Ingredients with Measurements:
- 2 cups almonds, blanched and peeled
- 1 cup sugar
- 1/2 cup water
- 1/4 cup ghee
- 1/2 tsp cardamom powder
- Silver vark (optional)
Special equipment needed:
- Food processor or blender
- 8x8 inch square pan
- Parchment paper
Step-by-step instructions:
1. Grind the blanched and peeled almonds in a food processor or blender until they are finely ground.
2. In a heavy-bottomed pan, combine sugar and water and cook over medium heat until the sugar dissolves.
3. Add the ground almonds and ghee to the sugar syrup and stir well.
4. Cook the mixture over low heat, stirring constantly, until it thickens and starts to leave the sides of the pan.
5. Add cardamom powder and mix well.
6. Transfer the mixture to a greased 8x8 inch square pan lined with parchment paper.
7. Smooth the surface of the mixture with a spatula and let it cool for 10-15 minutes.
8. Cut the burfi into desired shapes and sizes while it is still warm.
9. Let the burfi cool completely and then remove it from the pan.
10. If desired, decorate the burfi with silver vark.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Cook over medium heat until sugar dissolves, then cook over low heat until the mixture thickens.
Serving size:
Makes 16 pieces of Badam Burfi
Nutritional information:
Calories per serving: 200
Fat: 12g
Carbohydrates: 20g
Protein: 4g
Substitutions for ingredients:
- Almonds can be substituted with cashews or pistachios.
- Ghee can be substituted with unsalted butter or coconut oil.
- Sugar can be substituted with jaggery or honey.
Variations:
- Add saffron strands to the sugar syrup for a fragrant flavor and a golden color.
- Add chopped nuts or raisins to the burfi mixture for a crunchy texture.
- Add rose water or kewra essence to the burfi mixture for a floral flavor.
Tips and tricks:
- Make sure to stir the burfi mixture constantly to prevent it from burning.
- Use a heavy-bottomed pan to prevent the burfi from sticking to the bottom.
- Grease the pan well and line it with parchment paper to make it easier to remove the burfi.
- Cut the burfi into pieces while it is still warm to prevent it from cracking.
Storage instructions:
Store the Badam Burfi in an airtight container at room temperature for up to 2 weeks.
Reheating instructions:
The Badam Burfi can be reheated in the microwave for 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Arrange the Badam Burfi on a platter and garnish with chopped nuts or silver vark.
Garnishes:
- Silver vark
- Chopped nuts
- Edible rose petals
Pairings:
- Masala chai
- Coffee
- Milk
Suggested side dishes:
- Gulab Jamun
- Rasgulla
- Kheer
Troubleshooting advice:
- If the burfi mixture is too dry, add a tablespoon of milk or water to it.
- If the burfi mixture is too wet, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to blanch and peel the almonds properly to avoid any bitter taste.
- Use clean and dry utensils to prevent contamination.
Food history:
Badam Burfi is a popular Indian sweet that originated in the northern state of Punjab. It is made with almonds, sugar, and ghee and is often served during festivals and special occasions.
Flavor profiles:
Badam Burfi has a rich and nutty flavor with a hint of cardamom.
Serving suggestions:
Serve the Badam Burfi as a dessert or a snack.
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Region: Indian