Diwali, the most awaited festival has kicked off in full swing!! I will be sharing today an Easy Badam Burfi Recipe. Aka Badam katli, it is a very popular Indian sweet just like kaju katli. This soft, melt in mouth almond fudge which resembles marzipan is prepared with just few ingredients. Are you still looking to make a very easy, quick yet impressive sweet for Diwali 2016, then roll up your sleeves and get into the kitchen.
The more popular Kaju Katli (cashew fudge) is yummy irresistible sweet made generally for Diwali. But Kaju Katli steals the heart anyway, so you might as well make both….What say?? Badam burfi is an easy and delectable burfi like coconut burfi. Traditionally many of us make coconut burfi for diwali and many occasions. Almond is a healthy nut. So, this time, I made this burfi with almonds and it turned our very yummy. For any festival, we love to make sweets and share with friends and relatives. This is one such sweet which is easy to share with friends and family.
Almonds are soaked, skinned, ground to paste and cooked with sugar syrup to get this delicious burfi. Most of us make almond burfi only with almonds. But I also make another version with equal quantities of almonds and cashews, which is also very delicious. Process remains the same, so go ahead and prepare as per your choice.
To make Easy Badam Burfi Recipe we need to blanch and peel the almonds. Only when made with peeled almonds, burfi turns out soft. The next most important point is to stop cooking at the right time. So remove the burfi mixture immediately from the heat once it turns into a soft mass for a soft katli. If you cook for few extra minutes the burfi will turn a little hard. So decide what texture you would like to have. Each once has their own preference.
The best part about burfi is, if the last step does not turn out the texture you want it to be, it can still be edible. Undercook it and call it halwa, the flavours still remain the same and it will be polished off in no time. Trust me, my children like it the gooey way…but this time I had to get it perfect for my blog. The other advantage is, if the burfis turn out too soft, we can return the mixture to the heat again and cook for a little bit more to get it right.
Check out other burfi recipes from blog:
Off to Easy Badam Burfi Recipe!!
Step-by-Step process for Easy Badam Burfi Recipe:
- Soak the almonds in hot water and let them sit for about 2 hours.
- Then drain the water and take each almond, press the tip, so that the peel comes out easily.
- Repeat the same and take out the skin of the rest of the almonds.
- Transfer the peeled almonds to a mixer jar.
- Add some milk to the almonds and grind to a nice and smooth paste.
NOTE: Avoid adding too much milk, otherwise the cooking process will take longer. Just add enough to help it grind to a smooth paste.
- Take a square or circular plate and grease it with ghee or butter.
- In a pan, add sugar and some water.
- Bring to a boil over medium heat till it reaches single string consistency.
- Now add the ground badam paste.
- Keep the heat in medium and start stirring so that the paste incorporates well into the sugar syrup.
- Keep stirring till the whole mixture thickens up and rolls like a ball without sticking to the sides of the pan.
- When you stir, you will notice a frothy & bubbly layer at the bottom. This is the stage you need to turn off the heat.
- Pour the almond mixture into the greased plate and pat it with back of the spoon or spatula to flatten it.
- Allow it to cool for a minute and cut into desired shape.
- Store the burfis in an air-tight container for about 3 to 4 days or refrigerate them for a longer shelf life.
A Quick Summary:
Easy Badam Burfi Recipe | Almond Katli (Fudge) | Badam Ki barfi
Ingredients
- 1 Cup Almonds Badam
- 1/2 Cup Milk
- 1 1/2 Cups Sugar
- 1/2 Cup Water for the sugar syrup
- 1 teaspoon Cardamom powder
- Ghee for greasing the plate
Instructions
- Soak the almonds in hot water for about 2 hours.
- Drain the water and peel the skin of almonds.
- Transfer the peeled almonds to a mixer jar, add some milk and grind to a smooth paste.
- Take a square or circular plate and grease it with ghee or butter.
- In a pan, add sugar and water. Bring to a boil over medium heat till it reaches single string consistency.
- Now add the ground badam paste.
- Stir so that the paste incorporates well into the sugar syrup.
- Keep stirring till the whole mixture thickens up and rolls like a ball without sticking to the sides of the pan.
- You will notice a frothy, bubbly layer when you stir. This is the stage you need to turn off the heat.
- Pour the almond mixture to the greased plate and flatten it.
- Using a knife to cut it into desired shapes when it is still warm.
- Store the burfis in an air-tight container for 3 to 4 days or refrigerate for longer shelf life.
My Notes:
- Soak long enough to peel off the almonds/badams easily and to get a smooth paste. Anywhere between 1 to 2 hours should be fine.
- Adding too much milk while grinding will increase the cooking time. In case you added more milk to the badam paste, adjust the water quantity in sugar syrup.
- Prepare the sweet only. over medium heat.
- At the final stage, the mixture sticks to the bottom of the pan and suddenly changes colour. So make sure to stir well scraping from all the sides.
- The mixture will be very hot while pouring into the plate. Make sure you don’t touch it, otherwise you are sure to get blisters.
- Cut into desired shape when it’s still warm. If it completely cools down, your shapes will not be perfect.
- You can also add a few saffron strands to this recipe.
- One string consistency: If you take a little bit of the sugar syrup between two of your fingers, you should get one continuous string formed between your fingers.
- Once the consistency is achieved, be quick to transfer the contents to the greased plate. Leaving it for longer will have an affect on the texture of the burfi.
- Vegans can make sure to use a non dairy milk or water to grind the almonds and use oil instead of ghee to grease the pan.
Check out other FESTIVAL RECIPES & DIWALI RECIPE COLLECTION from blog.
My Diwali specials for this year are:
- Easy Badam Burfi Recipe
- Badusha Recipe
- Ribbon Pakoda
- Pumpkin Coconut Laddoo (Diwali & Halloween Special)….Next on blog!!
Many more to come…STAY TUNED!!
Happy Cooking 🙂
Cheers!!
Padma.
WISHING YOU ALL A VERY HAPPY DEEPAVALI
Hello! Thanks for this amazing recipe! I have a question though. What’s the difference between kaju katli and kaju burfi? Are katli and burfi interchangeable terms?
They are almost similar..kaju katli literally translates to a cashew slice….Burfi is often but not always, made by thickening milk with sugar and other ingredients. But, in general they are almost same and interchangeable!!