Badam Burfi - Almond Fudge


badam-kesar-burfi
Burfis, a traditional Indian sweet made with milk, khoya and flavoring comes in varieties of shapes and forms. From saffron to chocolate, pineapple and coconut to mangoes and almonds, Burfis have honored several festivals and gatherings. So to celebrate India's Independence Day, and also the festival of "Rakhi" this weekend, I made these delicious Kesar Badam Pista Burfis. Made with milk and flavored with saffron, you can call it an Indian version of Fudge! Mildly sweet and adorned with chopped almonds and pistachios, they look pretty on a plate and are pretty easy to make! So try this simple badam burfi recipe and spread the festive spirit around!

Ingredients
1 cup almonds
1/2 cup milk
1/2 cup (4 oz) condensed milk
sugar (optional, if needed)
6 tbsp ghee (clarified butter) - melted
6-7 strands of saffron + more for garnish
2 drops yellow food color (optional)
slivered almonds & pistachios - for garnish

Method
Soak the almonds in the milk for a at least an hour. remove the skins, then using a blender or food processor, blend the almonds and milk together into a fine thick paste.

Soak the saffron in 2 tbsp warm milk and set aside to bleed.

Take a deep skillet, set it on low-medium heat, and add the almond paste and keep stirring continuously. After 3-4 minutes, add the sugar, saffron and the melted ghee slowly into the pan (in small increments) while stirring continuously, and cook till the ghee is absorbed by the almonds.

As the mixture thickens, add the condensed milk and the food coloring, then again stir for another 5-7 mins, making sure it doesn't stick to the bottom.

Remove from the heat and allow to cool just slightly. Lightly grease a square baking tray (about 1/2 inch deep). Transfer the mixture to the tray while it is still warm. Garnish with some chopped almonds and pistachios, and the remaining saffron strands.

Now allow to cool, about half an hour. Then cut into diamonds or squares. If its still soft, refrigerate for 15 mins then cut. You can store the burfi in an air-tight container in the refrigerator for upto a week. This goes to Pooja for her Independence Day theme this week, featuring Orange-Green-White colors.

Serve the Kesar Badam Burfi to your friends and family. Here's wishing every Indian a very Happy Independence Day, and I also wish every brother & sister a Happy Rakhi as they celebrate their bond of love!

Related Recipes:
Kesar Elaichi Shrikhand (Yogurt Dessert)
Coconut Burfi (Laddus)
Kesar Rasmalai


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41 comments :

Suganya said...

Almond fudge looks delish! I made this with store bought marzipan for a quick treat. Came out great.

Manggy said...

It's mildly sweet! And it has one of my favorite ingredients in it-- sweetened condensed milk! So however could I say no? ;) Just mail it to me, heh heh :)

delhibelle said...

looks like a pro job, very very pretty burfis.

shriya said...

Burfi is one of my all time fav sweet. Yours look perfect and yummy. I should try this recipe one day. Bookmarked it. Lovely recipe.

Divya Vikram said...

Looks too professional..Lovely colour..

ANJALI J. said...

ALMOND FUDGE LOOK SO YUMMY.. WHAT A LOVELY COLOR! THEY LOOK TOO GOOD TO RESIST.

Lavi said...

Happy Rakhi Mansi..Nice Greeny Look to the Blog..

Burfi's are Looking Excellent:)

bee said...

gorgeous looking barfis. happy independence day to you.

Mallika said...

They look amazing. Enjoy your weekend.

Fearless Kitchen said...

This looks really wonderful. I love almonds and the bright color is so appealing! I've got a couple of medieval/Renaissance European recipes that are similar, although not identical.

SweetBites said...

Hi Mansi. Love your gorgeous looking burfis. Looks like the one that we can get in the Udipi hotels here. Definitely will try this recipe and thanks for visiting my blog too.

Sukanya Ramkumar said...

WOW... this is my fav. Looks so good. Lovely color!... YUM!

FoodyGuru (Srimathi) said...

The burfi looks very colorful and professional.I am sure they are tasty. Enjoy them.

eliza said...

i've never tried buri before and these look so colorful and tasty!

Mansi Desai said...

thanks for the input folks! this is indeed easy to make, and really a great festive treat! I'm glad so many of you liked it:)

A_and_N said...

I'm loving it!

Richa said...

ur badam burfi looks sooo good, Mansi! so, do u add the sugar along with condensed milk?

Mansi Desai said...

richa - yeah, I know! we just have a very sweet tooth:) I add the sugar when the almond mixture is cooking, and condensed milk goes in at the very end...that way the almonds soak up the water left by sugar...but this is a bit sweet..i think you can omit sugar, or add only a couple tbsp for a less sweet version...

maybe I should update the post with this info:)

Mike of Mike's Table said...

I don't think I've ever had burfi before but that looks awesome! This is definitely on the to-do list

Kate / Kajal said...

Wish you a Happy I day as well dear , i'm so ready to sawp the shahi tukda with your awesome barfi ...They look so good.
i'm planning on making kaju katli soon, just so scared as its my first time.

Gloria (Canela) said...

MmmmThese look absoluty yummy!!! really Thanks to stopping by at my blog,xxGloria

Dragon said...

Wow! These are so beautiful.

Daziano said...

What a colorful blog! I love it!!!

Nice recipes too!!!

Maya said...

I love sweets - thanks for the recipe! Have a great weekend.

Cham said...

Ur barfi is very pretty Mansi :) Never tried with condensed milk! Happy Idependence Day!

Usha said...

Looks delicious :)

Rachel said...

Perfect-looking burfis!!!!

Jude said...

Looks so nice --- I love burfis and this looks even better than any of the burfis I can find in Chicago.

Mansi Desai said...

thanks peopel! those are indeed very kind words! I guess when you make something for a festival, it magically turns out right!:)D

SMN said...

Manasi these fudge looks so tempting. i love d way it just melts in ur mouth

Vibaas said...

Looks perfect! I am going to try this for sure! :-)

glamah16 said...

This looks like something I would really like to try.

Pearlsofeast said...

Mansi,lovely presentation and awesome recipe.I loved it and bookmarked it.

Neha said...

Hey mansi, such a perfect looking barfi's. Though i'm not at all gud(actually bad) in making sweets, but this one shall definately try..
And one more thing, nice new look to ur blog.

Mansi Desai said...

thanks everyone! do let me know how it turns out for you all:)

Kanchan said...

Hi Mansi,
Looks very tempting. I have some almond powder at home. How can I use that for this recipe? When should I add the milk?
Thanks,
Kanchan

Mansi said...

Hi Kanchan - i haven't tried with almond powder yet, but I guess you should add powder to milk in the blender to make a smooth paste, and add some freshly ground almonds too, just to give the paste that little bit of grainy texture.

let us know how it goes - almond powder would make the recipe easier for sure:)

Kanchan said...

Hi Mansi, I am going to try this over the weekend. how much sugar do you add? I prefer less sweet. Keeping my fingers crossed!

Mansi said...

Hi Kanchan - if u like less sweet, you should skip the sugar as the condensed milk is really sweet. But just add 1 tbsp sugar, that's what I did, and it wasn't extremely sweet:)

good luck, I'm sure it'll come out great!

Kanchan said...

Hi Mansi, I tried it today with the almond powder. It came out well but I did not get them perfectly square like yours. Even after refrigerating, it was sticking to the knife while cutting. What do you think went wrong?
Thanks,
Kanchan

Mansi said...

Hi Kanchan - almond powder is thinner than ground almonds, that may be one reason the powder soaks up less milk, keeping the burfi mixture softer. Also, another thing you could try is running the knife under warm water then using it to cut the refrigerated burfi, that might give you cleaner pieces.

hope this helps! but its the taste that matters, really. Wish you a happy Diwali!:)