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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.


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