Badam Burfi Recipe, Healthy Almond Burfi
by Tarla Dalal
badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli | with 21 amazing images.
badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli is a quick Indian mithai. Learn how to make healthy almond burfi.
To make badam burfi, combine the almonds and enough hot water in a deep bowl, cover with a lid and keep aside to soak for 2 hours. Drain well. Peel the almonds. Blend them in a mixer along with the milk to make a smooth paste. Keep aside. Combine the saffron and warm milk in a small bowl, mix well and keep aside. Heat the ghee in a broad non-stick pan, add the almond paste, mix well and cook on a slow flame for 4 minutes, while stirring continuously. Add the sugar and cardamom powder, mix well and cook on a slow flame for 4 minutes, while stirring continuously. Pour the mixture immediately into a 175 mm. (7”) diameter greased plate and spread it evenly to make a square. Cut into 18 equal pieces using a sharp knife. Cool and keep aside for 30 minutes. Serve or store in an air-tight container. Use as required.
Barfis have a knack of tempting everyone, young and old. But many of us resist taking a bite as we are scared of the calories hidden in it! Here is a healthy almond burfi that you can indulge in occasionally. Made of protein-rich almonds, this yummy barfi uses very little ghee and sugar.
This easy Indian badam burfi has the right amount of sweetness and a rather rich flavour, thanks to the magic of spices like saffron and cardamom. Further, we have used cow’s milk in this recipe to cut down slightly on the calorie and fat count.
One piece of this badam katli can be enjoyed by weight watchers, women with PCOS and heart patients occasionally. Remember it is just to satisfy your sweet craving and is a healthier choice than sugar, mava and ghee laden sweets. Try other healthy sweets like Date Walnut Balls or Jowar Apple Sheera.
Tips for badam burfi. 1. Remember to use hot water for soaking. This helps to peel the almonds easily. 2. To peel the almonds, press each almond between a thumb and forefinger and slide your thumb forward. This will make the almond slip out of its skin easily. 3. Prefer to use a broad non-stick pan for cooking, so there is enough space for stirring. 4. Keep stirring it continuously to prevent the mixture from sticking to the pan. 5. Prefer to use fresh cardamom powder for best flavour. 6. Remember to cool the almond mixture in the plate before separating the pieces. 7. It stays fresh for 3 days in an airtight container at room temperature. Relish every bite of this delectable treat!
Enjoy badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli | with step by step photos.
Badam Burfi Recipe, Healthy Almond Burfi recipe - How to make Badam Burfi Recipe, Healthy Almond Burfi
Soaking time: 2 hours Preparation Time: Cooking Time: Total Time:
Makes 18 pieces
For Badam Burfi
3/4 cup almonds (badam)
1/2 cup cow's milk
a few saffron (kesar) strands strands
1 tsp warm cow's milk
1 1/2 tbsp ghee
2 tbsp sugar
1/4 tsp cardamom (elaichi) powder
For badam burfi
- For badam burfi
- To make {span class="bold1"}badam burfi{/span}, combine the almonds and enough hot water in a deep bowl, cover with a lid and keep aside to soak for 2 hours. Drain well.
- Peel the almonds.
- Blend them in a mixer along with the milk to make a smooth paste. Keep aside.
- Combine the saffron and warm milk in a small bowl, mix well and keep aside.
- Heat the ghee in a broad non-stick pan, add the almond paste, mix well and cook on a slow flame for 4 minutes, while stirring continuously.
- Add the saffron milk, sugar and cardamom powder, mix well and cook on a slow flame for 4 minutes, while stirring continuously.
- Pour the mixture immediately into a 175 mm. (7”) diameter greased plate and spread it evenly to make a square.
- Cut into 18 equal pieces using a sharp knife.
- Cool and keep aside for 30 minutes.
- Serve or store the {span class="bold1"}badam burfi{/span} in an air-tight container. Use as required.
Handy tip:
- Handy tip:
- This {span class="bold1"}badam burfi{/span} stays fresh for 3 days when stored in an air-tight container at room temperature.
If you like badam burfi
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If you like badam burfi, then also try other healthy Indian sweets like
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- strawberry oats pudding recipe | healthy oat strawberry pudding | oats strawberry overnight pudding for weight loss | creamy strawberry oats pudding | sugar free pudding | with 8 amazing images.
- Oats and mixed nuts ladoo recipe | healthy oats laddu | Oats dry fruits ladoo | how to make oats laddu | with 20 amazing images
What is badam burfi made of?
- Badam burfi is made of 3/4 cup almonds (badam), 1/2 cup cow's milk, a few saffron (kesar) strands, 1 tsp warm cow's milk, 1 1/2 tbsp ghee, 2 tbsp sugar and 1/4 tsp cardamom (elaichi) powder.
Tips for badam burfi
-
Remember to use hot water for soaking. This helps to peel the almonds easily.
-
To peel the almonds, press each almond between a thumb and forefinger and slide your thumb forward. This will make the almond slip out of its skin easily.
-
Prefer to use a broad non-stick pan for cooking, so there is enough space for stirring.
-
Keep stirring it continuously to prevent the mixture from sticking to the pan.
-
Prefer to use fresh cardamom powder for best flavour.
-
Remember to cool the almond mixture in the plate before separating the pieces.
-
It stays fresh for 3 days in an airtight container at room temperature. Relish every bite of this delectable treat!
How to Select Almonds
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Purchase whole almonds and chop or slice them before each use for the freshest flavor.
- Look for almonds that are uniform in color and not limp or shriveled.
- In addition, smell the almonds. They should smell sweet and nutty; if their odour is sharp or bitter, they are rancid.
- Another way to check for rancidity is to slice the almond in half and look for a solid white texture throughout. If it is yellowish or has a honeycomb texture, it is way past its prime and should be discarded.
- The skin of the almond is edible, but sometimes bitter. Taste first, if it's not too bitter, don't bother removing it as it will add flavor to the recipe.
- If purchasing almonds in bulk bins make sure that the store has a quick turnover of inventory and that the bulk containers are sealed well in order to ensure maximum freshness.
- If purchasing in sealed packets, check the manufacturing and expiry date before buying.
How to soak almonds
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To soak almonds for badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli, take 3/4 cup almonds (badam) in a deep bowl. Almonds are rich in B complex vitamins such as Vitamin B1, Thiamine, Vitamin B3, Niacin and Folate which plays an important role in the brain development. Almonds balances your cholesterol levels. almonds have a very low glycemic index and good for diabetics. See all 13 super health benefits of almonds.
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Soak them in enough hot water for 2 hours.
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After 2 hours, drain well using a strainer. This is how soaked almonds look like. Discard the water.
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De-skin the almonds and discard the skin. To do this press each almond between a thumb and forefinger and slide your thumb forward. This will make the almond slip out of its skin easily. If it does not peel easily, add more boiling hot water and leave it for 5-10 minutes before peeling.
For the almond mixture
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For the almond mixture of badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli, we first need to make the saffron milk. For that add a few saffron (kesar) strands in a small bowl.
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Add 1 tsp warm cow's milk to it. Using warm milk helps to extract the flavour, colour and aroma of the saffron.
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Mix well with a spoon and keep aside.
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Next add the peeled almonds in a mixer jar.
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Add 1/2 cup cow's milk for blending.
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Blend to make a smooth paste. No pieces of almonds should be left behind. The almond mixture is ready.
For the badam burfi
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For the badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli, heat 1 1/2 tbsp ghee in a broad non-stick pan.
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Add the almond paste.
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Mix well and cook on a slow flame for 4 minutes, while stirring continuously. Stirring is very important to prevent the mixture from sticking to the pan.
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Add the saffron milk.
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Add 2 tbsp sugar.
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Add 1/4 tsp cardamom (elaichi) powder. Prefer to use fresh cardamom powder for best flavour. To make cardamom powder, first crack the pods and remove the seeds. Then grind them finely or coarsely using a mortar-pestle (khalbhatta). The skins are either discarded or mixed into tea leaves, to give a faint fragrance to the tea. Cardamom has essential oil which is known to be effective is killing bacteria. This antimicrobial power of cardamom helps in relieving some stomach problems like stomachache, cramps, flatulence etc. The sweet yet strong aroma of cardamom makes it perfect to control Halitosis (bad breath). The mineral manganese in cardamom may help in the lower blood sugar levels and good for diabetics. See detailed benefits of cardamom.
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Mix well and cook on a slow flame for 4 minutes, while stirring continuously.
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Pour the mixture immediately into a 175 mm. (7”) diameter greased plate and spread it evenly to make a square.
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Cut into 18 equal pieces using a sharp knife.
- Keep aside to cool for 30 minutes.
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Separate he pieces and serve badam burfi recipe | healthy almond burfi | easy Indian badam burfi | badam katli. Alternatively, you can store it in an air-tight container at room temperature. It stays fresh for 3 days.
Health Benefits of badam burfi
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Badam Burfi – a healthy Indian mithai.
- The almonds in this burfi are a good way to add protein to our diet.
- The protein helps nourish the cells of the body and assists in growth and maintenance too.
- Almonds are a good source of healthy fats (mono unsaturated fatty acids – MUFA) which are known to benefit heart too.
- The use of very little ghee and sugar makes this burfi a healthier choice. Each piece lends only 51 calories.
- This burfi is a good pick for heart patients and all health conscious people to satisfy their sweet tooth.
- However, we do not recommend its consumption on a daily basis.
| Energy | 51 cal |
| Protein | 1.1 g |
| Carbohydrates | 2.5 g |
| Fiber | 0.1 g |
| Fat | 3.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 13.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.1 mg |
| Folic Acid | 2.2 mcg |
| Calcium | 13.5 mg |
| Iron | 0.2 mg |
| Magnesium | 15.5 mg |
| Phosphorus | 25.7 mg |
| Sodium | 4.3 mg |
| Potassium | 44 mg |
| Zinc | 0.1 mg |
When do you add the saffron milk ?
Yummy! Thanks for the wonderful and simple recipe
I made it this weekend but there was no way to cut it into bars. It didn''t set and was basically a mush. Don''t get me wrong, it was an amazingly tasty mush! Wow was it good. But any advice on how to get it to set better? Even leaving it out overnight didn''t help.
Just one piece of this barfi is enough to satisfy your sweet tooth. Very yummy and healthy...