Monday, October 27, 2014
Badam Barfi / Almond Fudge
Blanched Almond Flour - 21/2 cups (I used Honeyville Blanched Almond Flour)
Sugar - 1 cup
Water 3/4 cup
Saffron - a pinch of strands
Ghee - 1 tbsp
Roast the almond flour over low heat for around 5 to 10 minutes till it emits a nutty smell. Keep aside.
Mix sugar and water and a few strands of saffron and heat it in a heavy bottomed pan. Once the sugar melts and the syrup slightly thickens(before it comes to a boil), add the almond flour and mix. (If the sugar syrup is too thick, the barfi becomes brittle and hard)
Continue to mix over low heat for around 10 minutes till the mixture becomes a soft dough. In between add a couple of tsp of ghee. Do not cook for long as again this will turn the barfis hard.
Transfer it to a ghee greased plate and knead for a couple of minutes using the backside of a small bowl. Apply a little ghee to the back of the bowl also before you start kneading.
Transfer the dough between two parchment paper and roll into desired thickness. Cool for a few minutes and cut to diamond shape.
Cool completely and remove and transfer to an airtight container.