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

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 ...

Collection of Poriyal & Thoran - South Indian Vegetable Side Dishes for Lunch

Every day we prepare two varieties of vegetable side dishes for our lunch. Among those two varieties there must be a poriyal dish and the other one is kootu, aviyal or varuval. Varieties of poriyal dishes are countless with our seasonal vegetables. As I said in my poriyal or thuvaram dishes, we add the ground coconut mixture prepared with coconut, small onions, garlic cloves and red chilly or green chilly. This unique coconut paste is often used in our poriyal or thuvaram dishes. Some prefer to add grated coconut or desiccated coconut powder for poriyal dishes. I actually don't like poriyal dishes made without any flavours. For me, poriyal must have a mix of flavours with perfect textures. We usually precook the vegetables in a vessel (except for keerai poriyal) and then we saute it with the tempering ingredients and finished with our coconut mixture. If you find it difficult to precook the vegetables, you can prepare as you like. But actually pre cooking the ...

Carrot Capsicum Stir Fry - Low Calorie Side Dish Recipes

Carrot Capsicum Stir Fry - another low calorie side dish for chapathi and rice. You can prepare this healthy side dish within 10 minutes. Last year during lockdown I prepared many sabji recipes for the Aval Vikatan magazine. This carrot capsicum stir fry is also one among those dishes and l often prepare this stir fry for our dinner. In addition to carrot and capsicum, you can also add boiled cauliflower, potato and broccoli. The crushed cumin pepper powder gives a nice flavour to this dish. There is no need for any other extra masala powders for this recipe. Made with a few simple ingredients and this will be your favourite 10 minute side dish. If you cook the capsicums correctly, it brings out their unique flavour and you can absolutely enjoy this dish as a salad. If you don't crush the cumin pepper you can also add chat masala powder. Check out my other low calorie recipes here Low calorie Black Chana Masala Sprouts and Mushroom Dal Green Moong Dal Sabji Easy Dal Dal Fry ...

Dry Gulab Jamun - Dry Gulab Jamun with Milk Powder - Easy Diwali Sweet Recipe

Dry Gulab Jamun - prepared with milk powder and maida as the main ingredient. I actually thought to share this recipe three years ago, but I wanted to post it along with the video. So I decided to post this dry gulab jamun for this Deepavali. Whenever we visit Trichy we used to buy this dry gulab jamun from the famous sweet shop mayil mark at Trichy junction. It's one of our family favourite dessert. They have a dark brown dry jamuns coated with fine sugar. For flavours they add a pinch of dry ginger powder in the jamuns. I have tasted many dry gulab jamuns however the dry ginger flavoured one is the best one. During your next visit to Trichy, you can also try those dry gulab jamuns.

Street Style Sundal Masala Recipe - Perfect Evening Snack - Vandikadai Sundal Masala

Cozy up with a warm and comforting bowl of street style sundal masala, perfect for the winter season. This flavorful evening snack is made with a combination of green and yellow peas, cooked in an aromatic gravy. To prepare this dish, soak the peas for 7-9 hours, then pressure cook until soft. The magic lies in the ground masala, featuring onions, tomatoes, ginger, garlic, coriander leaves, and mint leaves. Add a blend of chilly powder, kuzhambu chilly powder, and garam masala powder to elevate the flavor. Finish with a sprinkle of chat masala and a garnish of chopped onions, grated carrot, and coriander leaves. Now let's see the detailed recipe to prepare this mouthwatering Sundal Masala gravy. Check out my other Evening Snacks Recipes Vazhaikkai (Plantain) Bajji Cauliflower Fry Nullikai urundai - Urid dal balls Kara Vadai - Pattani Paruppu (Yellow Split Peas) Bonda Sabudana Vada - Javarisi Vadai Ulundha Vada Tapioca Bonda Urad dal Bonda...

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

Protein Rich Paneer Veg Stir Fry | Healthy Breakfast Recipe with Broccoli & Vegetables

Eating healthy doesn’t have to be boring, and this colourful paneer vegetable stir fry is a perfect example! Made with fresh broccoli, beans, carrot, and capsicum, along with protein-rich paneer, this dish is simple, wholesome, and full of flavour. These days, I’ve been enjoying preparing light and healthy breakfasts, and this recipe has quickly become one of my favourites—it’s filling, nutritious, and comes together in no time. What I love most about this stir fry is how vibrant and versatile it is. With minimal oil, no heavy sauces, and a touch of simple spices, the natural flavours of the vegetables and paneer really shine through. The lightly spiced, pan-roasted paneer adds a delicious texture, while the garlic and green chillies bring in that perfect hint of heat. If you’re someone who enjoys experimenting with healthy dishes like I do, this recipe is definitely worth trying. It’s quick, colourful, and easily adaptable with any vegetables you have on hand. Do watch the...

Sambar Sadham - Sambar Rice - Rice prepared with Dals and Vegetables

Sambar sadham (rice) is a quick, healthy meal which can prepared easily within 30 minutes. This sambar sadham is usually prepared with fresh vegetables, rice, dal and flavoured with freshly grounded sambar powder. Sambar sadham is a popular food in many restaurants and temples. It is also a great food for a family get together.When combining any dals with rice, you can get a protein packed dish for your lunch. Plus, we add vegetables for fibre and ghee for fat, which will give you a healthy dish for your whole family.

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 ...

Tomato green chilly chutney - Tomato chutney with green chillies - Side dish for Idli, Dosa and Ven Pongal

In most of our houses we prepare either coconut chutney with red chillies or green chillies as an accompaniment for idlies and dosas. Sometimes these two chutneys are really boring on regular rotations. One day my Chithi(aunt) taught me this different tomato chutney with green chillies. Normally for tomato chutney we add dried red chillies or red chilly powder, but in this dish the tomatoes are cooked along with green chillies and then made into a paste. The paste is further sauted with onions and flavoured with little sambar powder. The combination of the green chillies and tomatoes pair each other perfectly and perfect side dish for idly, dosa, pongal and upma. Checkout my other recipes with tomatoes. Tomato Onion Thokku Tomato Rasam Tomato Sabji Tomato Pasta Tomato Thokku Tomato Millet rice Tomato Jam Spicy Tomato Rice Tomato Dosa Tomato Coconut Chutney Tomato Kurma Tomato Rice Tomato chutney ...

VIRUNDHOMBAL

Search This Blog