Monday, November 9, 2015

Kesariya Badam Burfi

"Kesariya Badam Burfi"

"Kesariya Badam Burfi" is a very popular North Indian sweet which is prepared during the festive season of "Diwali"... its The Indian Festival of Lights. 

Its made with "Badam / Almonds" and is flavored with "Kesar" or "Saffron" which not only give it a rich flavor but also imparts a lovely Golden yellow colour to the Burfi. I have followed the traditional way of making the burfi's where the Almonds are soaked overnight, pealed and then cooked.

Here is the simple and easy to follow recipe for "Kesariya Badam Burfi"


Badam / Almonds, shelled - 200 grams
Milk - 2 cups + half cup
Saffron - 1/2 teaspoon
Cardamom Powder - 1/4th teaspoon
Sugar - 3/4th cup.
Ghee - 5-6 tablespoons

For Garnish 

Almonds, silvered - 4-5
Pistachios, silvered - 6-8


Soak Badam / Almonds overnight or at least for 6-8 hours, drain the water as it will get cloudy and wash thoroughly.

 Carefully remove the skin and keep aside...well this is the most difficult part of making these Burfi's and you really need to be patient while pealing the skin off.

Before we start cooking warm half a cup of milk and add the Saffron in it let it sit, it should be ready to use in a couple of minutes.

Keep the silvered nuts handy for garnish.

Take a square pan approximately 8X8 inches and line it with aluminium foil and smear some ghee over it and keep handy. (You van use a thali as well, I have used a cake tin and I have lined it withfoil as it makes it easier to remove once the Burfi is set)


Place the soaked and pealed Almonds / Badam in a grinder add around half a cup of milk and grind it into a fine paste.

 Transfer the Almond paste into a non stick pan, and add the remaining 1.5 cups of milk and mix well.(I usually add the milk to the grinding jar and pulse it for a second or two so that any almond paste which is stuck here and there can be removed easily) Place the pan on low flame and keep stirring.

Within a couple of minutes you will notice that the Badam mixture has started thickening.( Be careful while stirring as at this point you will notice some bubbles and these have a tendency to use a spatula or spoon with a long handle, Safety first!! you can see the bubbles in the picture below.) As the mixture has started to thicken so there are chances that it would stick to the bottom of the pan, add around 3-4 tablespoons of ghee, mix well and continue stirring.

Gently rub the soaked saffron with your thumb and add it to the badam mixture, mix well and continue cooking. The colour might seem really light but don't worry and there is absoloutly no need to add any artificial food colouring.

Continue stirring and slowly the mixture will thicken, add sugar and mix well.

As soon as the sugar starts melting you will notice that that mixture starts to loosen up a bit, but dont stop stirring as at this stage the chances of mixture sticking to the bottom are high. Add the cardamom powder and mix well and add the remaining ghee. Continue stirring.

Within few minutes you will notice that the mixture as started coming together and has got a nice gloss and yellow colour. Turn off the flame and transfer the mixture into the ghee lined pan which we have prepared earlier.

The mixture will be very hot and pliable now, using a spatula or a metallic spoon spread it evenly. Sprinkle the silvered nuts for garnish and let it cool for at least an hour.

Once cool, remove  the "Kesariya Badam Burfi" from the pan and using a sharp knife cut it criss cross into diamond shape.

Serve "Kesariya Badam Burfi" made at home, with lots of love to your family and friends this Diwali and watch them disappear. 

Wishing everyone "A Very Safe and Happy Diwali" 
Stay blessed:).


These "Kesariya Badam Burfi" are very easy to prepare and can be done in less than an hour of cooking time. The most time consuming part is pealing the soaked Badam, however you can always buy pealed Badam and just saok them overnight, if not available then just blanch them and then soak.

However you do, I'm sure you and your family are going to love it. 

No comments:

Post a Comment