Skip to main content

Badam Burfi - Almond Burfi

Badam burfi - these melt in your mouth burfis are prepared with just three ingredients - badam, sugar and ghee. The perfect dessert for gifting to your friends, potluck and also for festivals.



For badam katlis we add powdered sugar to the grounded badam paste. But for burfis no need to powder the sugar. The grounded badam paste is cooked along with the sugar for 20 to 25 minutes. No need to worry about the one string or soft ball consistency for this burfi. I have not added any other flavours for this sweet, but if you want you can add it. First, we have to do is to soak the badam. You can soak the badam filled with cold water and cover it with a lid and let it soak overnight. In the morning, gently squeeze the badam to remove the skin. Another method is to add the badam to a rapidly boiling water for 20 to 30 minutes. After 20 minutes, drain the water and peel the skin completely. Next, add the badam to a mixer jar and grind it to a smooth paste. The most important thing, you  keep in mind while grinding the badam is to stop and scrape the sides of the mixer jar for a few minutes to make sure that they are grounded evenly. After grinding the badam paste, add it to heavy bottomed non stick kadai. Add the sugar and ghee and cook the badam mixture on low heat for 20 to 25 minutes with constant stirring so that the mixture doesn't burn. After 25 minutes, the badam mixture will start to thicken with a bright white colour. At this stage, stir for 10 more minutes until you can roll the mixture like a ball without sticking to your fingers. I will tell you more tips about the consistency in step by step instructions so that it would be easy for you to follow. Now let's see Badam burfi with step by step instructions.

Similar Sweet Recipes




Badam Burfi - Almond Burfi Recipe Details
 
Print Friendly and PDF
Prep time : 20 minutes
Cook time : 35 minutes
Yields : 40 burfis
Category : sweets
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 250 grams badam
  • 450 grams sugar
  • 7 to 9 tbsp ghee
Cooking Directions
  1. Measure the badam using a measuring cup and add it to a wide vessel. Boil 3 cups of water rapidly in a wide vessel and add the badam to it. Close it with a lid for 20 to 30 minutes. After 30 minutes, drain the water completely and add cold water to it. Now using your index finger and thumb finger gently squeeze the badam to remove the skin.
  2. Now take a big mixer jar and add the peeled badam. Add 1/2 cup of water or milk and grind it smoothly. For every few minutes, scrape the sides and grind it to a smooth paste.
  3. Take a wide, non stick kadai and add the grounded badam paste. Add the sugar and 3 tbsp ghee. Keep the kadai on low heat and stir until the sugar has mixed well with the badam paste.
  4. In the beginning stage the sugar will start to melt and looks like a kheer.
  5. To speed up the process, please do not increase the heat because the sugar will start to crystallize if you increase the heat. Now add the next 2 tbsp ghee and again stir it well.
  6. We have to stir, stir until the mixture gets thick. After 25 to 30 minutes, the badam mixture starts to get thick.
  7. Now add a tbsp of ghee and stir well for 5 to 7 minutes. At this stage, turn off the heat and do not transfer the mixture now.
  8. Keep it in the kadai heat for another 15 to 20 minutes because this method gives me a perfect result for burfis. For every 5 minutes, check the mixture by stirring until it rolls like a ball without sticking to sides of the kadai.
  9. Now it is perfect to transfer the mixture to a greased plate or tray. If the mixture is not thick, once again heat the kadai for a few minutes and transfer it immediately to a greased plate.
  10. Now, after transferring the badam mixture to a greased plate place a small bowl or plate on the top of the mixture and level them evenly. After 5 minutes, gently cut the burfis using a greased knife and transfer it to a box.


Badam Burfi - Almond Burfi with step by step photos 

Measure the badam using a measuring cup and add it to a wide vessel. Boil 3 cups of water rapidly in a wide vessel and add the badam to it. Close it with a lid for 20 to 30 minutes. After 30 minutes, drain the water completely and add cold water to it. Now using your index finger and thumb finger gently squeeze the badam to remove the skin.

Now take a big mixer jar and add the peeled badam. Add 1/2 cup of water or milk and grind it smoothly. For every few minutes, scrape the sides and grind it to a smooth paste.

 Take a wide, non stick kadai and add the grounded badam paste and sugar.

Add 3 tbsp ghee. Keep the kadai on low heat and stir until the sugar has mixed well with the badam paste.

In the beginning stage the sugar will start to melt and looks like a kheer.

 After 5 minutes, it starts to bubble as in the picture below.

To speed up the process, please do not increase the heat because the sugar will start to crystallize if you increase the heat. Now add the next 2 tbsp ghee and again stir it well.
 
We have to stir, stir until the mixture gets thick.

After 25 to 30 minutes, the badam mixture starts to get thick. Now add  the remaining  ghee  stir well for 5 to 7 minutes.

At this stage, turn off the heat and do not transfer the mixture now. Keep it in the kadai heat for another 15 to 20 minutes because this method gives me a perfect result for burfis. For every 5 minutes, check the mixture by stirring until it rolls like a ball without sticking to sides of the kadai.

Now it is perfect to transfer the mixture to a greased plate or tray. If the mixture is not thick, once again heat the kadai for a few minutes and transfer it immediately to a greased plate.

Now, after transferring the badam mixture to a greased plate place a small bowl or plate on the top of the mixture and level them evenly.

 After 5 minutes, gently cut the burfis using a greased knife and transfer it to a box.


Easy and Delicious  Badam Burfi is ready to serve.


Comments

Popular posts from this blog

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. 


In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos.



Here is a short video for Tirunelveli Kootanchoru


Ladies finger Pachadi - Tirunelveli Vendakka Pachadi

This is a wonderful Tirunelveli Ladies finger pachadi that is usually served with sambar and rasam. There are many versions for this recipe. This version includes ladies finger, tomato, raw mangoes and it gets flavouring from small onions, red chilly powder and asafoetida powder.  The coconut paste adds a delicious richness to the pachadi. Simple to make and a very tasty side dish for traditional South Indian meals.





Toor dal rice - Tirunelveli (Thuvaram paruppu sadham)

Toor dal rice is my husband's favourite dish. I learnt this recipe from my grandma. This rice really tastes well if you add the right quantity of ingredients. We have to add good amount of small onions, garlic, chillies and asafoetida. In Tirunelveli we prepare this rice for short picnic trips. If you want to add any vegetables in this rice you can add chopped bottle gourd or chopped chayote in the final stage and then pressure cook the rice. This is also one pot meal and it is easy to prepare and also protein packed rice. You can serve this rice without any veg side dishes. Vathal, vadam and appalam are the best accompaniment for this rice. A piece of dry narthangai(citron) pickle is also served with the rice. Let's see how to prepare this toor dal rice with step by step photos.

Similar Tirunelveli Lunch Recipes
Tirunelveli KootanchoruBlack urid dal rice-Ulundam paruppu sadhamTirunelveli SodhiTirunelveli Idi SambarTirunelveli Puli Thanni Kuzhambu Tirunelveli Vellai Curry Kuzha…

Vegetable Kurma - Hotel Style Vegetable Kurma (Carrots, beans, potatoes and green peas in rich coconut paste)

Vegetable kurma for chapathi restaurant style


Vegetable kurma is a family favourite dish for everybody. This vegetable kurma and chapathi is our weekend special during our childhood days.  The classic combination of carrots, peas, beans and potatoes is enriched with coconut masala paste and other spices.Any type of kurmas cooked in medium flame allows the ingredients to give maximum richness. 



Make sure to cut the vegetables in equal size so that you don't have some vegetables overcooked and others undercooked. Do not cook the vegetables for more than 2 whistles because the beans and green peas will turn to grayish colour when overcooked. For a perfect kurma,taste as you cook and make sure there is a nice balance of flavours and you  will be able to determine any adjustments needed for it. After finishing the kurma do not hurry up to serve immediately because you can enjoy the flavours once the kurma is at a room temperature. Let's see how to prepare this Hotel Vegetable Kur…

Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

Paruppu Keerai (Common purslane greens ) Kootu/ Greens with dal

I always like to work any greens into our diet because they are just good for you and I happen to know these types of kootu are really delicious with any South Indian meals and also for rotis & parathas. I like paruppu keerai greens very much because it's flavorful and quite healthy. I added some chopped tomatoes for taste and soaked moong dal for thickness and as usual, small onions coconut paste for the flavours. You can eat them as a side dish or you can mix it in a bowl of plain rice and eat it as a meal. I kept the ingredients pretty simple, but if you want to make it rich you could add some chopped garlics, green chillies or even some chopped big onions. The amount of kootu that this recipe makes will vary a quite bit depending on the size of the keerai(greens) bunch. My kootu yielded about 2 cups, but you could even add another bunch if you want more.


Similar Keerai Recipes
Mudakathan Keerai DosaManathakkali K…

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.


Idi sambar - Tirunelveli Idi Sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy.




An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant.
All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad beans and bitt…

Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the  combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil.


This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly ground sam…

Suraikai Adai - Bottle Gourd Dosa

Suraikai (bottle gourd) adais are healthy and filling dish for breakfast. These Suraikai (bottle gourd) adais are made with chana dal, toor dal, urid dal, rice and grated bottle gourd.

This adai is very easy to make, nutritious and perfect way to include bottle gourd for all of us. Simply soak the dals, grind them and add the grated bottle gourd, chopped onions and curry leaves. These are the three simple methods needed to make these healthy adais. You can also add grated coconuts, chopped coriander leaves for this adai. You can serve this adai without any chutney and sambar.

Check out my other similar tiffin recipes

Millets and toor dal dosaPepper dosaTomato dosa

Sambar - Tirunelveli Sambar for lunch

Sambar is the most common kuzhambu (curry) in all of South Indian cuisine and staple in any restaurant and on important occasions. There are many variations for sambar depending on region or taste preferences. Tirunelveli sambar has some variations in the taste and the ingredients. Most of Tirunelveli recipes consist of coconut and small onions.



In this sambar also we add coconut, small onion, garlic and jeera paste. There are two keys to make tasty sambar. The first is to start with the fresh vegetables. When we prepare any dishes with fresh vegetables the result will be the best in taste and quality. The second is to add the correct amount of spices for the nice flavours. Now let's see how to prepare sambar with step by step pictures. Click here for Homemade Sambar Powder recipe.
Here is the recipe video for Tirunelveli Sambar




Check out my other Sambar recipes

Idi SambarKeerai SambarRadish SambarWhite pumpkin SambarKilli Potta Sambar Pacha Milagai Sambar Nanjil Sambar - …