Badam pista burfi ( Almond and pistachio fudge)

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Hello folks!

Sharing with you guys a super simple dessert recipe! Traditionally most Indian sweets use mawa / khoya be it in burfi’s , peda’s etc. Now again, mawa is not easy to find here, so I tried making these with condensed milk instead. The coarse almond and pistachio powder give a lovely texture almost similar to the authentic Indian burfi/fudge, perfect for preparing these for Diwali – the festival Of lights.


This recipe is inspired by my Mum’s milk toffee recipe that she makes for Christmas every year, using condensed milk and ground cashew nut paste which I shall share soon during the Holiday season. I still have a lot of blanched almond powder, that I had ordered from amazon to make MacaronsΒ , thought of using them here. If you do not have blanched almond powder, soak the almonds in warm water for a few hours, peel the skin and dry them completely, preferably under sunlight. Then grind to a coarse powder, again do not over grind, as nuts release fat. If you feel like that is too much work, then Β the Β other option would be to directly roast the almonds on low heat for 2-3 minutes and then grind them to a powder.

Ingredients :

About 300 grams sweetened condensed milk

1/2 cup blanched almond powder

1/2 cup pistachios

1/2 teaspoon cardamom powder

1 tablespoon ghee

2-3 drops of green food color ( optional)

Preparation:

  1. Lightly roast the pistachios on low heat for about 3-4 minutes. Set aside to cool completely. Grind to a coarse powder ( Do not over grind, as it may start releasing fat ).
  2. In a mixing bowl, combine the almond powder, pistachio powder and cardamom powder. Set aside.
  3. In a deep bottomed pan/ kadai, heat ghee on medium low heat, add the condensed milk and the nuts + cardamom mixture.
  4. Keep stirring continuously for about 5 minutes, mix well , add green color now if using, incorporate well. The mixture will start leaving the sides of the pan. Switch of the heat.
  5. Spread the mixture over a greased plate / thali to about 1/2 inch to 1 inch thickness. Sprinkle some slivered almonds and chopped pistachios, press the nuts gently into the mixture. Let it cool at room temperature, cut into desired shapes after a couple of hours and store in an air tight container.

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Notes:

You can try different flavor variations, After this batch , I did try almond + chocolate ( I used a cup of blanched almond powder and aboutΒ 1 tablespoon of cocoa powder. Another delicious option πŸ™‚

Regards,

Freda

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49 comments

    • Freda @ Aromatic essence says:

      Thanks Deepti:) For blanching , you need to soak the almonds on water either overnight or couple of hours, peel the skin off and then dry then completely , better under sunlight , then grind them to a coarse powder, in batches if required:)

  1. Shari says:

    I bet the flavor of this fudge is so yummy with the combination of almond and pistachio, Freda! I love the nuts on top, too. It seems that would give it such a great texture. Of course the chocolate version sounds great, as well! Looking forward to your mom’s toffee recipe!

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