Thursday, October 17, 2013

BADAM BURFI RECIPE | QUICK DIWALI SWEETS RECIPES | ALMOND FUDGE RECIPE

Recipe of badam burfi - With video
badam-burfi
Badam burfi is an easy and quick diwali sweet recipe which my mother in law generally makes for diwali , but she makes it out of cashew nuts. Burfi is a compulsory one which they make at home for Diwali. As i have already posted KAJU KATLI recipe i wanted to try out burfi with badam | almonds. Bookmark this badam burfi recipe to try out for Diwali 2013 which falls on Nov 2 .
Check out my Full collection of diwali recipes too.



badam-burfi
MAKES: 10-12 BURFIS. PREPARATION TIME: 30 MINUTES. COOKING TIME:20 MINUTES
INGREDIENTS:
BADAM | ALMONDS 1/2 CUP
MILK 1/4 CUP +2 TBLSP
SUGAR 3/4 CUP
SAFFRON A PINCH(OPTIONAL)
GHEE 1-2 TBLSP
CARDAMOM POWDER A PINCH(OPTIONAL)

                                                         Video of badam burfi
                                     
                                                                                
badam-burfi-recipe
METHOD:
  • Soak the badam | almonds in very hot water for 20 minutes.
badam halwa 1
  • Take out the skin and grind it into a smooth paste. Add the milk for grinding.You can use the raw milk or the boiled and cooled milk too.
  •   Measure this paste . It came out 3/4 cup paste for me. so i added 3/4 cup of sugar.
  • In a heavy bottomed pan , add this badam paste, sugar(equal amount of the paste) and 1 tblsp of ghee.
  • Meanwhile grease a pan and keep it aside.
  • Stir in this badam sugar  mixture in a medium low flame.
badam burfi 2



  • soak the saffron in 1 tblsp of warm milk for5 minutes and add that saffron milk to this.
  • Stir well till  the badam mixture becomes a thick mass and starts leaving the sides of the pan. Add the remaining 1 tblsp of ghee.
  • badam burfi 3
  • Transfer this to the greased plate and when this becomes warm cut it into pieces.
  • I just sprinkled some everest milk masala on the top.
  • badam burfi 4.4



  • Badam burfi is ready. You can pack this for friends and relatives for diwali.       almond-fudge-recipe  Notes:
  • Do not add more milk while grinding and make the badam paste watery. Then it will take a lot of time to make the burfi.
  • The badam peels can be added to Thogaiyals instead of discarding it.
  • You can add yellow food colour to the burfi while making
  •    
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    45 comments:

    1. I made it with Almond meal too.. Very tasty

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    2. Delicious and very inviting burfi.

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    3. Delicious and yummy burfi !

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    4. Perfectly made burfi, looks yumm..

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    5. wonderful recipe. perfect for the festival.

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    6. Looks delicious and the recipe is equally tempting

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    7. Looks delicious and the recipe is equally tempting

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    8. looks very tempting! how long did you stir the mixture?

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    9. Looking yummy and cute...

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    10. nicely done burfi....looks yummm

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    11. Burfi came out perfect squares. Lovely.

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    12. Delicious burfis, perfectly done and I like the tip for the badam peels..

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    13. Lovely and delicious looking burfis. Amazing presentation.
      Deepa

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    14. Those badam burfis are just tempting me..prefectly done.

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    15. Wow!! This is so tempting!!

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    16. Badam burfis looks super cute and mouthwatering...

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    17. Awesome burfi with lovely flowers at bg... Planning to try it...

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    18. Wow.. really yummy and tempting jaya

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    19. This comment has been removed by the author.

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    20. Nice and simple recipe... whats Thogaiyals??

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    21. Nice Burfi Jeyashri. I do a similar one, but with an addition of cashews to it. Should try yours. Lovely presentation as always!

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    22. Wow..Jayashri..perfect soft looking burfies..love it!

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    23. A quicker way to peel the skin from almonds are, heat a cup of water in the microwave for a minute and then add 20 pieces of almonds and heat it again in the microwave for a minute and a half and wait to cool the water a little and peel away. No need to wait for 20 mins.

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    24. Hi Jeyashri,

      I tried this recipe over the weekend. I could not cut it into pieces, what do you think went wrong?
      It tastes very nice but we are eating it as Badam Halwa... LOL
      Is it that I added too much ghee?

      Thanks
      Shweta

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      Replies
      1. Shweta sorry for the delayed reply, the reason may be you have taken this from the pan earlier. even if you take out and cut , if you feel it is like halwa add it back to the pan and cook for few more minutes. Then transfer it to a plate

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    25. it looks and sounds tasty.i'm definitely trying it at home :)

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    26. I tried the recipe for the first time and it came out very well. Thanks a lot :)

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    27. Looks yummy. I plan on trying this out. Thanks for posting.

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    28. Can I try this recipe without peeling off the almond skin

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      Replies
      1. No you have to peel the skin else it will be bitter

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    29. Badam Burfi came out perfectly! I also made carrort burfi and ribbon pakoda which came out well too! Thanks and hope you had a great Deepavali :)

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    30. Badam Burfi was perfect! I also made carrort burfi and ribbon pakoda that came out well too! Thanks and I hope you had a great Deepavali :)

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    31. Easy to make but mine came like halwa. Couldnt cut it into pieces. What s the reason?

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      Replies
      1. the reason may be you have taken this from the pan earlier. even if you take out and cut , if you feel it is like halwa add it back to the pan and cook for few more minutes. Then transfer it to a plate

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    32. Can I try palm sugar instead of sugar

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    33. One quick question for how many days we can keep it out side in air tight container.
      Thk u.

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    34. mam,I tried this and my hubby loved it.Thank u so much.however,while stirring it did not turn watery as shown in your video.May i know d reason pls..
      Priya

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      Replies
      1. Once the sugar starts melting it will turn liquidy, not sure why it didn't come like that for you.

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    35. pls reply whether palm sugar ie,panangarkandu can be tried instead of sugar

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    36. Hi I tried it two times and one time it was chewy and now it is like a coarse powder ..I added more ghee and made ladoo :p how to get the correct consistency.. :(

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      Replies
      1. I could guess you could have either cooked it more, as it will give a coarse powder or cooked less which gives a chewy texture.
        While cooking, check the consistency by taking a small portion of the burfi and cool it and see, if you could make a stiff ball out of that mixture then it is perfect.

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