Thursday, October 17, 2013

BADAM BURFI RECIPE | QUICK DIWALI SWEETS RECIPES | ALMOND FUDGE RECIPE

Recipe of badam burfi - With video
badam-burfi
Badam burfi is an easy and quick diwali sweet recipe which my mother in law generally makes for diwali , but she makes it out of cashew nuts. Burfi is a compulsory one which they make at home for Diwali. As i have already posted KAJU KATLI recipe i wanted to try out burfi with badam | almonds. Bookmark this badam burfi recipe to try out for Diwali 2013 which falls on Nov 2 .
Check out my Full collection of diwali recipes too.



badam-burfi
MAKES: 10-12 BURFIS. PREPARATION TIME: 30 MINUTES. COOKING TIME:20 MINUTES
INGREDIENTS:
BADAM | ALMONDS 1/2 CUP
MILK 1/4 CUP +2 TBLSP
SUGAR 3/4 CUP
SAFFRON A PINCH(OPTIONAL)
GHEE 1-2 TBLSP
CARDAMOM POWDER A PINCH(OPTIONAL)

                                                         Video of badam burfi
                                     
                                                                                
badam-burfi-recipe
METHOD:
  • Soak the badam | almonds in very hot water for 20 minutes.
badam halwa 1
  • Take out the skin and grind it into a smooth paste. Add the milk for grinding.You can use the raw milk or the boiled and cooled milk too.
  •   Measure this paste . It came out 3/4 cup paste for me. so i added 3/4 cup of sugar.
  • In a heavy bottomed pan , add this badam paste, sugar(equal amount of the paste) and 1 tblsp of ghee.
  • Meanwhile grease a pan and keep it aside.
  • Stir in this badam sugar  mixture in a medium low flame.
badam burfi 2



  • soak the saffron in 1 tblsp of warm milk for5 minutes and add that saffron milk to this.
  • Stir well till  the badam mixture becomes a thick mass and starts leaving the sides of the pan. Add the remaining 1 tblsp of ghee.
  • badam burfi 3
  • Transfer this to the greased plate and when this becomes warm cut it into pieces.
  • I just sprinkled some everest milk masala on the top.
  • badam burfi 4.4



  • Badam burfi is ready. You can pack this for friends and relatives for diwali.       almond-fudge-recipe  Notes:
  • Do not add more milk while grinding and make the badam paste watery. Then it will take a lot of time to make the burfi.
  • The badam peels can be added to Thogaiyals instead of discarding it.
  • You can add yellow food colour to the burfi while making
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    47 comments:

    1. great-secret-of-life17/10/13 2:26 PM

      I made it with Almond meal too.. Very tasty

      ReplyDelete
    2. nandoos kitchen17/10/13 2:33 PM

      Delicious and very inviting burfi.

      ReplyDelete
    3. Lifewithspices17/10/13 3:02 PM

      yumm yumm

      ReplyDelete
    4. cookingwithsapana17/10/13 3:22 PM

      Delicious and yummy burfi !

      ReplyDelete
    5. Sona17/10/13 4:18 PM

      Perfectly made burfi, looks yumm..

      ReplyDelete
    6. Sayantani Mahapatra Mudi17/10/13 5:30 PM

      wonderful recipe. perfect for the festival.

      ReplyDelete
    7. Janani Srivatsan17/10/13 5:50 PM

      Looks delicious and the recipe is equally tempting

      ReplyDelete
    8. Janani Srivatsan17/10/13 5:51 PM

      Looks delicious and the recipe is equally tempting

      ReplyDelete
    9. Savi-Ruchi17/10/13 8:32 PM

      looks very tempting! how long did you stir the mixture?

      ReplyDelete
    10. Shanthi17/10/13 8:43 PM

      Looking yummy and cute...

      ReplyDelete
    11. chef and her kitchen17/10/13 9:24 PM

      nicely done burfi....looks yummm

      ReplyDelete
    12. hotpotcooking17/10/13 9:52 PM

      Burfi came out perfect squares. Lovely.

      ReplyDelete
    13. Hema17/10/13 11:13 PM

      Delicious burfis, perfectly done and I like the tip for the badam peels..

      ReplyDelete
    14. Hamaree Rasoi18/10/13 12:19 AM

      Lovely and delicious looking burfis. Amazing presentation.
      Deepa

      ReplyDelete
    15. Priya Suresh18/10/13 5:49 AM

      Those badam burfis are just tempting me..prefectly done.

      ReplyDelete
    16. Vimitha Durai18/10/13 5:55 AM

      Burfi looks so temptng

      ReplyDelete
    17. Sundari Nathan18/10/13 5:57 AM

      Wow!! This is so tempting!!

      ReplyDelete
    18. Unknown18/10/13 12:06 PM

      Badam burfis looks super cute and mouthwatering...

      ReplyDelete
    19. Happy’s Cook18/10/13 12:35 PM

      Awesome burfi with lovely flowers at bg... Planning to try it...

      ReplyDelete
    20. Shoba18/10/13 1:56 PM

      Wow.. really yummy and tempting jaya

      ReplyDelete
    21. Akhilesh18/10/13 2:02 PM

      This comment has been removed by the author.

      ReplyDelete
    22. Akhilesh18/10/13 2:10 PM

      Nice and simple recipe... whats Thogaiyals??

      ReplyDelete
    23. Suja Ram18/10/13 2:32 PM

      Nice Burfi Jeyashri. I do a similar one, but with an addition of cashews to it. Should try yours. Lovely presentation as always!

      ReplyDelete
    24. pepper bowl18/10/13 9:18 PM

      Wow..Jayashri..perfect soft looking burfies..love it!

      ReplyDelete
    25. Unknown22/10/13 2:41 AM

      A quicker way to peel the skin from almonds are, heat a cup of water in the microwave for a minute and then add 20 pieces of almonds and heat it again in the microwave for a minute and a half and wait to cool the water a little and peel away. No need to wait for 20 mins.

      ReplyDelete
    26. Shweta R V23/10/13 1:48 AM

      Hi Jeyashri,

      I tried this recipe over the weekend. I could not cut it into pieces, what do you think went wrong?
      It tastes very nice but we are eating it as Badam Halwa... LOL
      Is it that I added too much ghee?

      Thanks
      Shweta

      ReplyDelete
      Replies
      1. Jeyashris Kitchen5/9/16 9:55 AM

        Shweta sorry for the delayed reply, the reason may be you have taken this from the pan earlier. even if you take out and cut , if you feel it is like halwa add it back to the pan and cook for few more minutes. Then transfer it to a plate

        Delete
    27. Unknown16/12/13 6:14 PM

      it looks and sounds tasty.i'm definitely trying it at home :)

      ReplyDelete
    28. Madhu Rahul19/6/14 8:03 PM

      I tried the recipe for the first time and it came out very well. Thanks a lot :)

      ReplyDelete
    29. Lotus Eyes20/10/14 7:33 AM

      Looks yummy. I plan on trying this out. Thanks for posting.

      ReplyDelete
    30. Unknown20/10/14 12:37 PM

      Can I try this recipe without peeling off the almond skin

      ReplyDelete
      Replies
      1. Jeyashris Kitchen20/10/14 1:22 PM

        No you have to peel the skin else it will be bitter

        Delete
    31. Unknown24/10/14 2:20 PM

      Badam Burfi came out perfectly! I also made carrort burfi and ribbon pakoda which came out well too! Thanks and hope you had a great Deepavali :)

      ReplyDelete
    32. Unknown24/10/14 2:22 PM

      Badam Burfi was perfect! I also made carrort burfi and ribbon pakoda that came out well too! Thanks and I hope you had a great Deepavali :)

      ReplyDelete
    33. Unknown1/9/16 8:52 PM

      Easy to make but mine came like halwa. Couldnt cut it into pieces. What s the reason?

      ReplyDelete
      Replies
      1. Jeyashris Kitchen5/9/16 9:57 AM

        the reason may be you have taken this from the pan earlier. even if you take out and cut , if you feel it is like halwa add it back to the pan and cook for few more minutes. Then transfer it to a plate

        Delete
    34. Diary16/10/16 1:03 AM

      Can I try palm sugar instead of sugar

      ReplyDelete
    35. sathu26/10/16 7:22 AM

      One quick question for how many days we can keep it out side in air tight container.
      Thk u.

      ReplyDelete
    36. Diary26/10/16 5:14 PM

      mam,I tried this and my hubby loved it.Thank u so much.however,while stirring it did not turn watery as shown in your video.May i know d reason pls..
      Priya

      ReplyDelete
      Replies
      1. Jeyashris Kitchen27/10/16 4:35 PM

        Once the sugar starts melting it will turn liquidy, not sure why it didn't come like that for you.

        Delete
    37. Diary26/10/16 5:15 PM

      pls reply whether palm sugar ie,panangarkandu can be tried instead of sugar

      ReplyDelete
    38. Unknown29/10/16 4:56 AM

      Hi I tried it two times and one time it was chewy and now it is like a coarse powder ..I added more ghee and made ladoo :p how to get the correct consistency.. :(

      ReplyDelete
      Replies
      1. Jeyashris Kitchen31/10/16 7:50 AM

        I could guess you could have either cooked it more, as it will give a coarse powder or cooked less which gives a chewy texture.
        While cooking, check the consistency by taking a small portion of the burfi and cool it and see, if you could make a stiff ball out of that mixture then it is perfect.

        Delete
    39. G12/10/17 3:02 AM

      Hi Jeyashri really appreciate your site as this is such a close reference to everything my mom taught me from recipe to the measurements on the traditional snacks and sweets. Any idea on how much this badam burfi yields in kilogram or pound?

      ReplyDelete
      Replies
      1. Jeyashris Kitchen13/10/17 6:55 PM

        Thank you so much Gayathri. I am not sure,but i think must be around 1/2 kg.

        Delete

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