Badam Burfi with Almond Flour – Badam Katli From Scratch – Almond Burfi – Almond Fudge

Classic Badam Burfi (Badam Katli) made with whole almonds or blanched almond Flour! Badam Burfi or almond fudge is a popular and delicious Indian sweet dish made with almonds, sugar, and flavouring like cardamom, saffron and rose.

Made from scratch, only needs 35 minutes of your effective time. It is ready in under 20 minutes, when made with store-bought almond flour or almond meal.

These Halwai style Badam Katlis are too delicious and taste just like the ones you get at the mithai shops!

#badamkatli #badamburfi #diwalirecipe

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Servings: 22-24 Burfis
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For Badam Burfi (Almond Burfi):

☛ 3/4 cup almonds (badam), or almond meal / almond flour
☛ 2 cups hot water
☛ 1/2 cup + 2 tablespoons sugar
☛ 1/3 cup water
☛ 2 tbsp milk (optional)
☛ 1/4 teaspoon saffron strands (optional)
☛ 1/4 teaspoon cardamom (elaichi) powder
☛ 1 tablespoon ghee + 1 teaspoon
☛ 1 teaspoon rose water (optional)
☛ Edible silver leaf (optional)

Blanching almonds:
1. Add 3/4 cup almonds to a mixing bowl. Pour hot boiling water into the bowl and set it aside for 1 hour.
2. After 1 hour, peel the skin from almonds and rinse them.
3. After that, spread them on a kitchen towel, and wipe off to remove the excess moisture. Also, blot them with kitchen tissue, this step will remove all the remaining moisture from the surface. Now you can either air dry them until they are completely dried again or toast them in a pan over low heat until all the moisture from the almonds is gone.
4. Once the moisture is removed from the almonds, turn off the heat and let them cool completely before making the powder.

Making Almond Powder:
1. To make powder, transfer blanched almonds to a blender jar and pulse until a get a fine and smooth powder. Blend for 10 seconds, then stop and shake off the blender to lose the clumps. Blend for 10-15 seconds, and you will have the perfect almond powder. Do not over-process or else the almonds would start releasing the oil.
2. Sift: Pass the powder through the sieve. Pulse all the big chunks again for 10 seconds and sieve. This step is optional. The sifting step ensures that you get the finest powder and a very smooth texture of burfi. Almond powder is ready, set it aside.

Make Almond Burfi:
1. Heat a thick-bottomed non-stick pan over medium heat. Add sugar and water to it, and stir well. Let the sugar dissolve completely.
2. Once the sugar starts to dissolve, add saffron strands and let it come to a rapid boil.
3. Boil for a few more seconds, and then turn the heat to medium-low.
4. Add almond powder and stir well to combine. Keep stirring frequently to avoid the mixture sticking to the pan.
5. After that, add cardamom powder and mix everything. When the mixture is sizzling, add milk and cook for 3-4 minutes or until it starts leaving the pan.
6. To check the doneness, place a tiny drop of mixture onto a greased plate and roll it between the index finger and thumb. If you get a non-sticky smooth ball, then the mixture is ready to set.
7. On a work surface, place a baking/parchment paper and grease it with ghee.
8. Immediately pour the mixture on the prepared paper. Also, pour a few drops of ghee and press, and mix it with a spatula until it is warm enough to the touch. Then gently mix it with the hands until it is smooth.
9. Once it forms a warm smooth dough, press it slightly with the palms and then cover it with another parchment paper.
10. Using a rolling pin, roll it into desired thickness. Remove the top parchment paper and decorate the rolled sheet with the edible silver leaf (vark).
11. Using a knife or a pizza cutter, cut the badam burfi into diamond or square shapes.
12. Let it cool completely to set. Once cooled, serve badam burfi as an after-meal dessert. Or store them in a parchment paper-lined air-tight container at room temperature for up to 10 days.

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