Easy Badam Burfi Food

BADAM BURFI | BADAM KATLI | ALMOND BURFI

Steps:

• Blanching: Bring 2 cups of water to a boil.
• Then add almonds and leave them for a minute or 2. Drain them to a colander.
• Immediately pour cold water and rinse them.
• Rest them for a minute. Drain off the water completely.
• Spread them on a absorbent cloth and wipe off.
• Peel the almond skin. Air dry them for a while. Do not powder moist almonds.
• To quicken the process, I toast the almonds on a low heat just until the moisture vanishes.
• Powder: Add the moist free almonds to a blender jar and make a powder by pulsing them.
• Do not over blend the mixture to a state where it begins to release oils.
• Pulse them for a few seconds, scrape the sides & repeat.
• Add sugar to a non-stick pan and pour water. Dissolve it completely.
• Bring the sugar syrup to a rapid boil. Reduce the flame to medium.
• Then add the powder and mix to blend everything well.
• You can also take it off the stove for a while and mix it.
• On a medium flame, keep stirring and cook till the mixture begins to leave the sides of the pan.
• optional - If it doesn't then add 1 tsp of ghee or almond oil. I haven't used any.
• Then add cardamom powder. Cook until it leaves the pan.
• When the mixture leaves the pans & turns thick, set the pan aside. Take ¼ tsp of the mixture and cool it.
• Grease your fingers and roll it to a ball. You must get a ball that isn't sticky. If not then cook it further.
• Immediately transfer the mixture to a parchment paper or greased plate.
• Let the temperature cool down a bit.
• When it is still slightly hot, grease your hands and knead it well for 2 to 3 mins to get a smooth dough.
• Do not leave it to cool completely as the mixture will harden and cannot be kneaded.
• Place it on a parchment paper and cover it.
• Roll it with a rolling pin to desired thickness.
• Sprinkle chopped nuts and roll it again lightly to tuck the nuts.
• Then slice to squares or diamonds. Cool completely.
• Store badam burfi in an airtight jar. Keep refrigerated and use.

BADAM BURFI RECIPE - ALMOND BURFI

Steps:

• To begin making the Badam Burfi Recipe, soak the almonds overnight and peel the skin or put almonds in boiling water for 10 minutes. Peel the almonds after it cools down.
• Grind the almonds with milk to a fine paste in a mixer grinder. Mix the almond paste and sugar and transfer it to a kadhai. Keep the gas on high heat and keep stirring.
• Add few spoons of ghee and keep stirring until the mixture starts to leave the side of the pan. (this might take around 30 minutes)
• In the meanwhile, grease a plate with ghee and keep it aside. Pour the mixture in until the greased plate, spread evenly and wait for it to cool down completely.
• Once it cools down, cut the burfi into pieces and store in an airtight container.
• Serve Badam Burfi Recipe as a sweet dish after a meal of Gujarati Dal, Aloo Simla Mirch Ki Sabzi and Phulkas with friends and family for a weekday dinner.

EASY BADAM BURFI

Steps:

• Before you start, you may sift the almond flour. I didn't do it.
• To a pan add sugar, water, rose water and cardamom powder on medium heat.Stir and let the sugar dissolve and mixture come to a boil.
• As soon as the mixture starts boiling, add the almond flour.Lower the heat to "low" and then use a whisk to mix everything together so there are no lumps.
• Add a teaspoon of ghee and mix.
• Keep stirring the mixture using a spatula on low heat. After around 5 minutes, it will start leaving the sides of the pan.However here, you have to cook the mixture until you are able to form a non-sticky ball from the dough.
• It takes around 9 minutes on low heat to reach that stage.The most important thing here is to test if mixture is ready to set like a burfi. If you do not cook it until the desired consistency then burfi will be super soft and won't have a bite to it.To check, take a small piece of dough and see if you are able to form a ball. The ball should be non-sticky, this is important.If you can make a non-sticky ball, dough is done (took me 9 minutes on lowest heat). If not, cook for more time.
• Transfer dough to a sheet of parchment paper.Let it cool for couple of minutes, then grease your hands with ghee lightly and knead the dough.If it looks too dry, sprinkle some water and knead to a smooth dough. I sprinkled very little water
• Place another piece of parchment paper on top. And roll the dough between two sheets of parchment paper to around 1/8 inch thickness.
• Apply chandi ka vark (edible silved leaves) on top, if using. Then cut the burfi into pieces. I cut them in square shape.Garnish badam burfi with sliced almonds. Burfi would stay good in the refrigerator for a week to 10 days!

ALMOND BURFI

Steps:

• Place almonds in a bowl and cover with water; soak for 30 minutes. Drain water and peel almonds.
• Blend peeled almonds in a food processor or blender until a paste forms; gradually add milk while continuing to blend. Add sugar and blend until smooth.
• Heat butter in a skillet over medium heat; add almond mixture. Cook, stirring constantly, until mixture thickens and starts to pull away from the sides of the skillet, 10 to 15 minutes. Remove skillet from heat and add cardamom; stir for 1 to 2 minutes.
• Butter a baking dish. Pour almond mixture into dish and spread into a 1/4-inch-thick rectangle. Cool for 15 to 20 minutes. Cut into squares or diamond shapes.

BADAM BURFI (ALMOND SQUARES)

Steps:

• Grease a shallow 6x6 inch pan with ghee.
• In a frying pan over a low flame, mix almonds, sugar and milk and keep stirring.
• After 5 minutes, add ghee.
• Continue stirring till the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan.
• Continue stirring for another couple of minutes.
• Remove from flame and pour it into the prepared greased pan; smoothen surface of the mixture if necessary.
• 20 minutes later, after it partially cools down, cut into 1 inch squares using a knife or pastry cutter.
• Cool completely, and store squares in an airtight tin.