Badam Burfi (Almond Fudge)
This is an easy recipe for any festive holiday such as Diwali. I used Bob's Red Mill Super Fine Almond Flour to make these sweet treats.
Ingredients
- 2 cups Bob's Red Mill Super Fine Almond Flour
- 1 cup granulated sugar
- 1/2 cup water
- 2 tbsp saffron milk warm milk + saffron threads
- 3 tbsp ghee
- 1 tsp cardamom ground
- Varak (edible foil) optional
Instructions
- First prepare the saffron milk. Warm milk and then add a few strands of saffron. Let it bloom (about 10-15 minutes).
- In a pan, heat water and add sugar until it is dissolved.
- Then add in the saffron milk until it boils.
- Once it is boiling, turn heat on low and slowly add in Bob's Red Mill Super Fine Almond Flour.
- Using a spatula, mix well. Make sure there are no lumps.
- Then add in ghee and cardamom powder. Continue mixing until dough like consistency.
- To check if it is ready, take a small piece of dough and make sure it does not stick to your hands. Once ready, turn off stove.
- Knead dough and then place between two pieces of parchment paper, add in the dough and roll it with a rolling pin until its in the desired thickness.
- Apply varak or edible foil. This is optional but gives it a festive look.
- Cut into squares.
- Store in airtight container in refrigerator for up to 1 week.