t want to eat anything – this one is always a saviour.
And your moong daal kachories are the best ever.
Thank you so much for sharing your wonderful recipes.
Love the video!! Thanks so much, it really helped clarify the recipe. Will make this soon.
[...] Adapted from Manjula’s Kitchen – Badam Burfi [...]
Thank you for this recipe. I tried this today with brown sugar and saffron instead of cardamom. It came out really well. Thank you again!