Badam Burfi / Katli
Indulge in the Nutritious and Delicious Badam Burfi!
Indulge in the Nutritious and Delicious Badam Burfi
Almonds are packed with nutrition, but most children may not enjoy eating them raw. However, when made into a sweet Badam Burfi, who could resist? Typically prepared during festivals like Diwali and Christmas, Burfi recipes are a must-try for those with a sweet tooth.
Our recipe for Badam Burfi is not only tasty but also healthy. Give it a try and share your comments with us!
For the perfect Badam Burfi, start by soaking the almonds in a cup of cold water before removing their skin to make the process easier. Be careful not to grind the almonds for too long, as this may cause oil to ooze out (less than 10 seconds, 2-3 times is ideal).
If you feel that the milk isn't sufficient, add 1-2 more tablespoons, but the paste should be slightly coarse, not a fine paste. When rolling the dough, ensure it is warm and roll it gently to avoid sticking to the butter paper and making it difficult to cut into pieces.
In conclusion, try this healthy and delicious Badam Burfi and let us know your thoughts!
You may also like my other Diwali Sweets posts and recipes like Javvarisi Semiya Payasam Recipe, Pasi Paruppu Halwa / Ashoka Halwa, Milk Cake Recipe, Pottukadalai / Fried Gram Murukku Recipe, Mango Sago Dessert, Restaurant Style Rava Kesari Recipe, Badusha Recipe, Kasi Halwa Recipe / White Pumpkin Halwa Recipe, Sweet Shakarpara Recipe / Kalakala / Diamond Biscuit, Moong Dal Murukku, Traditional Mysore Pak Recipe, Baked Chakli/Murukku, Green Gram Payasam/Kheer, Kozhukattai Recipe, Kara Boondi Recipe, Moong Dal Susiyam, South Indian Mixture Recipe, Pepper Kara Sev Recipe, Sweet Boondi, Milk Halwa .
Badam Burfi 2016-11-10 05:52:36
Badam Burfi / Katli
Prep Time: 01:10
Cook Time: 00:10
Total Time: 01:20
- 80g Almonds
- 1/2 cup Powdered Sugar
- 1/4 cup Milk
- 1 tbsp Ghee
- Few Saffron Threads
- Soak the saffron in hot milk and keep it aside for further use.
- Meanwhile, heat 2 cups of water and bring it to boil.
- When the water starts to boil add the almonds, switch off the heat, cover with the lid and set it aside for 10 mins.
- After 10 mins, drain the water, rinse in cold water, because it helps you to peel the skin off easily.
- Remove the skin, place them again in hot water for one hour. (cover the vessel)
- After one hour, place the almonds in a blender and blend until powdered.
- Then add the reserved saffron milk, blend until smooth paste and keep it aside.
- Meanwhile, heat a heavy bottomed pan over low heat, add 1 tbsp of ghee, when it melts, add almond paste, give a quick stir.
- Then bring the heat to medium, add powdered sugar into it and stir constantly.
- Cook until it becomes thick. It will take 10 mins.
- To check the consistency, take a small portion and roll it, it forms a ball. Switch off the heat, transfer it to the plate immediately. Let it cool.
- When it becomes warm, grease your hand with ghee, shape the dough like a ball.
- If the mixture does not roll up like a ball, then cook it for another one or two minutes over low heat.
- Place the dough ball over butter paper, press with hand and flatten (grease the butter paper with ghee).
- Now with the help of rolling pin, press gently and roll it into 1/2 cm thin sheet.
- Cover it with cling film and keep it in the freezer for about 2 hours.
- After 2 hours, cut it into diamond or square shapes. The Smooth Badam Burfi is ready to serve. Enjoy!
By Santhi Therese
The Indian Claypot