Deepavali - Badam Burfi Recipe
by Geetha Patil and Madhumati Tyagi
An excellent and tasty sweet recipe made with a combination of powdered almond and desiccated coconut in a one-string sugar syrup. Badam Burfi/ Badam Katli, is an ideal festival sweet for offering to beloved gods. It can also be a perfect sweet to be served or given as a gift with friends and family. There are many different ways to make this classical Badam Burfi Recipe. The variations mainly differ from the supporting ingredients such as other dry fruit powders like cashews, pistachio, rava, besan, and even wheat powder added to this classical dessert for a crunchy texture.
Ingredients
- ¾ cup Badam / Almonds
- 1 cup hot water
- ¾ cup sugar
- ½ cup water
- 2 tbsp saffron milk
- 4 cardamom / Elachi, powdered
- 2 tbsp ghee / clarified butter
Instructions
- Firstly, in a large bowl soak Badam in hot water for 1 hour.
- Now slowly peel the skin from Badam and dry the Badam making sure there is no moisture present.
- Blend those Badam in a small blender to coarse powder. keep aside.
- Prepare the sugar syrup by adding ¾ cup sugar and ½ cup water. Keeping the flame on low, stir continuously. Boil the sugar syrup till it forms one string consistency.
- Now add the Badam powder, saffron milk and cardamom powder.
- Mix continuously keeping flame on low to medium till the mixture starts to leave the pan.
- Transfer the Badam dough onto the butter paper and allow to cool for 5 minutes.
- Grease your hand with little ghee and knead for a minute.
- Once you get smooth dough, roll the dough with a rolling-pin, then cut the dough into square shape or the shape you wish for.
- You can also decorate with silver leaf.
- Finally, serve Badam burfi / Badam Katli on Diwali or any festival.
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