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 ground badam paste. But for burfis no need to powder the sugar. The ground 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

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

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

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 ground 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

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

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture. Similar recipes Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Brinjal (Egg Plant) Stir Fry -...

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. Tips for the best Paneer masala Use fresh ...

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. You can ...

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. Check out my other tiffin recipes here Idli ...

Kadalai Curry - Kerala Style Kadala Curry For Puttu, Idiyappam and Aapam - Black Chickpeas Curry

Here is the recipe for delicious curry with black chick peas popularly known as kadala curry in Kerala. One of my favourite side dishes for aapam and puttu. I learnt the base recipe from my friend Reshmi from Kollam but I tweaked it a bit. This kadala curry is prepared with simple ingredients like onions, tomato, freshly ground masala powder and coconut milk. The coconut milk gives this dish a bit of sweetness and the curry powder brings the flavour. If you like curries with lots of flavor without using a long list of ingredients and cooking methods, this is definitely one for you. We add just four spices, fresh ginger, pepper powder, chilly powder, coriander powder plus the coconut milk. The curry powder makes it more interesting for this Kadala curry. Similar recipes Kadala Curry White Vegetable Kurma Kumbakonam Kadappa Mochai and Potato Sagu Green Peas Coconut Milk Curry Here is the video link for Kadalai Curry Kadalai Curry - Kerala Style Kadala Curry Recipe Detail...

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions. Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney. RECIPE HERE. 2. Pulikuz...

Puli Curry Kuzhambu - Nagercoil Puli Curry - Kuzhambu Recipes - Nanjil Recipes

Puli curry is a popular Nanjil kuzhambu recipe made with coconut red chilly small onion paste cooked in tamarind extract with the vegetables. After my 30 varieties of Nanjil articles in Aval vikatan, I love Nanjil foods very much. When I want to try new Nanjil dishes, I usually whatsapp with Raji Tamilselvi athai from Nagercoil. She taught me Yellow pumpkin eriseri, Nanjil sambar, Kadala theeyal, Vendakka pachadi and many Nanjil dishes. The way of expressing the recipe details inspired me to try more Nanjil recipes. For every recipe, she teaches me with the exact ingredients, measurements, final dish appearance and the cooking time also. This recipe is also from her. Today I am sharing how to make an authentic Nanjil Puli curry recipe made with drumstick and brinjal. These are the main ingredients needed for this Puli curry. Vegetables - you can use a mix of vegetables like drumstick, brinjal, lady's finger, yam, yellow pumpkin, seppankizhangu (Colocasia) for th...

Mixed Vegetable Rice with Dal - One Pot Protein Rich Rice Recipe - Modern Kootanchoru

Mixed vegetable rice with step by step photos and video. Quick one pot rice within 30 minutes. Apart from kootanchoru and thuvaram paruppu sadham we make this mixed vegetable rice for weekend lunch and family get togethers. During our childhood days, my Karthi mama makes this rice for dinner and always one of our favourite rice dishes for our whole family. During his bachelor days in Delhi, they prepared this rice frequently with whatever vegetables available in their kitchen. Making of this vegetable rice doesn't involve any grinding or soaking and bachelor's can easily cook this rice. When it comes to any rice with dals, it must be slightly mushy with soft texture. But I do not like mushy rice, so I have reduced the amount of water. You can change it according to your preference. Allow the rice to cook on medium heat for 10 to 15 minutes or pressure cook for 2 whistles. Cooking time may vary depending on the quality of the rice and the pressure cooker. To make this h...

VIRUNDHOMBAL

Search This Blog