Almond (badam) Barfi

Almond (badam) Barfi

Recipe by Mudita BhageriaCourse: DessertCuisine: IndianDifficulty: Medium
Servings

25

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

40

minutes

Almond (Badam) barfi is one of the most popular sweets in India. It Is very appealing, and people always admire it if you serve or give a gift of badam barfi. General thinking is that badam barfi is difficult to make at home but surprisingly it is very quick and easy. Just follow my recipe step by step and you can make badam barfi that tastes and looks similar to that sold at large sweet shops. No one will believe that it is homemade. 

Ingredients

  • 250 gm. Almond Flour (Alternately use 250 gm almonds and make flour at home, step 1 below)

  • 50 gm. milk powder

  • 160 gm. Sugar

  • 100 ml water

  • Saffron (optional)

  • Edible silver/  chandi varak (Optional for garnish)

  • One thick plastic sheet, or parchment paper for rolling

Directions

  • If using almonds, place almonds, about 1/2 cup at a time, in the food processor. Pulse until you reach a flour-like consistency; sift into a container. Place any remaining almond chunks back into the food processor and pulse. Repeat until all almonds are transformed into flour. Make sure you do not pulse too much and the almonds should not release fat. If using Almond flour, skip step 1 and start with step 2.
  • Mix Almond flour and dry milk in a container. 
  • To prepare sugar syrup, add sugar, water and saffron in a shallow pot and heat on low-medium flame. Heat for about 3 to 5 minutes till large bubbles start rising and you see two threads when you take a drop of syrup and pinch between two fingers and release fingers. Stir often.
  • Turn off the heat and add almond – milk powder mix to the syrup. Mix everything very well so that it becomes like dough. Spread it in the pan and let it cool. Dough should be firm and stiff. If it is sticky, add almond flour one spoon at a time to make it firm and stiff.
  • Remove the dough and knead it for about 2-3 minutes by keeping it in between thick plastic sheets.  
  • Keep the dough between plastic sheet and roll the dough into a flat sheet about ¼ inch thickness (like a big chapati)
  • Wait for about 5 minutes and garnish with edible silver foil (silver varak) and cut into diamond shapes of desired size.
  • Keep it in the refrigerator for about an hour for it to set.
  • Store it in the refrigerator.

Notes

  • If you like my recipes. See more recipes in my cookbook. Here is a link. ps://amzn.to/3PAH9s1(on amazon).