Description
This classic Indian dessert, Badam Burfi (also known as Badam Katli or Almond Burfi), is a rich and flavorful sweet made from almond flour, sugar, cardamom, and ghee. It is garnished with pistachios or edible silver leaf and has a soft, fudge-like texture. Quick to prepare and perfect for festive occasions or as a delightful treat, this recipe yields 9 servings.
Ingredients
Scale
Almond Burfi Ingredients
- 1 cup (100 grams) blanched fine almond flour (or ¾ cup almonds, ground into flour)
- ½ cup sugar
- ¼ to ½ teaspoon cardamom powder (or 1 teaspoon rose water)
- ¼ cup (60 ml) water
- 2 teaspoons ghee (or neutral oil, divided)
- 1 tablespoon pistachios (sliced, for garnish) or edible silver (vark)
Instructions
- Prepare the Sugar Syrup: In a non-stick pan, combine the sugar and water. Heat over medium flame until the sugar dissolves completely and the syrup reaches a one-string consistency. This means when you take a drop between your thumb and finger and pull apart, it should form a single thread.
- Add Almond Flour: Reduce the heat to low and add the almond flour to the sugar syrup. Mix well to combine, ensuring there are no lumps. Stir continuously to avoid burning.
- Add Flavoring and Ghee: Add cardamom powder (or rose water) and 1 teaspoon of ghee to the mixture. Mix thoroughly to incorporate the flavors.
- Cook the Mixture: Continue to cook on low heat, stirring constantly. Add the remaining teaspoon of ghee halfway through cooking to help the mixture come together. Cook until the mixture thickens and starts to leave the sides of the pan as a mass.
- Set the Mixture: Transfer the hot mixture onto a greased tray or plate lined with parchment paper. Flatten it evenly with a greased spatula or rolling pin to about ¼ to ½ inch thickness.
- Garnish and Cool: Immediately sprinkle the sliced pistachios or edible silver leaf on top and gently press them into the surface so they stick.
- Cut and Serve: Allow the burfi to cool completely at room temperature until it firms up. Once set, cut into diamond or square shapes and serve.
Notes
- Use a non-stick pan to prevent the mixture from sticking and burning.
- If you don’t have blanched almond flour, soak almonds in hot water for 5 minutes, peel their skins, dry them, and grind to a fine powder.
- Adjust cardamom powder according to your preference; rose water adds a floral aroma if preferred.
- Be patient while stirring to prevent lumps and burning. Consistency is key for a smooth burfi.
- Store the burfi in an airtight container at room temperature for up to 5 days.
