Badam (Almond) Barfi
Makes: 20 pieces
Suitable for: Vegetarians, Vegans and those on a gluten free diet
Preparation time: 5 minutes
Making barfi time: 25 minutes
Total time: 30 minutes
A popular barfi for any occasion in particular Diwali, the Festival of Lights. It’s quick and easy to make too.
Badam Barfi
Ingredients:
200g ground almonds
125g granulated white sugar
90ml water
½ teaspoon of crushed cardamoms or 1 teaspoon of rose water, optional
few strands of saffron, optional
a few sliced pistachios for garnishing
Method:
Dissolve the sugar in the water on medium heat stirring occasionally. Add the crushed cardamoms.
Turn the heat down to just simmering point and simmer gently for 5 minutes.
Add the ground almonds and stirring gently to ensure they combine without forming lumps.
Continue to stir over a low/medium heat for a further 5 minutes or so until mixture starts to leave the sides of the pan turning down the heat further if it starts sticking.
Test the mixture to see if it is ready by taking out a small amount with a teaspoon. Allow it to cool and then roll between your fingers. If it forms a smooth round ball cleanly without sticking to your fingers, the mixture is ready.
Remove from the heat and transfer to a shallow bowl or plate and allow to cool.
Once cool enough to handle, knead the almond mixture for a few minutes to make the almonds less grainy, smooth and slightly glossy.
Sprinkle a few strands of saffron over the mixture and knead gently in the palm of one hand with the fingers of the other for a minute or so.
Roll out the mixture between two sheets of greaseproof paper into a rectangular shape about 1cm thick.
Allow the barfi to cool down completely and then cut the barfi into diamond shapes with a sharp knife.
Serve the barfi as an after meal treat or with a cup of tea time chai.
This barfi can be stored in an airtight container for up to 5 days depending on the ambient temperature.