Badam Burfi – Navratri Special – Step by Step

Almond Burfi - 21

 

A happy ending is called a Dessert

All I want to have is a Sweet memory

These are some sweet lines coming to my mind when I am beginning to do this post on Almond Burfi, a delicious Indian Dessert or Sweets as we call them here. And I feel as if a larger picture is opening up to me. How Sweets are the expression of joy in our life. Whether it is the birth of a new life, marriage – the beginning of a new relationship, Festivals – the spreading of joy, none of these are complete without the presence of sweets on these occasions. How a dessert holds its place as against five dishes in a main course is amazing to see. The best examples have been some of the Masterchef episodes, where the contestants were to feed a community or a workplace. The contestant with a great dessert has always been able to garner a good number of votes. Now that’s what I call earning some “brownie” points πŸ™‚

This is a recipe I picked up from Nita Mehta’s book called Mithai and is a collection of recipes of mainstream Indian dessert. The recipes range from Chhena Mithais (desserts) like rasgulla, Ras Malai, Mawa (solidified milk) desserts like Moong Dal Burfi, Doda, Chikkis (crystalized sugar and dry fruit) like Moongphali-Gur chikki (Peanut-jaggery bars) etc. This is a must have if you are fond of making Indian Sweets.

This particular recipe is one of the favourites in my home as there is no Ghee (clarified butter) and taste is pure almondilicious πŸ™‚ It is quite easy to make so I don’t complain too πŸ™‚ And folks searching for Navratri special fasting food (also see Navratri Panjiri recipe), this can be had during Navratra too. So hope you make it and enjoy it!

Also see my other posts:

1. I prefer making mithai/sweets at home specially during festival times as what you get in market is not trustworthy

2. With Navratri around the corner, I have done a post compiling all my navratri recipes, have a look

3. This one is my particular favourite yummy Saboodana Vadas!

P.S: The recipe provided in the book is with 1 cup of almonds and I am going to list that here. But I have made this with 1/2 kg or 3 cups of almonds (for family get together!!!). The resultant Burfi’s were more than 1 kg in quantity.

I am using California Almonds because there are less chances of bitter almonds being in them. Whatever type you choose please make sure these are the ones with no bitter almonds, else it will spoil the whole taste.

Badam Burfi - Soaked Almonds

Badam Burfi – Soaked Almonds

Soak almonds in hot water for 3-4 hours. Take the peel off and leave aside to dry for 1-2 hours. The almonds should get completely dry and no moisture should be left on its surface.

Badam Burfi - Peeled Almonds

Badam Burfi – Peeled Almonds

Grind the almonds to a fine paste. Since I am using California almonds (where oil has been extracted out of it), the paste here is granular. We find the granular taste even better.

Badam Burfi - Grounded Almonds

Badam Burfi – Grounded Almonds

Boil water and sugar on medium flame. Keep stirring frequently, till sugar dissolves.

Almond Burfi - Making Chashnee

Almond Burfi – Making Chashnee

Boil till the syrup comes to one string consistency.

Almond Burfi - Making Chashnee - Almost Ready

Almond Burfi – Making Chashnee – Almost Ready

The way to check this is: lower the heat. Now take a sample of the syrup sticking on the back side of the ladle,on your index finger. (This would be a little hot!) Stick your index finger and thumb together and separate slowly, as shown in the figure. The syrup will stretch into a single thread. If it If not, you need to cook the syrup further on medium flame. Keep checking. The syrup should not get thicker than one string consistency.

Almond Burfi - Making Chashnee -Ek Taar Ki Chashnee

Almond Burfi – Making Chashnee -Ek Taar Ki Chashnee

Turn off the heat. Add the cardamom powder and mix. Add the ground almond paste and milk powder. Mix well.Β Turn the heat on and keep it very low. Keep mixing the almond paste and sugar mixture well till it all comes together as a dough. Turn off the heat. Transfer the mixture to a greased surface or mould. (I am using a non-stick chopping sheet here, hence no greasing)

Almond Burfi - Almonds in Chashnee

Almond Burfi – Ground Almonds in Chashnee

Almond Burfi - Adding milk powder

Almond Burfi – Adding milk powder

Almond Burfi - Mix n Cook

Almond Burfi – Mix n Cook

Almond Burfi - Cooked

Almond Burfi – Cooked

Bring together the mixture with light hands. Flatten the mixture. (You can also do this by covering the dough with butter paper and using a rolling pin over it to flatten). Garnish with chopped pistachios and Cardamom seeds. Cut into squares or diamonds. Leave aside to cool.

Almond Burfi - Shape it Up

Almond Burfi – Shape it Up

Almond Burfi - Shape it Up - Start to flatten

Almond Burfi – Shape it Up – Start to flatten

Almond Burfi - Adding Pistachios and Cardamom Seeds

Almond Burfi – Adding Pistachios and Cardamom Seeds

Almond Burfi - Adding Pistachios and Cardamom Seeds - Setting them in

Almond Burfi – Adding Pistachios and Cardamom Seeds – Setting them in

Almond Burfi - Cutting it up

Almond Burfi – Cutting it up

Almond Burfi - Ready!!

Almond Burfi – Ready!!

Collect the trimmings and store in an airtight container and keep in fridge. Take them out 10-15 minutes before serving. It can be stored for 10-12 days. (I have kept till 2 weeks and they stay fresh).

Almond Burfi - Ready to Eat!!

Almond Burfi – Mithai is ready to Eat!!

Badam Burfi – Navratri & Dusshera Special

Recipe Type: Dessert
Cuisine: Indian
Author: CinnamonNChillies
Ingredients
  • 1 cup California Almonds
  • 2 tbsp Milk POwder
  • 1/4 tsp Green Cardamon Powder
  • Few green Cardamom pods, to garnish
  • Few Pistachios to garnish
  • For Chashnee Syrup
  • A little less than 3/4 cup sugar ( something like 1/2 +1/8 cup)
  • 1/2 cup water
Instructions
  1. Soak almonds in hot water for 3-4 hours. Take the peel off and leave aside to dry for 1-2 hours.
  2. The almonds should get completely dry and no moisture should be left on its surface.
  3. Grind the almonds to a fine paste. Since I am using California almonds (where oil has been extracted out of it), the paste here is granular. We find the granular taste even better.
  4. Boil water and sugar on medium flame. Keep stirring frequently, till sugar dissolves.
  5. Boil till the syrup comes to one string consistency. The way to check this is: lower the heat. Now take a sample of the syrup sticking on the back side of the ladle,on your index finger. (This would be a little hot!) Stick your index finger and thumb together and separate slowly, as shown in the figure. The syrup will stretch into a single thread. If it If not, you need to cook the syrup further on medium flame. Keep checking. The syrup should not get thicker than one string consistency.
  6. Turn off the heat. Add the cardamom powder and mix. Add the ground almond paste and milk powder. Mix well.
  7. Turn the heat on and keep it very low. Keep mixing the almond paste and sugar mixture well till it all comes together as a dough. Turn off the heat. Transfer the mixture to a greased surface or mould. (I am using a non-stick chopping sheet here, hence no greasing)
  8. Bring together the mixture with hands. Flatten the mixture. You can also do this by covering the dough with butter paper and flatten it with a rolling pin. Garnish with chopped pistachios and Cardamom seeds. Cut into squares or diamonds. Leave aside to cool.
  9. Collect the trimmings and store in an airtight container and keep in fridge. Take them out 10-15 minutes before serving. It can be stored for 10-12 days. (I have kept till 2 weeks and they stay fresh).
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Comments
12 Responses to “Badam Burfi – Navratri Special – Step by Step”
  1. Vidisha says:

    Muaahh Sharda! Your Burr-phee is better πŸ™‚ Loved the way you have described the steps in pics. Love your style of cooking. It is so believable!

  2. sarah says:

    Awesome recipe!!

  3. Tadka Pasta says:

    Your burfi brought back so many memories! This was one of the first Indian sweets that we learnt to make. Lovely post, you’ve done the steps so beautifully. Kudos!

  4. Love Nita Mehta’ recipes and this barfi is just I would want to eat now.

  5. naurael says:

    Hi!

    I tried your recipe today, and although there were a few tight spots (I first forgot to cook it after adding the almonds, which made it crumbly and sticky and… well, just wrong, and I needed a bit to get on track again…), but in the end… Oh YUM. Yumyumyumyumyum. πŸ™‚

    To be honest, I had to substitute coconut milk powder for the milk powder, because here in Germany, for whatever reason, it is impossible to get milk powder in normal supermarkets, and in Indian or Asian supermarkets, it is only sold by the kilo… which is way too much for two persons only wanting to enjoy the occasional burfi. But coconut milk powder on the other hand is sold by 60-gramm-packages, and is just about perfect. Also, it tastes really good in those burfis – just a smidgen of coconut-taste to go with the almond… Again: Yum. πŸ™‚

    All in all, thank you SO much for this recipe. It is easily done and quite fast (shelled almonds, contrarily to milk powder, are widely available here…), and the results are great. May we all enjoy homemade burfi for a long time to come. πŸ™‚

    Love,

    Naurael

  6. shubha says:

    Is it necessory to still soak the peeled almonds! I have some almonds without skin can i grind them directly? Pls let me know

  7. Nishat says:

    first of thank yu for this recipe can yu give me the recipe of Doda barfi With This type step by step please send

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