B for Badam Burfi – Badam Katli – Almond Burfi

Badam Burfi – Badam Katli – Almond Burfi

 

Making burfis always gives me a jitter. Having said this, I make burfis very often as my kids love it and yes, I have made blunders, but I have had many successes too. The best part about burfi (or how I see it) is, if the end part does not turn out the texture you want it to be, it can be called halwa. Rarely have I gone beyond the cooking stage for burfi and made it crumbly, but many times I have cooked it under and made it as halwa. Halwa or burfi, the flavors are there and it is eaten in no time.
This time though when I chose to make Badam Burfi / Katli for B, I had to be very careful about the texture and I wanted it to turn out to be burfi as I already have blogged my Badam Halwa before. When looking for recipes, Kalyani was kind enough to guide me and also point me to this recipe from Nisha Madhulika’s site. I followed the recipe pretty close except for increase the quantity of the sugar. I would like to add a little bit more next time when I make it as this quantity yielded a moderately sweet katli and my sugar loving boys would have liked it a bit sweeter.

Badam Burfi – Badam Katli – Almond Burfi

Unlike many other burfi preparations, this one was much easier as there was no sugar syrup consistency involved. Using powdered sugar helped in getting a lovely texture. The burfi also cooked fairly quickly. The best part is, if the katlis turn out too soft, we can return the mixture to the heat again and cook for a little bit more to get it right.

Badam Burfi – Badam Katli – Almond Burfi

Check out my Kaju Katli recipe here.

My other recipes in this series –

A – Athirasam

Badam Burfi – Badam Katli – Almond Burfi

Preparation time – 10 minutes plus couple of hours of soaking time
Cooking time – 20 minutes
Difficulty level – medium
Recipe adapted from – Nisha Madhulika

Ingredients – (makes about 35 pieces)

  • Almonds (whole) – 1 cup
  • Powdered sugar – 1 ½ cups (makes medium sweetness)
  • Nei / ghee – 1 tbsp plus more to grease
  • Milk – ½ cup
  • Saffron threads – few
Badam Burfi – Badam Katli – Almond Burfi

Procedure –

  • Boil water and soak the almonds in simmering water. Turn off the flame and let it sit for about 30 minutes. I use a hot pack / hot case to soak my almonds.
  • After half an hour, remove the almonds from the water and peel its skin. The almond skin would come out very easily.
  • Now again soak the peeled almonds in hot water for about 2 hours to soften it. This step is very important to make sure that we can grind the almonds very smooth. If we do not soak the almonds for the second time, we won’t be able to grind it smoothly and the katli will turn out little granular.
Badam Burfi – Badam Katli – Almond Burfi
  • Warm the milk and add the saffron thread to it. We will need all the ½ cup of milk, so I warmed the whole milk and then added the saffron to it.
Badam Burfi – Badam Katli – Almond Burfi
  • After the second soaking, drain the water and transfer the almonds to the blender / mixie jar. Slowly add the saffron milk and grind the almonds to a very smooth paste. Make sure the mixture is neither too thick nor too thin. It should be well ground. If needed add a little bit more water or milk.
Badam Burfi – Badam Katli – Almond Burfi
  • In a heavy bottom (preferably nonstick) pan, Heat 1 tbsp of ghee and add the ground almond paste and the powdered sugar.
  • Stir well and cook the mixture over low-medium heat until it becomes a mass and starts to leave the sides of the pan and clinging to your ladle/spatula. The best past I noticed about this was you need to get it really stiff. So, don’t worry about losing the right stage and if it will become too crumbly. For the katli to set well it needs to become quite a solid mass in the flame.
Badam Burfi – Badam Katli – Almond Burfi
  • Now turn off the heat and let it cool down until it is warm enough to handle.
  • Grease your hands with little ghee and knead the mixture well. This ensures that the katli is very smooth without any chunks.
  • Layer a piece of parchment over the work surface and grease it with a little ghee. Place the kneaded dough on the greased parchment and roll with a greased rolling pin. Roll until it is about ½ cm to ¾ cm thick.
Badam Burfi – Badam Katli – Almond Burfi
  • Let it sit for about 20 – 30 minutes to set.
  • Using a ruler and a pizza cutter cut the katlis into desired shape and carefully remove them.
Badam Burfi – Badam Katli – Almond Burfi
  • The katlis are ready to be served. Store in an air tight container. The katlis have a longer shelf life and can be refrigerated for up to a month.

Notes and Observations –

  • Double soaking the almonds really helps in grinding it to a smooth texture. I am going to use this method when making badam kheer as we all prefer it smoother.
  • The cooking process is very quick and does not need lot of stirring.
  • When kneading the dough, take a small piece and flatten it. See if it sets well. If not, return the mixture to heat and cook it a little more. You can be fearless about how long you cook it. The katlis tend to be on the chewier side if you cook it less, so make sure you cook it until you can no longer stir. If you missed the stage and removed it too quick, return it to pan and cook it again for few more minutes.
  • The katlis had better texture a day after it was made.
Badam Burfi – Badam Katli – Almond Burfi

If you like the recipe, don’t forget to pin it to save for later –

Badam Burfi – Badam Katli – Almond Burfi

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

 

20 thoughts on “B for Badam Burfi – Badam Katli – Almond Burfi

  1. One of my all time favorite diwali sweet is Badam burfi, Kaju Katli and Mango burfi. But I’m too lazy to make it myself. So I always end up buying lol. This looks perfect and so easy to make.

  2. Your recipe is so thorough and I love the step by step pictures you included! It sounds like a delicious treat my whole family would enjoy!

  3. I am seeing a lot of recipes for traditional Indian sweets recently and I’m very tempted to give them a try.. This burfi looks very similar to marzipan which I love so I’ll have to try these first!

  4. I really like almonds a lot so I’m sure this would be something I would Enjoy. You make this seem pretty easy to do with all your instructions and step by step photos 🙂

  5. I don’t think I have ever tried badam burfi before but knowing they have almonds in them makes me crave them a lot!! It sure looks delicious and I bet the saffron adds another layer of yumminess, too!

  6. Almond Burfi is my absolute favorite Indian sweet and this looks so delicious. I love that you always explain the steps so well and with pictures. Will try soon 🙂

  7. This must taste delicious, sweet and flavorful. Love the addition of saffron. I bet these goes perfect with cup of coffee. Lovely recipe. Great step by step instructions! You’re so good in that 🙂

  8. This looks absolutely amazing! I would never have thought to soak the almonds to get the texture smoother but it looks like it works great! I love the idea of using powdered sugar so the texture doesn’t have the grainy texture of fudge when I make it. Can’t wait to try this and start drooling over that saffron!

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