Almond Burfi

Badam Burfi

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This Badam Burfi | Badam Katli | Almond Burfi is one of the ever favorite dessert and loved by kids are adults alike.

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Recipe Facts:

Cuisine

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Indian

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Total Time

2 hours 30 min

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Servings

35

– 1 cup Almonds whole – 1 ½ cups Powdered sugar makes medium sweetness – 1 tablespoon Nei / ghee plus a little more to grease – ½ cup Milk – few Saffron threads

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Ingredients:

Steps 1-2

– Boil water and soak the almonds in simmering water. Turn off the flame and let it sit for about 30 minutes.  – After half an hour, remove the almonds from the water and peel its skin. 

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Steps 3-4

– Now again soak the peeled almonds in hot water for about 2 hours to soften it.  – Warm the milk and add the saffron thread to it. We will need all the ½ cup of milk, so I warmed the whole milk and then added the saffron to it.

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Step 5

– Drain the water and transfer the almonds to the blender / mixie jar. Slowly add the saffron milk and grind the almonds to a very smooth paste. Make sure the mixture is neither too thick nor too thin. It should be well ground. 

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Steps 6-7

– In a heavy bottom pan, heat 1 tablespoon of ghee and add the ground almond paste and the powdered sugar. – Stir well and cook the mixture over low-medium heat until it becomes a mass and starts to leave the sides of the pan and clinging to your ladle/spatula.

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Steps 8-9

– Now turn off the heat and let it cool down until it is warm enough to handle. – Grease your hands with little ghee and knead the mixture well.

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Step 10

– Layer a piece of parchment over the work surface and grease it with a little ghee. Place the kneaded dough on the greased parchment and roll with a greased rolling pin. Roll until it is about ½ cm to ¾ cm thick.

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Step 11

- Place the kneaded dough on the greased parchment and roll with a greased rolling pin. Roll until it is about ½ cm to ¾ cm thick.

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Steps 12-14

– Let it sit for about 20 – 30 minutes to set. – Using a ruler and a pizza cutter cut the katlis into desired shape. – The katlis are ready to be served. 

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Enjoy!

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" I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey!

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