Badam Burfi (Indian Almond Fudge)
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.
- 100 g blanched almond flour
- 1/2 cup granulated sugar
- 1/4 cup water
- 1/4 tsp cardamom powder
- 2 tsp ghee
- 1 tbsp slivered pistachios or almonds (for garnish)
Lightly grease two pieces of parchment paper with ghee and set aside. This will be used once the burfi is finished cooking.
Add half the ghee to a medium saucepan over medium heat. Add sugar and water and let dissolve.
Turn down the heat to low and add almond flour in two batches, stirring after each to ensure no lumps.
Once incorporated, increase the heat to medium and stir continuously for about 7 minutes, until the mixture thickens.
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.
Turn off the heat and stir in the cardamom powder.
Transfer the hot mixture to the parchment paper. Hold the edge of the parchment paper and knead the mixture until smooth, about 2 minutes.
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.
The burfi will keep for 7-10 days at room temperature in a sealed container or for up to a month in the fridge.