ALMOND BURFI RECIPE | ALLRECIPES
This is so good you'll slap yourself! Garnish with sliced almonds, if desired. This is excellent for teatime or to serve at parties or anytime you need a satisfying pick-me-up. Keep in a sealed container in the refrigerator for 6 to 8 weeks.
Provided by tastebudart
Categories World Cuisine Asian Indian
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 20 pieces
Number Of Ingredients 6
Steps:
- Place almonds in a bowl and cover with water; soak for 30 minutes. Drain water and peel almonds.
- Blend peeled almonds in a food processor or blender until a paste forms; gradually add milk while continuing to blend. Add sugar and blend until smooth.
- Heat butter in a skillet over medium heat; add almond mixture. Cook, stirring constantly, until mixture thickens and starts to pull away from the sides of the skillet, 10 to 15 minutes. Remove skillet from heat and add cardamom; stir for 1 to 2 minutes.
- Butter a baking dish. Pour almond mixture into dish and spread into a 1/4-inch-thick rectangle. Cool for 15 to 20 minutes. Cut into squares or diamond shapes.
Nutrition Facts : Calories 92 calories, CarbohydrateContent 11.6 g, CholesterolContent 3.4 mg, FatContent 4.8 g, FiberContent 0.8 g, ProteinContent 1.7 g, SaturatedFatContent 1.1 g, SodiumContent 10.3 mg, SugarContent 10.5 g
ALMOND BURFI RECIPE | EATINGWELL
Burfi is an Indian sweet treat often served and gifted during Diwali and other festivals--or whenever one has a craving. Usually made with either condensed milk or ghee (or both), it's a decadent sweet that's not quite a cookie, not quite a candy, but something in between. It's often described as a kind of fudge. Throughout South Asia and the diaspora, different families have their own unique ways of making it, and that's the beauty: from the size and shape to the toppings and mix-in spices, everything can be customized. Even chocolate burfi is a thing! This version uses nonfat dry milk powder, almond flour and less sugar than most other burfi recipes for sweet satisfaction that's just a bit lighter, so you can feel good about serving up seconds.
Provided by Vidya Rao
Categories Gluten-Free Cookie Recipes
Total Time 2 hours 35 minutes
Number Of Ingredients 7
Steps:
- Combine almond flour, dry milk and cardamom in a medium bowl. Set aside.
- Combine sugar and water in a medium saucepan. Cook over medium heat, stirring with a wooden spoon, until the sugar is melted. Add saffron; bring to a boil over medium heat, stirring occasionally. (You'll see white bubbles appear.) Continue cooking, stirring occasionally, until the mixture reduces into a syrup, about 10 minutes. (You can tell it's ready when it coats the spoon and the excess drips off slowly.)
- Reduce heat to low. Slowly fold in the flour mixture, using the wooden spoon. The dough will be crumbly at first but will come together as you continue to work it. (If needed, you can add 1 to 2 tablespoons water to make it more pliable, but be careful not to add more than that as it will make the end product too soft.) The dough will pull away from the sides of the pot and form a ball. Continue working the dough with the wooden spoon. It will be somewhat tough (not as soft as cookie dough, for example). Test the dough by pulling off a small piece with wet fingers and rolling it into a ball. If you can do that without the dough sticking to your fingers, it's ready. Remove the pot from the heat.
- Here's the fun part: shaping your burfi! Spread the dough on a greased baking sheet and score it into a grid to make 24 1-inch squares. (Alternatively, using 1 teaspoon for each, shape the dough into about 30 balls. Or shape the dough into round discs, or use silicone molds to make your desired shapes.) Sprinkle pistachios on top (or roll the balls in pistachios), if desired.
- Let the burfi cool at room temperature for at least 2 hours before serving or storing. (The burfi can be stored airtight at room temperature for up to 1 week--but good luck keeping them around that long.) Once cooled, the burfi should have some bite. (If it is soft and chewy, don't fret. You can just tell your guests that you've made peda, a different Indian dessert that's also served during festivals. Talk about no-fail!)
Nutrition Facts : Calories 212.9 calories, CarbohydrateContent 26.8 g, CholesterolContent 2.1 mg, FatContent 9.4 g, FiberContent 2 g, ProteinContent 8 g, SaturatedFatContent 0.7 g, SodiumContent 70.3 mg, SugarContent 23.4 g
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ALMOND BURFI RECIPE | EATINGWELL
From eatingwell.com
Reviews 5
Total Time 2 hours 35 minutes
Category Gluten-Free Cookie Recipes
Calories 212.9 calories per serving
- Let the burfi cool at room temperature for at least 2 hours before serving or storing. (The burfi can be stored airtight at room temperature for up to 1 week--but good luck keeping them around that long.) Once cooled, the burfi should have some bite. (If it is soft and chewy, don't fret. You can just tell your guests that you've made peda, a different Indian dessert that's also served during festivals. Talk about no-fail!)
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