how to make badam burfi?

Answer 1

Badam Burfi

Almonds/ Badam - 1 cup (soaked in water for nearly 4-5 hours)
Sugar - 1 - 11/2 cups
Cardamom powder - to taste
Ghee - 1/2 cup

Remove the skin of the almonds and grind to a fine paste without any lumps. In a deep bottomed vessel, make a syrup of sugar and water just enough to cover the sugar. The syrup should just start having a one string consistency when put the almond paste and start stirring adding ghee 1 tablespoon at a time. Keep stirring till it comes to a point where you can feel holes in the mixture and slightly frothy. Immediately remove it and put it in a greased plate and shake it to come to the same level.Before it becomes slightly cool, cut into diamond shapes.

Note : In case you feel you cannot cut it since the mixture has not become hard, do not worry, Put the mixture back into the vessel and stir it for some more time. Remember when you look at the mixture you start feeling that it is time up. Do not wait for it to start frothing too much since then the cake becomes very hard like mysore pak

Answer 2

Badam burfi can be prepared in the following method.
Ingredients:
Almonds 1 cup (soaked & peeled)
Milk 1 cup (or just enough to grind the almonds coarsely in a blender)
Sugar 2 1/2 cups
Ghee 1 1/2 cups
Method :
Soak the almonds for about 5 to 6 hours and peel the skin of and then measure 1 cup and grind it coarsely in a blender with the milk
Put it in a nonstick container in which you are going to prepare the burfi.
Add the sugar and cook on high first and then you can reduce the heat gradually.
Keep adding the ghee little by little and when the mixture begins to leave the sides pour it into a greased tray and cut it when it is still warm but firm enough.
A square or rectangle nonstick cookie sheet or nonstick baking tray or an aluminium foil tray will be perfect to spread the burfi as you can cut them into perfect squares.

Answer 3

Badam Burfi Sanjeev Kapoor

Answer 4

Badam Burfee is usually heavy to digest, so I would prefer this FAT LESS version which is very quick to make. I made it last diwali at home and everyone liked it. You do not need ghee to make this badaam burfee.

4 cups Almonds - badaam- ( Try to take the american variety so that you dont get a bitter one in between)
2 Silver leaves - optional
For Sugar Syrup ( Chashni )

3 cups Sugar
1/2 cup Water

A pinch of saffron ( optional ) if you like saffron flavor and color in your badam burfee )


To start making badam burfi, with, soak the almonds in boiling water for about ten minutes. Drain water, remove the brown skin and grind to a coarse paste with saffron (optional) in your blender.
The paste should not get too smooth otherwise you will lose on teh typical badam burfee texture.


Then prepare the 'chashni' ( sugar syrup ) by heating the sugar and water together in a saucepan, stirring gently till the sugar dissolves into water completely. Boil the sugar syrup and then simmer it till you see bubbles in it.

Slolwy, sdd the almond paste to the sugar syrup and cook, stirring constantly, till the mixture leaves the sides of the saucepan.

Remove from heat and Spread the badam burfi mixture evenly on a greased plate and smoothen the top. Keep it to cool and if required, decorate with varq - silver leaves.

Cut into diamond shapes and serve.

I got this recipe from http://www.nutridiets.com .

Answer 5

Badam Ki Burfi
Almonds Delight

Ingredients
1 1/2 cup Almonds
2 cups Milk
500 GMS. Sugar
1 tsp. Powdered cardamom
4 tbsp. ghee (clarified butter)

Method
1.1. Soak almonds for 4-5 hours in a cup full of warm water.
2.When soft remove the skin and grind the almonds to a paste.
3.Mix the almond paste with milk and sugar and cook in a pan on medium heat.
4.Stir constantly till sugar melts and the mixture boils. Add Ghee(clarified butter) and cook till the mixture leaves the sides of the pan.
5.Add cardamom powder and pour the mixture into a greased plate and flatten it out with the help of a spoon or knife.
6.Cool and cut into strips.

Answer 6

Badam Burfi

2 1/2 cups (625 mL) unblanched almonds
3 cups (750 mL) milk
Pinch saffron
3 1/2 cups (825 mL) granulated sugar
1 cup (250 mL) water
6 tbsp (90 mL) ghee
1/4 tsp (1 mL) almond essence or extract

Pour boiling water over almonds; cover and set aside for at least 30 minutes or up to 3 hours. Drain and remove skins from almonds. In a food processor or blender grind almonds with milk and saffron, in 2 batches, to make smooth paste.

In large wide pot, combine sugar and water; cook over medium heat, stirring occasionally until sugar is dissolved. Stir in the almond paste and cook over medium heat, stirring constantly until slightly thickened, about 15 minutes. Add 2 tbsp (30 mL) of the ghee and cook, stirring, for 5 minutes. Add another 2 tbsp (30 mL) of the ghee and cook, stirring, for 10 minutes. Add remaining ghee and continue to stir until mixture is very thick and starts to pull away from the sides of the pot, about 20 minutes.

Remove from heat. Stir in almond essence and continue to stir until thickened. Pour onto greased baking sheet and spread evenly. Let cool slightly; score into diamond shapes. When completely cool, cut along scored lines. Makes about 75 pieces.

Answer 7

Makes about 75 pieces.

-2 1/2 cups (625 mL) unblanched almonds
-3 cups (750 mL) milk
-Pinch saffron
-3 1/2 cups (825 mL) granulated sugar
-1 cup (250 mL) water
-6 tbsp (90 mL) ghee
-1/4 tsp (1 mL) almond essence or extract

Method:-

1) Pour boiling water over almonds; cover and set aside for at least 30 minutes or up to 3 hours.
2) Drain and remove skins from almonds.
3) In a food processor or blender grind almonds with milk and saffron, in 2 batches, to make smooth paste.
4) In large wide pot, combine sugar and water; cook over medium heat, stirring occasionally until sugar is dissolved.
5) Stir in the almond paste and cook over medium heat, stirring constantly until slightly thickened, about 15 minutes.
6) Add 2 tbsp (30 mL) of the ghee and cook, stirring, for 5 minutes.
7) Add another 2 tbsp (30 mL) of the ghee and cook, stirring, for 10 minutes.
8) Add remaining ghee and continue to stir until mixture is very thick and starts to pull away from the sides of the pot, about 20 minutes.
9) Remove from heat.
10) Stir in almond essence and continue to stir until thickened. 11) Pour onto greased baking sheet and spread evenly.
12) Let cool slightly; score into diamond shapes. When completely cool, cut along scored lines.

ENJOY!!

Answer 8

www.sanjeevkapoor.com

Answer 9

www.sanjeevkapoor.com