Burfi (also called barfi) is a dense, milk-based sweet fudge-type treat popular in South Asia. Originally from India, the name is a derivative of the Persian word barf (barf!), which means snow.
A few popular varieties of barfi include kaaju barfi (made with cashews), pista barfi (made with ground pistachios), and sing barfi (made with peanuts). The ingredients that all barfis have in common include sweetened condensed milk and sugar. This recipe, for badam burfi, is made with almonds. The ingredients are cooked in a pan and stirred until the mixture solidifies.
- 2 Cups Whole Almonds
- 1 Can (14 oz.) Sweetened Condensed Milk
- 1 C. Whole Milk
- ½ tsp. of Cardamom, Green Ground
- 1 Good-Sized Pinch Saffron, Spanish (About 30 Strands)
- ¼ C. Sugar
- ½ C. Plus 2 Tbsp. Ghee or Unsalted Butter, Melted
- Line a cookie sheet with parchment paper.
- Heat milk in a saucepan over low heat, and bring to a simmer. Remove from heat. Add almonds and saffron. Cover pan and let mixture steep for one hour.
- Place almonds and milk in a blender and pulse until a smooth paste forms.
- Transfer mixture from the blender to the saucepan, and warm over medium heat for a few minutes until the paste is heated through. Add sweetened condensed milk and sugar to the almonds and stir continuously.
- When mixture forms a solid mass, add green cardamom and stir until spices are incorporated. Continue to stir this mixture while slowly pouring in the melted butter/ghee. When the fudge ingredients start to take on a sheen, pour mixture on papered baking sheet, and allow to cool.
- Once fudge is completely cool, cut into squares or diamonds to serve.
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