Almond Burfi (Badam Burfi)

Special occasions need something sweet that is simply wonderful. Almond burfi is one such simply wonderful, quick and easy sweet that is nutritious as well. This classic Bharath mithai is a favorite of mine and one of the sweets I made and took to London. Almond burfis are the perfect dessert for the holiday indulgent mood, my sister and family enjoyed them.

Almond Meal
Fresh Almond Meal

Almond Burfi (Badam Burfi)
(for about 40, 1×1-inch square sized burfis)

Ingredients:
6 cups, whole almonds
6 cups, cane sugar
1/2 teaspoon, finely crushed cardamom seeds

Equipment:
food processor
a big, sturdy pan and ladle
a flat tray to pour the burfi mixture

Method:
1. Prepare the Almond Meal:
In a big bowl, cover the almonds with water and soak for at least 4 hours. The soaking process helps loosen up almond skin and the skin peels off easily.
One by one, peel the almond skins. When you are done with peeling, gently pat and dry the now skinless, white almonds with a clean kitchen towel.
Take almonds in one to two cup batches in a food processor. Pulse and grind to fine meal.
From 6 cups whole almonds, you will get about 8 cups of almond meal.

2. Prepare the Sugar Syrup:
Combine two cups of water and sugar in a heavy-bottomed, big vessel and place over low heat. Stir until the sugar dissolves completely and then raise the heat to medium and gently boil until sugar reaches softball consistency. To know the right consistency – do the cold water candy test. Take quarter cup of water in a small bowl, add a drop of sugar syrup to water. When the syrup holds its shape and doesn’t dissolve in the water (softball), then it is at the right consistency.

3. Prepare the Almond Burfi:
Add the almond meal and cardamom powder to sugar syrup when the syrup is ready. Keep the heat on medium and cook, stirring continuously to prevent the mixture from sticking to the pan.
In about 10 to 15 minutes, the mixture will start to come away from the sides of pan easily – this is the signal to turnoff the heat. Immediately pour the mixture on a flat, ghee applied tray. Level it evenly with a spatula, and cut into squares. Let cool.

When the burfi is thoroughly cool, cover the tray with another tray. Reverse and gently tap to loosen the pieces. Separate the squares and store them in an airtight container. Because the burfi doesn’t have any milk products, almond burfi will stay fresh for up to a month.

Almond Burfi
Simply Wonderful ~ Almond Burfis (Badam Burfis)

To decorate the burfis, place edible silver or gold foil over cooled almond burfi, and gently press slivered almonds into each square for the festive feel.

22 Comments

  • By Kay, January 5, 2011 @ 11:01 am

    Looks yummy and demands a special occasion to do this.

  • By Hari Chandana, January 5, 2011 @ 11:08 am

    Woww.. Very delicious burfi.. Looks absolutely perfect.. nice shots !!

  • By harini-jaya, January 5, 2011 @ 11:15 am

    That is some coincidence! My MIL just told me this recipe last night but with addition of ghee which I thought would be unnecessary cos of the oils present in the Almonds! Ur recipe is right on!!

  • By Kalyani, January 5, 2011 @ 3:12 pm

    wow very tempting burfi ……………..

  • By Gayathri, January 5, 2011 @ 5:43 pm

    Mouth watering sweet.Simply love it

  • By Lakshmi, January 5, 2011 @ 6:22 pm

    slurrrp! I wanna eat that now :P

  • By vani, January 5, 2011 @ 6:31 pm

    LOOKS REALLY YUMMY AND WILL GIVE IT A TRY AND LET YOU KNOW.:) HOPEFULLY IT COMES LIKE THAT TO ME:)

  • By Sireesha, January 5, 2011 @ 6:52 pm

    Hi Indira..Looks yummy..Question- Can I use Almond slivers to make the meal?

  • By Sanjeeta kk, January 6, 2011 @ 2:45 am

    Love the first picture of almond meal. Cashew and almond burfi are one of my fave.

  • By Usha, January 6, 2011 @ 8:36 am

    Love almond burfi.I make this burfi in a slightly diff. way …. grind the almonds with milk and add equal amount of sugar as the pulp and cook till it leaves the sides. The burfi turns out white but it might have a shoter shelf life …. but it has never lasted more than a week when I make , so don’t know really.

  • By Cilantro, January 6, 2011 @ 10:07 am

    Looks great, hope your sister enjoyed them. I just posted Badam halwa which I made for new year.

  • By Padhu, January 8, 2011 @ 8:15 am

    Looks so inviting .Liked your detailed explanation

  • By kumudha, January 8, 2011 @ 10:33 pm

    Almond burfis look so YUM!

    I too make these burfis in a different way. I grind the almonds with rice milk…
    I follow the recipe from Manjula’s kitchen

  • By Narayan, January 9, 2011 @ 1:04 am

    Like all your blog readers and fans… I too want to eat it from the computer screen… Slurrp…

  • By Cumin, January 10, 2011 @ 5:41 am

    Very Tasty..

  • By Gayatri, January 10, 2011 @ 6:11 am

    To peel almonds quicly a big tip is to pour hot water over and the skin comes off with thumb.

  • By Indira, January 12, 2011 @ 12:12 pm

    Thank you all for your comments and for sharing your tasty version of almond burfi.

    Sireesha: you sure can. No peeling of the skins, just soak to rehydrate and then grind, it’s actually a good idea for easy burfi making.

  • By Voracious Blog Reader, January 23, 2011 @ 4:59 am

    Hallo Indira,

    Namaskarams.

    Tried out the Burfi. The Burfi was still soft after cooling. Can you please tell me what could have possibly gone wrong?

    I have been following your Blog for a couple of years. Nice Recipes. Very practical and Andhra Cuisine well presented. Kittaya is fluffy and cute.

    Thank you.

    Voracious Blog Reader

    Hello VBR, namaskaram.
    It could be either sugar syrup wasn’t at the right consistency, or the heat was turned off too soon before the burfi had a chance to leave the sides of the pan and come together. I hope you try again with perfect results.
    Thanks for the good words about Kittaya.
    -Indira

  • By rk, January 27, 2011 @ 1:33 pm

    Wonderful blog and pics, tons of recipes. I am envious of all the desi veggies you seem to be able to grow in TX (I think?). As for the badam halwa, I just wanted to mention something if you don’t mind. Instead of soaking almonds for 4 hours (which I used to do), I now boil plain water and drop almonds in it and turn off stove immediately. Then I drain water and take out almonds within a minute or two, the skin just literally slides off the almonds. No adverse effects on the end product. If you feel there is moisture in almonds, then just pat dry with a clean towel/paper towel before powdering it. Some people grind it into paste with little water anyway for the halwa, then moisture is not even an issue in that case.

  • By Nagashree, May 1, 2011 @ 8:29 am

    Dear Indira
    Have been a visitor to your blog for a while and love your presentation and passion to cooking food. Just wanted to say Thank you for the badam mithai recipe, just tried it and came out very well. I reduced the proportions by half as my mithai skills are not very good but now am thinking I should have gone ahead with the full quantity. Thank you very much and happy spring

    Nagashree

  • By Priya, September 9, 2011 @ 3:53 pm

    Lovely recipe… I stumbled upon ur blog while looking for this recipe… I’m gonna try it out today in small scale though. I’m a new blogger, about art and various things that interest me in life! check it out :-)

  • By Susmitha - Veganosaurus, May 11, 2012 @ 9:43 am

    Badam and Kaju Burfis are at the top of the list of my favourite vegan sweets. So delicious!!

    Your Burfis look yummy. :)

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