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Badam burfi is one popular katli variety found in most sweet shops in India. Here is simple homemade version of this sweet. Coming to making perfect soft and sharp katli is quite an art and needs lot of practice. Fine grounding the nuts is one key factor which is hard to do with regular mixies… so mine will look slightly coarse texture wise. Adding milk while grinding is also another trick to grind them to a paste consistency but shelf life is limited and also mostly yields halwa like chewy bufis which I personally don’t like and always powder mine after drying. There’s a whole lot of options you can choose, lets explain mine here….
|1 cup||Whole almonds (100 counts approx)|
|1 no||Cardamon (powdered)|
|1 drop||Rose water|
Table- 2 is optional, add only if you prefer. Milk is for those to find hard to grind using regular blenders. Avoid adding more milk while grinding, the less the better.Lets go step by step…
Step 1: Soak 100 whole almonds with skin in hot water for 15 minutes. This will loosen their skin and you can easily peel them when you rub with your fingers. This is the most boring task of all , can be ignored if you have store bought pre-blanched pack.
Step 2: Dry these on a paper towel for 20 minutes and then grind them as much as possible. This the maximum I can get with my Preeti Jar.
Step 3: Keep a kadai ready over medium flame. You will need 1 cup sugar and 1/4 cup water to proceed. Combine water and sugar and heat to melt them.
Step 4: It will vigorously bubble after sometime say.. in about 4 to 5 minutes. No string consistency required.
Step 5: As soon you see these sugar bubbles dancing here and there… add the ground almonds. Adding rose water crushed cardamon can be done now if you prefer. Keep stirring to avoid lumps.
Step 6: Keep stirring over same medium flame for next 4 to 5 minutes. It will get thicker and thicker , some might even stick to your spatula… keep scraping and and as you wait for it to thicken, grease a tray with ghee and keep it ready.
Step 7: Now it will roll up like this, you can see some sticking to the bottom and will be very tight to stir. Switch off and continue stirring.
Step 8: Transfer the mixture to the greased tray and flatten applying some ghee to a flat spatula.
Step 9: Let it rest for 10 minutes. When its little closer to warm stage, grease a knife with ghee and cut them into desired shapes. Do not separate them, just cut and let them cool completely.
Step 10: Once completely cooled, separate and store in air-tight container for upto 3 weeks.
Step 11: Ah.. aha. get ready for the million dollar moment.