Chocolate Badam Burfi | Badam Burfi | Chocolate Barfi | Chef Amrita Raichand

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil provides a dairy-free option while maintaining richness.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a lighter option, while water can be used to adjust consistency.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate has less sugar and can enhance flavor.

Start by grinding the almonds in a mixer grinder until they become a fine powder, being careful not to make almond butter.

Transfer the almond powder to a bowl.

Add milk powder to the almond powder to achieve a burfi-like texture.

Mix in cocoa powder, which is a secret ingredient for the chocolate flavor.

Add cardamom powder for aroma and flavor, then mix well.

In a separate pan, melt jaggery with a little water over high heat, stirring until it dissolves.

Check the jaggery mixture by dropping it in water to see if it reaches the right consistency (it should solidify slightly).

Once the jaggery is ready, remove it from heat and add the almond mixture to it, stirring quickly to combine before it solidifies.

Add a spoonful of ghee to the mixture and mix thoroughly until it separates from the pan.

Transfer the mixture to a lined aluminum tray, spreading it evenly and smoothing the top.

Let the burfi set at room temperature, avoiding the fridge to maintain texture.

Once set, cut the burfi into pieces and optionally garnish with roasted almonds on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens