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Badam Barfi, also known as almond fudge, is a traditional Indian sweet that’s rich, nutty, and absolutely irresistible. Made with just a few ingredients like almonds, sugar, and ghee, this dessert is a festive favorite and a popular mithai during Diwali, Raksha Bandhan, and other celebrations. It has a melt-in-the-mouth texture and can be stored for days, making it a great homemade gift too.
Ingredients:
1 cup almonds (badam)
¾ cup sugar
½ cup water
1 tbsp ghee (clarified butter)
½ tsp cardamom powder (elaichi)
Silver leaf (optional, for decoration)
Sliced almonds or pistachios (for garnish)
Instructions:
1. Soak and Peel Almonds:
Soak almonds in hot water for 1 hour or in normal water overnight.
Peel off the skin and pat them dry with a cloth.
2. Make Almond Paste:
Grind the peeled almonds with a few spoons of water into a smooth paste. Do not add too much water – the paste should be thick.
3. Prepare Sugar Syrup:
In a non-stick pan, add sugar and water. Stir until the sugar dissolves and bring to a boil.
Cook until you get a one-string consistency syrup.
4. Cook the Mixture:
Add the almond paste into the sugar syrup and stir continuously on low to medium heat.
Add ghee and cardamom powder and keep stirring to prevent sticking.
5. Forming the Barfi:
Cook until the mixture starts leaving the sides of the pan and forms a soft dough.
Quickly transfer the mixture onto a greased plate or parchment paper.
Flatten evenly with a greased spatula or rolling pin.
6. Garnish and Cool:
Apply silver leaf if using and garnish with slivered nuts.
Let it cool for 30–40 minutes and then cut into desired shapes—squares, diamonds, or rectangles.
Tips for Perfect Badam Barfi:
Use fresh almonds for best taste and texture.
Do not overcook the mixture, or it will harden and become crumbly.
You can also use almond flour instead of soaking and grinding almonds to save time.
Serving Suggestions:
Serve Badam Barfi at room temperature as a delightful sweet after meals or during festive gatherings. It pairs beautifully with masala chai or warm milk.
Source : Oh Women
