Easy Badam Burfi aka Almond Fudge made with store bought Almond Flour. You need less than 20 minutes to make this sweet!So, I did a lot of brain storming when I was coming up with this year’s Diwali recipes.
One of the main goals was to come up with easy recipes.I know we all have very little time and especially during Diwali, there’s just so much to do!
And you guys seem to love easy recipes! So it was a no-brainer that I had to share some quick recipes .This easy Badam Burfi aka almond fudge is made with store bought almond flour.
So, there’s no soaking and peeling and grinding of almonds involved.Just get almond flour from the store and make this burfi in less than 20 minutes. It’s that easy!
Health Benefits of Almonds- Almonds Reduce Cholesterol
- Almonds are Good for Your Heart
- Almonds Regulate Blood Sugar
- Almonds have High Vitamin E
- Almonds Reduces Weight
- Almonds are Rich in Nutrients
- Almonds are Good for Your Eyes
- Almonds have a Rich Source of Antioxidants
- Almond Nourishes Skin
- Almonds Prevent Cancer
- Almonds Improve Your Brain Power
- Almonds are Best for Treating Anemia
- Almonds are Good for Your Nerves
- Almonds Treat Acne and Blackheads
- Almonds Treat Stretch Marks
- Almonds Prevent Grey Hair
- Almonds Help in Hair Growth
- Almonds are Natural Anesthetics
- Almonds Increase Mental Alertness
- Almonds Prevent Birth Defects
Ingredients
1/2 cup + 1 tablespoon granulated white sugar 100 grams + 12.5 grams
1/4 cup water 60 ml
1.25 teaspoon rose water
1/4 teaspoon cardamom powder
1 cup almond flour 100 grams
1 teaspoon ghee 5 ml
chandi ka vark (edible silver leaves) to garnish
sliced almonds to garnish
Method* Before you start, you may sift the almond flour. I didn't do it.
* To a pan add sugar, water, rose water and cardamom powder on medium heat.
* Stir and let the sugar dissolve and mixture come to a boil.
* As soon as the mixture starts boiling, add the almond flour.
* Lower the heat to low and then use a whisk to mix everything together so there are no lumps.
* Add a teaspoon of ghee and mix.
* Keep stirring the mixture using a spatula on low heat. After around 5 minutes, it will start leaving the sides of the pan.
* However here, you have to cook the mixture until you are able to form a non-sticky ball from the dough.
* It takes around 9 minutes on low heat to reach that stage.
* The most important thing here is to test if mixture is ready to set like a burfi. If you do not cook it until the desired consistency then burfi will be super soft and won't have a bite to it.
* To check, take a small piece of dough and see if you are able to form a ball. The ball should be non-sticky, this is important.
* If you can make a non-sticky ball, dough is done (took me 9 minutes on lowest heat). If not, cook for more time.
* Transfer dough to a sheet of parchment paper.
* Let it cool for couple of minutes, then grease your hands with ghee lightly and knead the dough.
* If it looks too dry, sprinkle some water and knead to a smooth dough. I sprinkled very little water
* Place another piece of parchment paper on top. And roll the dough between two sheets of parchment paper to around 1/8 inch thickness.
* Apply chandi ka vark (edible silved leaves) on top, if using. Then cut the burfi into pieces. I cut them in square shape.
* Garnish badam burfi with sliced almonds. Burfi would stay good in the refrigerator for a week to 10 days.