Badam burfi is the first successful sweet I made after marriage, learning from my MIL. I used to do it with ease each time I make. Last year I wanted to post, some how could not get it right, even after attempting 2 times. I made it after long time, so I forgot the knacks. Then again this year made once, same result, but used a short cut to get burfi. Then later I realised what mistake I did and last time I wanted to give it a try, to check if my understandings are right. I tried it again or last time and it came out perfect. Just before starting to make, I called my MIL to double confirm the ratios. The mistake I did was poured the mixture bit earlier, so go through the steps carefully before making. We make it without any ghee, only for greasing! Badam is better than cashew in terms of fat. So better choice
. Check other burfi recipes here in Rak’s kitchen.
Badam burfi recipe
Recipe Cuisine: Indian | Recipe Category: Sweet
Prep Time: 1 hr soaking time | Cook time: 25 mins | Makes: 35 small squares
Prep Time: 1 hr soaking time | Cook time: 25 mins | Makes: 35 small squares
Ingredients
Badam/ almond - 1 cup
Sugar - 2 & 1/4 cups
Milk - 1/2 cup
Cardamom/ elachi - 1
Ghee - few drops for greasing
Sugar - 2 & 1/4 cups
Milk - 1/2 cup
Cardamom/ elachi - 1
Ghee - few drops for greasing
Method
- Soak badam for 1 or 2 hrs. Peel off the skin. If its soaked enough, then you can press and sqeeze the badam out from the skin using ur fingers.
- Grind badam with milk to a smooth paste. You can replace milk with water. Do not use more water or milk, otherwise will not get burfi. Grease a plate with ghee and keep it ready. I used baking sheet to line my tray and greased it with few drops of ghee.
- In a heavy bottomed kadai, place sugar with just water enough to immerse it. Say roughly 1/2 cup. Add powdered elachi. Keep the flame in medium and dissolve the sugar.
- When it starts to boil, probably one string consistency would have reached as water is very less. One stirng consistency can be checked by wiping the back of the laddle quickly with your fore finger and check between ur thumb. If a string forms then its one string consistency. Add the smoothly ground paste of almond and mix in medium flame.
- As you keep stirring, the badam gets properly mixed with the sugar syrup, no need to worry. Keep stirring in medium flame. It takes long time to get it done, so patience is important. Now the mixture will be kind of transparent and bubling everywhere. Careful with the spills. Use long handled ladle.
- After 10 mins, at one stage, the mixture gets thickened and will turn opaque now. Keep stirring in medium or low flame. for 3 – 5 mins more. At one stage, the bottom of the pan also starts holding whitish frothy mixture, make sure to scrap it properly otherwise colour will change. Now the stage almost is reached, so when the whole mixture gets thicker, pour it over the greased plate and spread evenly quickly.
- If you are correctly pouring, the kadai will have some dry badam mixture and even the last part of the mixture will become solid as you pour. If not, pour it back and stir again for a minute. Make sure the flame is low or medium.
- Let it cool down a bit before cutting into squares. May be 15 mins, invert over a counter top and gently pat to release the burfi, then cut into squares. You can also cut in the tray itself and then invert.
Notes
- My MIL says for a ground cup of almond paste, you need twice the amount of sugar in the same cup. So for this recipe I measured it to be 2 & 1/4 cup. You can reduce and use 2 cups too, but I recommend 2 & 1/4 cup. Don’t think it will be too much, trust me
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- Always keep the flame medium while preparing this sweet.
- For this burfi, ilam kambi padam is enough. That is even if the string breaks when you check its fine.
- At the final stage, the mixture gets stuck to the bottom and changes colour, so make sure to stir well scraping from all the sides, bottom.
- Soak enough time to peel off the badams easily. After 1 hr itself you can be able too peel.
- My MIL even mixes grated coconut in this recipe. She grinds coconut along the badam. So if you don’t want to spend too much of badam, use coconut.
- I suggest to make with not less than 1 cup because otherwise the badam wont get ground in the mixer. If you have small mixer jar that could smoothly grind 1/2 cup badam then you can sure proceed.
- In case you added more water accidentally in badam paste, adjust the water quantity in sugar syrup.
- The mixture will be hot while you pour and make sure you don’t touch by any chance. Otherwise, sure blisters.
- You can use knife or a dosa flipper laddle (steel dosa thiruppi)to cut squares.
- Make sure you cut squares when its warm. If its completely cooled down, squares will not be perfect.
Cool down completely and store in airtight container. Keeps good for 4-5 days at room temperature.
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