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Prep Time:35 minsAdditional Time:2 hrsTotal Time:2 hrs 35 minsServings:6Jump to Nutrition Facts
Prep Time:35 minsAdditional Time:2 hrsTotal Time:2 hrs 35 minsServings:6
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:2 hrs
Additional Time:
2 hrs
Total Time:2 hrs 35 mins
Total Time:
2 hrs 35 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
There waschakli, a blend of chickpea, lentil and rice flours that was transformed into savory and spicy heaven through the magic of deep-frying, andkodubale, another spicy, crunchy fried snack shaped like bangles, and pakora, or vegetable fritters. There wereladdus, sweet balls of ghee, flour and sugar, andhalwa, a cardamom-scented thick puddinglike dessert. But my favorite was always burfi. Maybe because I knew firsthand that it was such a labor of love.
Thanks to widely available store-bought almond flour, the active time on burfi like my mom made is now just 35 minutes.
As with most Indian dishes, every family has their own unique way to make burfi, based on available ingredients and regional nuances. Growing up, my mother’s family only made burfi with coconut, because almonds were too expensive in India at the time. Others make their burfi with chickpea flour, and many use a heart-stopping amount of condensed milk or ghee (or both).
My mom developed her own recipe for burfi fresh after coming to the U.S. As a 23-year-old immigrant (back before you could just Google recipes), she missed the taste of home and the Diwali celebrations there. With access to new ingredients and an appetite for trial and error, she worked her way to the burfi my family knows and loves today, with my dad a willing guinea pig along for the ride.
When I think about it, mom’s burfi is the perfect edible ode to the fresh start that Diwali represents. My version of her burfi recipe sticks closely to what she developed, but has less sugar and the option to add salted pistachios for a pop of savory flavor to balance out the sweet.
Cook Mode(Keep screen awake)Ingredients1cupblanched almond flour (see Tip)1cupnonfat dry milk¼teaspoonground cardamom½cupsugar½cupwater5threads saffron¼cupfinely chopped salted roasted pistachios (Optional)
Cook Mode(Keep screen awake)
Ingredients
1cupblanched almond flour (see Tip)
1cupnonfat dry milk
¼teaspoonground cardamom
½cupsugar
½cupwater
5threads saffron
¼cupfinely chopped salted roasted pistachios (Optional)
Directions
Combine almond flour, dry milk and cardamom in a medium bowl. Set aside.
Combine sugar and water in a medium saucepan. Cook over medium heat, stirring with a wooden spoon, until the sugar is melted. Add saffron; bring to a boil over medium heat, stirring occasionally. (You’ll see white bubbles appear.) Continue cooking, stirring occasionally, until the mixture reduces into a syrup, about 10 minutes. (You can tell it’s ready when it coats the spoon and the excess drips off slowly.)
Here’s the fun part: shaping your burfi! Spread the dough on a greased baking sheet and score it into a grid to make 24 1-inch squares. (Alternatively, using 1 teaspoon for each, shape the dough into about 30 balls. Or shape the dough into round discs, or use silicone molds to make your desired shapes.) Sprinkle pistachios on top (or roll the balls in pistachios), if desired.
Let the burfi cool at room temperature for at least 2 hours before serving or storing. (The burfi can be stored airtight at room temperature for up to 1 week–but good luck keeping them around that long.) Once cooled, the burfi should have some bite. (If it is soft and chewy, don’t fret. You can just tell your guests that you’ve made peda, a different Indian dessert that’s also served during festivals. Talk about no-fail!)
TipBlanched almond flour is made from almonds that have had their skins removed. It’s lighter in weight and color than regular almond flour, and works better for some types of delicate baked goods. Don’t substitute regular almond flour in this recipe, as it measures differently.
Tip
Blanched almond flour is made from almonds that have had their skins removed. It’s lighter in weight and color than regular almond flour, and works better for some types of delicate baked goods. Don’t substitute regular almond flour in this recipe, as it measures differently.
To make aheadStore in an airtight container at room temperature for up to 1 week.
To make ahead
Store in an airtight container at room temperature for up to 1 week.
EatingWell.com, October 2019
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Nutrition Facts(per serving)213Calories9gFat27gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
