This year I was invited to a Diwali party (Indian New Year) for the first time and was excited about the opportunity to try to make a new kind of dessert. This subtle sweet treat comes together very quickly and delivers a fun result.
Badam Burfi (Indian Almond Fudge)
Ingredients
Instructions
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Lightly grease two pieces of parchment paper with ghee and set aside. This will be used once the burfi is finished cooking.
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Add half the ghee to a medium saucepan over medium heat. Add sugar and water and let dissolve.
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Turn down the heat to low and add almond flour in two batches, stirring after each to ensure no lumps.
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Once incorporated, increase the heat to medium and stir continuously for about 7 minutes, until the mixture thickens.
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Add the remaining ghee and cook an additional two minutes, or until the mixture is sticking to itself and leaving the sides of the pan.
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Turn off the heat and stir in the cardamom powder.
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Transfer the hot mixture to the parchment paper. Hold the edge of the parchment paper and knead the mixture until smooth, about 2 minutes.
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Shape the burfi into a square or rectangle. Add optional slivered nuts to the top and press into the dough. Let cool for several minutes before slicing with a greased knife into desired shape. Let cool completely before storing.Â
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The burfi will keep for 7-10 days at room temperature in a sealed container or for up to a month in the fridge.
