badam burfi | kesar badam burfi, Burfi is the derivative word of a Persian word ‘barf’ which means snow. This thick dense sweet can be prepared with milk or without milk. There are so many varieties of burfis. Most of the Indian festivals, here I prepared badam burfi | kesar badam burfi with milk. Badam (almond), milk, saffron would be an always good combo. so choose kesar and milk to make this dessert.

Let us see how to make it.

badam burfi | kesar badam burfi

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Prep Time 10

Cook Time 20

soaking time 1

Total Time 1 30

Course Dessert

Cuisine Indian

Servings 15 pieces

Ingredients

1 cup Almonds(badam)
1 cup sugar
½ cup water
½ cup hot milk
¼ tsp saffron
¼ tsp cardamom powder
1 tbsp slivered almonds
1 tsp ghee (1 or more tsp of ghee)

Instructions

Take ½ cup of hot milk, add in ¼ tsp of saffron
Boil the water, put the almonds, then switch off the flame, let it soak in hot water for 1 hour
Keep the greased container or greaseproof-paper overlaid container ready
After 1 hour, remove the skin, keep the almonds over paper towel or cotton cloth
wipe off the moisture from the almonds
transfer the almonds to a blender jar
Blend it nicely, keep aside (cant blend it fine powder, but blend it fine as possible you can).
while blending, just give a pulse for 10 seconds, and open the lid mix it with spoon, then do the same till you blend
In a pan add 1 cup of sugar and ½ cup of water, then turn on the flame,
heat it till it reaches 1 string consistency
Then add ground almond, and saffron milk, mix well. (without any lumps)
Add ghee at the stage when you feel too hard to stir
when the mixture get thickens, Add cardamom powder and slivered almonds, mix well
Stir well in low-medium flame. At one stage the mixture leaves the pan, gathers together, holds the shape, that is the stage you must turn off the flame
Transfer the mixture on the to grease-proof overlaid container, spread evenly
mark the pieces after 15 minutes
leave it undisturbed for 1 hour. then serve

Keyword badamburfi, kesarbadamburfi

Stepwise Picture Recipe:

In a pan, boil the water, add 1 cup of almonds and turn off the flame

let the almonds soaked in hot water for 1 hour

drain the water from the almonds, rinse it in cold water to get rid of heat
peel off the almonds, and keep the almonds in paper towel (or cotton cloth)

badam burfi | kesar badam burfi — wipe off the moisture to blend it easily

Transfer to the blender jar
Blend it nicely, keep aside (cant blend it fine powder, but blend it fine as possible as you can).
while blending, just give a pulse for 10 seconds, and open the lid mix it with spoon, then do the same till you blend

In a pan take 1 cup of sugar, 1/2 cup of water, then turn on the heat

when the mixture thickens, Add in 1/4 tsp of cardamom powder and 1 tbsp of slivered almonds and mix well

Note:

while grinding the almonds, wipe off the moisture well, it makes it blend it easily
An alternate method of blending: you can blend the almonds with the saffron milk easily to get smooth texture almond paste. (you need not wipe off the moisture from it in this method) As I want the saffron strands to be visible in the burfi, I blend the almonds separately.
Ingredients alteration: You can skip the saffron, you can blend milk and almond together, in that case, add 1/2 tsp of cardamom powder
pan for making burfi: use a heavy-bottomed pan, or non-stick pan making burfi when you use a heavy-bottomed pan, you need more ghee

If you are using greased container instead of greaseproof-paper, mark the pieces in the container, then allow it to cool for 1 hour, then take off the pieces
Even after 1 hour, if the mixture didn’t solidify into burfi, don’t worry, again reheat it in low flame for 5 minutes, then spread it over the container, then follow the step 13, 14, 15 again.

Also, check out,

palkova

Badam halwa

bottle gourd halwa

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