Slightly crunchy, slightly nutty—Badam Barfi gets its unique flavours from cardamom and rose water. This Indian sweet made from almonds is one of our all-time favourites!
Traditionally made by soaking almonds and grinding it to a smooth paste, this version of the barfi, is the easiest way of preparing the same without any compromise to the taste.
One can either use store bought almond powder or can powder the almonds at home. I have used store bought almond powder , which is easily available in most of the super market shelves, here in Germany!
This is not just my family favourite, but quite popular among our friends and neighbours here! So, I usually prepare it in bulk!
Without too many ingredients going into it, this recipe qualifies to be a quick and easy to prepare one!
Few other recipes with almonds that may interest you:
Badam Katli Pumpkin Halwa Sandwich
Let’s look into the recipe!
Video :
Ingredients:
Almond Powder: 6 cups
Sugar: 3 cups
Water: 1.5 cup
Cardamom: 10
Rose water: 3 tbsp.
Ghee: Little
Method:
- In a pan bring the sugar, water and cardamom powder to boil. Add rose water to it
- Add Almond powder to it and keep mixing until combined
- Now, add ghee to it and mix well
- Meanwhile, on a working board / surface, roll out a baking sheet and grease it with ghee
- Transfer the above prepared almond burfi mixture to the baking sheet
- Knead it well until soft. Now place another greased baking sheet over it and with a rolling pin, roll it flat
- Let it cool for about 10 minutes and mark the desired shape using a knife or a pizza cutter
- Let it completely cool. Once cool, transfer it to an airtight container!
Relish the fresh homemade badam barfi!
Badam Barfi Stories:
For our housewarming ceremony, here in Stuttgart, we invited our friends for a small pooja followed by lunch! I wanted the ceremony to be as close to our South Canara, Tulunad tradition as possible, with the available resources. Indian food is easily available here and good too! But it was next to impossible to find a Tulunad caterer who would prepare and deliver an authentic Tulunad function menu comprising of –”Pickle”, “Kosambri”, “Palya”(mostly 2 varieties), “Chitranna”, “Saaru”, “Plain Rice”, “Rice variety (bisibelebhath), “Menaskai”,”Sambar”, “Majjige huli”, “Jaggery and coconut based payasa”, along with Sapada bhaksha (which I had prepared for the Satyanarayana pooja) –I prepared all these dishes at home, with homemade ghee, coconut and jaggery, without onion and garlic, in the traditional South Canara style. It was strenuous, but I loved doing it (with good planning and help from my husband, I could finish the menu in just 2 hours). It might have seemed unnecessary for many, but the kind of satisfaction that it gave me, was immense. (for, it was my wish to have the housewarming ceremony in the traditional south Canara style). When the guests relished and appreciated it, I felt, it was worth all the efforts!
Along with these items, I prepared Badam barfi too, which I packed in boxes and shared with all the guests who arrived. Everyone loved it so much that whenever I host a party or a get together at home, this sweet dish is requested for! Whenever I think of Badam Barfi, what comes to my mind effortlessly is our house warming ceremony, as it was for this event that I prepared it the most, till date!
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