Skip to main content

Badam Burfi/Almond Fudge/Almond Burfi


Under the travel food theme for Blogging Marathon #36 Today I am sharing you all a dessert recipe.Back in India my mom makes most of the times a sweet either coconut burfi or maida burfi for travel.So I wanted to make a burfi,this recipe I got it from one of my friend and uses cashew to make this burfi.I exactly follwed the same recipe and made it with almonds,it came out so delicious with perfect sweetnessThis burfi doesn't need much ghee and you can make it with a mix of both almonds and cashews.Lets move on to the recipe...................



Basic Information

Preparation Time 15 minutes
Cooking Time 20-25 minutes
Makes 8-10


Ingredients

IngredientQuantity
Almonds/badam1/2 cup
Sugar/sakkarai1cup
Milk/paal1/4-1/3cup
Cardamom powder/ellakai1/2tsp
Saffron/kungumapoofew strands
Ghee/nei3-4tbs


 Method

Put the almonds in water and rinse it for couple of times,then soak it in hot water for 10 minutes.Remove the skin and grease a plate with ghee,keep it aside.
Heat a pan and add the sugar along with 1/4 cup of water,let the sugar dissolves completely.Meanwhile grind the almonds along with the milk to a fine paste.


Now add the fine paste to the sugar syrup and mix it well.Keep stirring continuously to avoid the lumps.Add the ghee at regular intervals and keep stirring.Add the cardamom powder and saffron to the mixture.
Continue stirring till the mixture becomes thick and leaves the sides of the pan.



Pour it on the greased plate or tray.Let it cool down for 5 minutes,now with a sharp knife cut it to a desired shape and remove it gently.


Badam burfi is ready.


Enjoy............................................................

  • The consistency is very important,once it becomes thick keep an eye on it and immediately pour it on the greased plate. 
  • Cook the mixture in a medium flame.
  • The amount of sugar given is for a perfect sweetness,it can be increased or decreased according to personal preference.
Check out my fellow bloggers participating in Blogging Marathon #36.


Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more

Strawberry Mango Popsicle

Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...
Post a Comment
Read more

South Indian Breakfast Thali

Today's post for the Blogging Marathon#16 under the thali theme is a simple breakfast thali.The menu is Sambhar Idly Ulundhu Vadai(urad dhal vada) Ven Pongal(pongal) Nei Roast(ghee roast) Degree Kaapi The accompaniments are Thengai chutney(coconut chutney) Sambhar Poondu chutney(garlic chutney) Venpongal                         Venpongal is a easy to make breakfast item which I make almost every Saturday for breakfast or dinner.Sometimes make it for lunch if I feel lazy to cook or run out of idly batter.Here is the recipe...   Ingredients Ingredient Quantity Raw rice/paccharisi 1cup Moong dhal/paasiparuppu 1/3cup Cumin seeds/jeeragam 11/2tsp Black pepper/milagu 1tsp Curry leaves 1 sprig Ginger/inji(finely chopped) 1tsp Asafoetida/perugayam a generous pinch Turmeric powder/manjal podi a pinch Cashews(broken) 11/2tbs Ghee/nei 3tbs Oil 1tbs Salt to taste Method  ...
Post a Comment
Read more