Badam Burfi / Katli
Almond is a very nutritious nut but most children won’t like to eat it raw. But if you make them into this sweet Badam Burfi, who wouldn’t want to eat
Almond is a very nutritious nut but most children won’t like to eat it raw. But if you make them into this sweet Badam Burfi, who wouldn’t want to eat it! Burfi recipes are usually prepared during festivals like Diwali and even Christmas. So try this yummy and healthy badam burfi and share your comments!
You may also like my other Diwali Sweets Recipes such as Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Kesari and Boondi Ladoo.
Badam Burfi
Furthermore, I would like to share some of my suggestions for making perfect badam burfi. Firstly, while removing the skin of almond, soak it in a cup of cold water, it will help you to remove the skin easily.Then try not to grind it for a long time as the oil might start to ooze out of the almonds. (less than 10 seconds – 2 or 3 times) If you feel like the milk is not sufficient to add one or two more tbsp. Don’t add more milk. The paste should be in slight coarse form and not a fine paste. Finally, while rolling the dough it should be warm and roll gently, otherwise, it will stick in the butter paper and it will be difficult when you make the pieces.
Badam Burfi 2016-11-10 05:52:36
Serves 8 Almond is a very nutritious nut but most children won't like to eat it raw. But if you make them into this sweet Badam Burfi, who wouldn't want to eat it! Print Prep Time 01:10 Cook Time 00:10 Total Time 01:20
Prep Time 01:10 Cook Time 00:10 Total Time 01:20 Ingredients
- 80g almonds
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1 tbsp ghee
- Few saffron threads Instructions
- 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 https://theindianclaypot.com/
Badam Burfi / Katli
Serves 1
Prep Time: 01:10
Cook Time: 00:10
Total Time: 01:20
Ingredients
- 80g Almonds
- 1/2 cup Powdered Sugar
- 1/4 cup Milk
- 1 tbsp Ghee
- Few Saffron Threads
Instructions
- 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
