Badam Burfi with Almond Flour (Almond Fudge)

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Lightly grease 2 sheets of parchment paper with ghee.
2. Add half the ghee to a heavy-bottomed pan (not a kadai). Add the water and sugar and dissolve over medium heat.
3. Lower the heat to low and add the almond flour. Mix well, breaking up any lumps, to combine it into the syrup.
4. Raise the heat to medium and stir constantly until the mixture thickens, about 7 minutes.
5. Add the remaining ghee across the pan and cook 2 more minutes, until the mixture thickens further, comes together as a mass and pulls away from the sides. The whole cooking takes about 9–10 minutes.
6. Turn off the heat and stir in the cardamom powder. The mixture should look smooth and moist.
7. Test readiness: take a small spoonful from the centre of the pan, let it cool, and roll it into a ball with greased fingers. It should hold its shape and be dry but not sticky. If it is sticky, cook 1–2 minutes more.
8. Scrape the hot mixture onto a greased parchment sheet.
9. Fold the parchment edges over the mixture and knead for about 2 minutes until very smooth. Work quickly if the edges start to dry out.
10. Shape the mixture into a square or rectangle using the parchment.
11. Cover with another parchment sheet and roll to 1/8 to 1/4 inch (about 3–6 mm) thick. Optionally sprinkle sliced pistachios and roll once more, or gently press on edible silver foil (vark).
12. Let it cool slightly, then cut into squares or diamonds with a greased knife. The 1x recipe makes 9 pieces.
13. Cool completely before storing in an airtight container. It keeps 7–10 days at room temperature or about a month in the refrigerator.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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