Badam Burfi Recipe
Badam Burfi is a rich Indian sweet made with almonds and saffron, offering a delectable blend of nuttiness and aromatic saffron.
Equipment
- 1 pan
- 1 tray
- 1 spatula
Ingredients
Barfi Layer
- 1/2 cup sugar
- 1/2 cup water
- pinch of saffron
- 1/2 tsp cardamom powder
- 1 cup roasted almond flour
- 2 tbsp roasted semolina
- 1/2 cup milk powder
- 1 tbsp ghee (clarified butter)
Dry Fruit Layer
- 2 tbsp sugar
- 2 tbsp water
- 1/4 cup nuts chopped
- 1 no silver vark / silver leaf optional
Instructions
Barfi Layer
- Heat a pan on low heat. Add almond flour to the pan and roast it for 2-3 minutes.1 cup roasted almond flour
- Once the almond flour is evenly roasted, transfer it to a plate.
- Heat a pan, add water, sugar, cardamom powder, and a pinch of saffron. Bring it to a boil.1/2 cup sugar, 1/2 cup water, 1/2 tsp cardamom powder, pinch of saffron
- Mix in milk powder, semolina (rava) and almond flour. Cook until the mixture thickens.2 tbsp roasted semolina, 1/2 cup milk powder, 1 cup roasted almond flour
- Add ghee to the mixture and combine it well.
- Transfer the thickened mixture to a greased tray. Flatten it evenly and let it cool.
- In a separate pan, combine sugar and water. Melt the sugar, then turn off the heat.2 tbsp sugar, 2 tbsp water
- Stir chopped nuts into the sugar syrup.1/4 cup nuts
- Spread the nuts mixture evenly over the kesar badam layer in the tray.
- Place the tray in the refrigerator and let it set for 4-5 hours.
- Optionally, apply silver vark for an elegant touch. Once set, cut the barfi into pieces of your desired shape and size.
Notes
- Achieve the right consistency when making sugar syrup. It should be thick enough to coat the back of a spoon.
- Choose a variety of chopped dry fruits for layering, like almonds, cashews, and pistachios, for added texture and visual appeal.
- If using silver vark for garnish, apply it gently for an elegant finishing touch.