Asian Recipes
Sharing with you guys a super simple dessert recipe- Badam pista burfi! Traditionally most Indian sweets use mawa/khoya be it in burfi’s, pedas etc. Mawa is nothing but evaporated milk solids. It is easily available in most Indian stores.
But I have skipped using mawa in this recipe and used condensed milk instead. The coarse almond and pistachio powder give a lovely texture almost similar to the authentic Indian burfi/fudge.
These are perfect for the upcoming festivities or simply enjoy it for a fuss-free, sweet treat.
- To make this Indian sweet burfi at home, you will need
- Blanched almond flour
- Ground unsalted pistachios
- Sweetened condensed milk
- Ghee
- Cardamom
- Silver varak (optional) and nuts, for garnish
The recipe for this badam pista barfi mithai is inspired by my Mom’s milk toffee recipe that she makes for Christmas every year, using condensed milk and ground cashew nut paste.
I still have a lot of blanched almond powder, that I had ordered from Amazon to make Macarons, so I thought of using them here.
So, once you have your ingredients ready making this mithai is a breeze. This quick barfi recipe comes together under 10 minutes. Put everything in a heavy bottomed pan, cook until it thickens and begins to leave the sides of the pan. Flavor the mixture with some cardamom powder.
Next transfer the mixture to a greased tray, sprinkle some slivered almonds and pistachios. Let it air dry for a few hours. Decorate with edible silver leaf and cut into desired sized pieces.
HOW TO MAKE BLANCHED ALMOND POWDER AT HOME?
If you do not have blanched almond flour, soak the almonds in warm water for a few hours, peel the skin and dry them completely, preferably under sunlight.
Grind to a coarse powder, do not over grind, as nuts release fat.
If you feel like that is too much work, then the other option would be to directly roast the almonds on low heat for 2-3 minutes and then grind them to a powder.
STEP 1: ROAST THE PISTACHIOS
Lightly roast 1/2 cup of shelled pistachios on low heat for about 3-4 minutes. Set aside to cool completely. Grind to a coarse powder (Do not over grind, as it may start releasing fat).
In a deep bottomed pan/ kadai (preferably non-stick) heat 1 tablespoon ghee on medium-low heat, add 1 cup of condensed milk, 1/2 cup almond flour along with the above ground pistachios.
Add 2-3 drops green food color (optional), keep stirring continuously for about 5 minutes, mix well.
STEP 3: ADD CARDAMOM
The mixture will start leaving the sides of the pan.
Add 1/2 teaspoon of cardamom powder, mix quickly and switch off the heat. Do not over cook the mixture.
STEP 4: TRANSFER MIXTURE TO A GREASED TRAY
Spread the mixture over a greased plate/thali to about 1/2 inch to 1 inch thickness. Sprinkle about 2 tablespoons of slivered almonds and chopped pistachios, press the nuts gently into the mixture.
Decorate with silver varak. Allow it to air dry for 6-7 hours or overnight, cut into desired shapes and store in an air tight container.
Storage: It stays good at room temperature for 2-3 days, or in the refrigerator for a week.
Try another easy variation of this recipe to make almond chocolate burfi. Use a cup of blanched almond flour and about 1 tablespoon of cocoa powder.
Leave out the pistachios to make plain badam burfi with almond flour along with rest of the ingredients.
Recipe updated with new pics.
Badam Pista Burfi Recipe | Almond & Pistachio Fudge
Badam Pista Burfi with step-by-step pictures. Learn how to make melt-in-the-mouth, soft and delicious badam pista barfi prepared without any mawa (milk solids).
Ingredients
- 300 grams sweetened condensed milk, About 1 cup sweetened condensed milk
- 1/2 cup blanched almond flour
- 1/2 cup shelled pistachios
- 1/2 teaspoon cardamom powder
- 1 tablespoon ghee
- 2-3 drops of green food color,optional
- 2 tablespoons almond and pistachio slivers, for garnish
- Silver varak leaf, for garnish (optional)
- Lightly roast the pistachios on low heat for about 3-4 minutes. Set aside to cool completely. Grind to a coarse powder (Do not over grind, as it may start releasing fat).
- In a deep bottomed pan/kadai (preferably non-stick), heat ghee on medium-low heat, add the condensed milk, almond flour, and ground pistachios.
- Add green food color, keep stirring continuously for about 5 minutes, mix well.
- The mixture will start leaving the sides of the pan. Add cardamom powder, mix quickly and switch off the heat. Do not overcook the mixture.
- Spread the mixture over a greased tray to about 1/2 inch to 1-inch thickness. Sprinkle some slivered almonds and chopped pistachios, press the nuts gently into the mixture. Decorate with silver varak.
- Allow it to air dry for 6-7 hours or overnight, cut into desired shapes and store in an airtight container. It stays good at room temperature for 2-3 days, or in the refrigerator for a week.
Notes
Try another easy variation of this recipe to make almond chocolate burfi. Use a cup of blanched almond flour and about 1 tablespoon of cocoa powder.
Leave out the pistachios to make plain badam burfi
Nutrition disclaimer: Nutrition values listed are approximates which are calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator. You could make smaller pieces and stretch it to 12-16 servings.
Recipe updated with new pics.
Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml
This recipe and image sources are referred in website: Aromaticessence.co. Thanks so much!
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