Delicious Badam / Almond Burfi I Step by Step Easy Method I Festival Sweet I

sugar

🥗Healthier: stevia

💰Cheaper: jaggery

Stevia reduces calories while jaggery adds a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, while water can be used for a lighter version.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier, while vegetable oil is more affordable.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

Heat water until boiling.

Pour boiling water over the almonds and let them sit for 7-8 minutes to soften the skins.

Peel the almonds by pressing them between your fingers to remove the skins.

Prepare a tray by greasing it with ghee and lining it with parchment paper.

Soak saffron strands in a little milk to develop color.

Transfer peeled almonds to a blender, add less than half a cup of milk, and grind into a thick paste, keeping it slightly grainy.

Measure out the ground almond paste and take an equal quantity of sugar.

In a heavy pan (cooker base), add 1 tablespoon of ghee and keep the flame on low.

Add the ground almond paste and sugar to the pan, mixing everything together.

Stir continuously on low heat for 15-20 minutes until the mixture thickens and starts to leave the sides of the pan.

After 5 minutes, the mixture will start bubbling; continue stirring.

After 10 minutes, the mixture will thicken further; keep stirring.

After 15 minutes, add the saffron soaked in milk and continue stirring.

After 20 minutes, add another half tablespoon of ghee and stir until the mixture comes together as one mass.

To check if it's ready, take a small amount, let it cool, and see if you can roll it into a ball.

Transfer the mixture to the prepared tray and flatten it out evenly with a greased kattori.

Allow it to cool for about 10 minutes before cutting into pieces.

Make markings on the burfi with a knife or pizza cutter to cut it into pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens