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Let me read your mind, You’re in love with these buttery soft Burfi segments. Yes..Yes..You are.
Let me read your mind again, You are scared off making these cute little pieces the traditional way which would involve soaking, grinding almonds and checking consistency. Making sugar syrup of right consistency would bother you if you are a beginner or amateur cook. Then you should reconsider your viewpoint. The recipe given here involves NO SOAKING, NO CONSISTENCY CHECKING.
Badam katli was in my mind since very long, my kids love this dessert and always demand in our restaurant visits. My daughter was after me asking “When are you actually going to prepare them?”. So it is in Diwali 2014, her dream of enjoying this incredible badam katli at home has come true. I have attempted few burfi recipes in my culinary journey till now like Gram flour burfi, but trust me almond katli is easiest. I started at 12.30 pm and finished it just in half an hour. Soo easy.
Badam katli needs no prior planning and NO SOAKING. Start with blanching almonds which involves keeping raw almonds in boiling water for just about 5 minutes, rinsing in cold water. Wrinkled almonds now have to be squeezed with your fingers to remove their skin. Almond seeds need to be DRY OUTSIDE but MOIST INSIDE. Then it is just grinding and mixing with sugar syrup and forming the mass. When you knead the badam katli dough thus prepared with your hands, make sure it has no cracks or minimum cracks. You can optionally use little ghee to minimize them too.
Rolling and marking the pieces is the last step which is when you feel to devour them. Take the liberty of enjoying the shapeless side pieces, the magic power of almond katli draws you in and never lets you go.
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Badam Burfi | Almond Burfi Recipe | Diwali Sweets
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Servings: 15 to 20
Author: Sumana
Ingredients
- Almonds badam- 1/2 cup + 5
- Sugar- 1/2 cup
- Water- 6 tsp
- Cardamom powder- 1/2 tsp
Instructions
Preparation
Grease a plate with little ghee. Chop 5 almonds in to tiny pieces for garnishing the badam burfi and and keep them aside till use.
Method
Bring around 2 cups of water to rolling boil in a small vessel. Switch off and put the raw almonds in to boiling water for about 5 minutes.
Immediately drain the almonds in a strainer or colander. Rinse them with a cup of cold water. The almonds shrink a bit, then use your fingers to squeeze and loosen the skin. After blanching almonds like this spread them on a kitchen towel for 5 minutes.
The blanched almonds should not be completely dry, only water on them should be wiped off but they should be moist inside.
Now add these almonds in to a mixer jar and grind them finely. As almonds have moisture in them, they will grind to grainy powder form, which will give nice texture to the burfi.
Now heat a wok adding sugar, cardamom powder and 6 tsp of water. Let the sugar dissolve completely in water in low flame. Make sure sugar is dissolved and bring it to rapid boil.
Include almond powder in to sugar syrup and switch off flame. Set aside and mix well to break the lumps. Re-heat this mixture, keep stirring till it comes together and forms the dough. This dough should be moist and sticky, but not dry. Switch off the flame now.
Transfer this badam dough on to greased plate or rolling board. When it is still warm (hand bearable) knead the dough well and shape it to ball. At this stage you can use little ghee to make the dough smooth with minimum cracks.
Use rolling pin to roll badam dough to desired thickness. Insert some chopped almonds on the rolled dough as garnishing. Use knife or pizza cutter to mark badam burfi pieces. Separate the pieces.
Amazingly tasty, smooth and melt in mouth textured badam burfi is ready. Make this Diwali sweet and enjoy with your family.
Note
After blanching almonds, make sure they are not dry completely. It may take 5 minutes to get them dried outside but moist inside.
Add only recommended water to the sugar while preparing sugar syrup. If you add more water, the mixture will not come together as mass and the burfi turns to halwa.
You can roll badam burfi dough on a butter(parchment) paper too.
Rolling badam burfi in rectangle instead of circular form will minimize the shapeless pieces.
Pistachios can also be used for garnishing the burfis.
As soaking is not involved and no milk is used in the recipe, badam burfi lasts longer if stored in air tight container.
Meet you all with one more interesting recipe. Till then bye.
