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.

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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.

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