Badam Burfi Recipe

Classic Badam Burfi aka Badam Katli made with whole almonds or blanched almond Flour! This is a very easy that can be made by beginners.

Recipe Source Link:https://www.mygingergarlickitchen.com/badam-burfi/

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RECIPE INGREDIENTS

» For Badam Burfi

• 3/4 cup almonds (badam), or almond meal/almond flour
• 2 cups hot water
• 1/2 cup + 2 tablespoons sugar
• 1/3 cup water
• 2 tbsp milk (optional)
• 1/4 teaspoon saffron strands (optional)
• 1/4 teaspoon cardamom (elaichi) powder
• 1 tablespoon ghee + 1 teaspoon
• 1 teaspoon rose water (optional)
• Edible silver leaf (optional)

RECIPE INSTRUCTIONS

» Blanching Almonds

1. Add 3/4 cup almonds to a mixing bowl. Pour hot boiling water into the bowl and set it aside for 1 hour.
2. After 1 hour, peel the skin from almonds and rinse them. After that, spread them on a kitchen towel, and wipe them off to remove the excess moisture. Also, blot them with kitchen tissue, this step will remove all the remaining moisture from the surface.
3. Now you can either air dry them until they are completely dried again or toast them in a pan over low heat until all the moisture from the almonds is gone. Once the moisture is removed from the almonds, turn off the heat and let them cool completely before making the powder.

» Making Almond Powder

1. To make powder, transfer blanched almonds to a blender jar and pulse until a get a fine and smooth powder. Blend for 10 seconds, then stop and shake off the blender to lose the clumps. Blend for 10-15 seconds, and you will have the perfect almond powder. Do not over-process or else the almonds would start releasing the oil.
2. Sift: Pass the powder through the sieve. Pulse all the big chunks again for 10 seconds and sieve. This step is optional. The sifting step ensures that you get the finest powder and a very smooth texture of burfi. Almond powder is ready, set it aside.

» Making Badam Burfi

1. Heat a thick-bottomed non-stick pan over medium heat. Add sugar and water to it, and stir well.
2. Add saffron strands, and let the sugar dissolve completely.
3. Add cardamom powder and mix everything well to combine. Then let it come to a rapid boil.
4. Turn the heat to medium-low, and add almond powder. Stir well to combine. Keep stirring frequently to avoid the mixture sticking to the pan.
5. After 1 minute, add rose water and mix again.
6. When the mixture is sizzling, add milk and cook for 3-4 minutes or until it starts leaving the pan.
7. Once it starts leaving the sides of the pan, add 1 tablespoons ghee to it and mix again. To check the doneness, place a tiny drop of mixture onto a greased plate and roll it between the index finger and thumb. If you get a non-sticky smooth ball, then the mixture is ready to set.
8. On a work surface, place a baking/parchment paper and grease it with ghee. Immediately pour the mixture on the prepared paper. Also, pour a few drops of ghee and press, and mix it with a spatula until it is warm enough to the touch. Then gently mix it with the hands until it is smooth.
9. Once it forms a warm smooth dough, press it slightly with the palms and then cover it with another parchment paper. Using a rolling pin, roll it into desired thickness. Remove the top parchment paper and decorate the rolled sheet with the edible silver leaf (vark).
10. Using a knife or a pizza cutter, cut the badam burfi into diamond or square shapes.
11. Let it cool completely to set. Once cooled, serve badam burfi as an after-meal dessert. Or store them in a parchment paper-lined air-tight container at room temperature for up to 10 days.

RECIPE NOTES

1. Adding ghee in different stages makes sure that you get the smooth and soft badam burfi even if you store it in the refrigerator. First I added it to the pan while cooking and then I mixed it with a greased spatula and greased hands, and then rolled it on a greased parchment paper.
2. Sifting homemade almond meal makes it really nice smooth. This way you don't get big chunks or lumps. But this step is completely optional.