Badam Burfi Recipe | Diwali Special - Indian Sweet Recipe | Ruchi's Kitchen

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.

Soak 1 cup of almonds in hot water for 1 hour.

Remove the skin from the soaked almonds.

Pat dry the almonds using a kitchen napkin until completely dry.

Grind the dried almonds into a fine powder in a mixy, ensuring the oil doesn't ooze out.

Soak 1/4 tsp of saffron strands in 2 tbsp of milk for 5 minutes.

In a thick-bottom non-stick pan, add 3/4 cup sugar and 1/2 cup water and turn on the flame.

Stir until the sugar dissolves and let the sugar syrup come to a boil until it reaches a single thread consistency.

Add the almond powder to the sugar syrup and mix well.

Pour in the saffron-infused milk and stir for a minute.

Add 1 tsp of ghee and 1/4 tsp of cardamom powder, mixing well.

Once the almond mixture stops sticking to the pan, turn off the flame and remove it immediately into a greased tin or plate.

Use a greased steel bowl to spread and smoothen the mixture in the tray.

Garnish with almond flakes, pressing them down to stick.

Before the burfi cools completely, cut it into squares and clean the edges.

Let the burfi set for at least half an hour before removing the pieces.

Unmould the burfi using an upside-down steel plate and flip it over using another plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens