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badam burfi | kesar badam burfi

badam burfi | kesar badam burfi

cuminpeppersBurfi, dessert, Uncategorizedalmondburfi, badamburfi, badhamburfi, burfi, dessert, desserts, sweet, sweets
badam burfi

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

badam burfi | kesar badam burfi

CuminPeppers
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
soaking time 1 hour hr
Total Time 1 hour hr 30 minutes mins
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:
Ingredients
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
Heat it till 1 string consistency
add in ground almond
badam burfi | kesar badam burfi
Pour 1/2 cup of saffron milk
Mix well, make sure there is no lumps
keep stirring in low-medium haet
badam burfi | kesar badam burfi
add ghee when you feel the mixture is more sticky to stir
when the mixture thickens, Add in 1/4 tsp of cardamom powder and 1 tbsp of slivered almonds and mix well
badam burfi | kesar badam burfi
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
badam burfi | kesar badam burfi
Transfer it to greaseproof -paper overlaid container, spread it evenly
badam burfi | kesar badam burfi
allow it to sit for 15 minutes
badam burfi | kesar badam burfi
mark the pieces, then allow it to cool for 1 hour
badam burfi | kesar badam burfi
Enjoy!
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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