Badam / Almond Barfi | How to make Badam / Almond Barfi

By Shreela Sasidharan  |  16th May 2016  |  
4.7 from 3 reviews Rate It!
  • Badam / Almond Barfi, How to make Badam / Almond Barfi
Badam / Almond Barfiby Shreela Sasidharan
  • Prep Time

    2

    Hours
  • Cook Time

    20

    mins
  • Serves

    10

    People

128

3





About Badam / Almond Barfi

A Divine - Melt in the mouth traditional sweet dish from Tamil Nadu. Personally learnt it straight from the kitchen of my Tamil neighbour. Thanks to her, this has now become a heavenly component of my kitchen as well.

Badam / Almond Barfi is delicious and authentic dish. Badam / Almond Barfi by Shreela Sasidharan is a great option when you want something interesting to eat at home. Restaurant style Badam / Almond Barfi is liked by most people . The preparation time of this recipe is 120 minutes and it takes 20 minutes to cook it properly. Badam / Almond Barfi is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Badam / Almond Barfi. Badam / Almond Barfi is an amazing dish which is perfectly appropriate for any occasion. Badam / Almond Barfi is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Badam / Almond Barfi at your home.

Badam / Almond Barfi

Ingredients to make Badam / Almond Barfi

  • Badam / Almond ....1 katori
  • Milk...about 1/2 cup
  • Sugar..2&1/4 katori
  • Ghee..minimum 1 katori
  • Elaichi powder. ..1tsp
  • Badam. .10 ..halved / flakes for garnish

How to make Badam / Almond Barfi

  1. Wash and soak almonds overnight or for about 2 hours in hot water. Remove the skin and wash again. Grind to a fine paste with just sufficient quantity of milk. Keep aside Badam paste.
  2. Melt the ghee in a pan, let it become hot.
  3. Grease a thali / plate and keep aside.
  4. Transfer badam paste and sugar into a heavy bottom, non stick deep vessel. Mix well and keep aside for 5 minutes.
  5. After 5 minutes, heat the vessel and keep stirring the mixture continuously on a medium flame.
  6. Soon the mixture will start thickening.
  7. From this stage onwards, keep adding little by little the hot melted ghee at regular intervals. You will note that the ghee will keep getting absorbed into the badam/sugar mixture.
  8. Continue until the mixture starts leaving the sides of the vessel and any excess ghee will be visible. Meaning, it will no longer be able to be absorbed into the mixture.
  9. Put oft the gas, mix well and very quickly transfer the mixture into the well greased thali or plate.
  10. Tap the thali/ plate so that mixture spreads uniformly all over the plate. Smoothen gently using a greased spoon.
  11. Sprinkle Badam halves/ flakes all over as garnish.
  12. After about 5 minutes, when it is still hot, almost setting, using a greased knife, cut into desired shape.
  13. Keep aside until it is fully set. Gently take out the Badam barfi pieces and store well.

My Tip:

Important to use hot melted ghee. Have to be careful of the stage at which the mixture is transferred into greased thali. If it is overcooked then it will be difficult to cut. Best if a tad bit under done I would say, as you will still be able to cut into desired shape and will still be soft, melt in the mouth product.

Reviews for Badam / Almond Barfi (3)

Ritu Sharma2 years ago

Lovely recipe!
Reply

Harmandeep Kaur2 years ago

Amazing dessert, Shreela!
Reply

Rinku Sinha2 years ago

Reply