How to make Badam Burfi Recipe - Rich burfis with flavour of almonds

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Almonds ( आलमंड/बादाम ) , Ghee ( घी )

Cuisine : Punjabi

Course : Mithais

Badam Burfi

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Badam Burfi checkout Badami Besan Ke Laddoo , Badam Katli , Badami Rava Burfi . You can also find more Mithais recipes like Chocolate Burfi, Mixed Mithai Custard, Chapatti Laddoo, Tomato Pethe Ka Halwa. Or try out these recipes from Punjabi Cuisine like Mixed Vegetable Raita, Matar Paneer Samosa, Khatta Meetha Raita, Aloo Ka Bharta.

Badam Burfi Recipe Card

Badam Burfi
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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : High

Ingredients for Badam Burfi

  • Almonds powdered 1 cup

  • Ghee 4 tablespoons

  • Milk 1/2 cup

  • Sugar 1 cup

  • Khoya/mawa grated 1 cup

  • Green cardamom powder 1/4 teaspoon

  • Silver warq optional 2 sheet

Method

Step 1

Heat ghee in a pan, add the almonds and sauté till it turns brown in colour taking care it does not burn.

Step 2

Add milk and stir till all the milk is absorbed completely. Add sugar and cook till sugar is completely dissolved. Mix in khoya and blend well.

Step 3

Add cardamom powder. Grease an aluminum tray and spread the mixture evenly. Allow it to cool completely. Cut into squares and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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