Badam Burfi (Almond Candy)


 Click image to enlarge


Makes 25-30 pieces, depending on size. (This recipe uses soy milk but you may use whole milk if you are not intolerant to dairy).



130 g (1 c) whole almonds with skin*

1 tablespoon flavorless oil

80 ml soy milk

200 g (1 c) unrefined cane (turbinado) sugar

2 pods green cardamom, seeds removed and crushed

* If you can find blanched whole almonds, use these instead. Simply skip step 1.


How to:

1. Soak almonds in boiling water for 2 minutes, drain and cover with cold water. Pop almonds out of their skins and pat dry.

2. Blitz almonds with oil and soy milk in a food processor until a smooth paste is obtained.

3. Add sugar and cardamom and blitz until evenly incorporated.

4. Heat a medium non-stick pan over medium heat. Pour in almond paste.

5. Cook and stir almond paste for 8-10 minutes, stirring constantly until the mixture thickens and starts to leave the sides of the pan.

6. Remove from heat and continue to stir for 2 minutes.

7. Pour onto a greased plate or a sheet of parchment paper. Spread out using an oiled spatula to 1 cm (3/8 inch) thickness.

8. After 5-10 minutes, the burfi should have slightly set. Cut into pieces and allow to cool fully, around 20-30 minutes, before separating the pieces and enjoying.

NOTE: If the burfi doesn’t set, you need to cook the almond paste longer.



Recipe & image submitted by Linda Lai

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