Sweets · Mitharaan
Badam Burfi
Almond fudge
A mitho (sweet) almond fudge: ground almonds are roasted in ghee, cooked with milk and sugar (with small extra ghee additions along the way) until the mass pulls off the sides of the pan, then set on a greased thali and cut into diamond shapes. Saffron, tejano and poppy seeds finish it.
Ingredients
Make
Method
Tap a number to tick off a step. Tap a time to start a timer.
Grind the almonds.
In a pan over a medium flame, melt 3 tbsp of the ghee. Add the ground almonds and roast them for .
Add the milk and sugar and stir continuously. While stirring, add ghee at regular intervals, 1 tsp every .
Add half of the saffron and tejano. Stir on a low flame until the almond mixture leaves the sides of the pan.
Spread the mixture on a greased thali (plate) and level it. Sprinkle the remaining saffron and tejano and the poppy seeds on top as garnish.
Leave it to set, then cut into diamond shapes.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Can be served any time with a main meal (lunch or dinner) or eaten as a sweet. Keeps 15 days in an airtight container.
Nutrition
EstimatedPer serving
250 kcal
- Protein
- 6 g
- Carbohydrate
- 25 g
- Fat
- 16 g
We estimate about 24 servings from the weight of the dish.
Whole recipe
6,110 kcal
- Protein
- 137 g
- Carbohydrate
- 599 g
- Fat
- 388 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Key points
Roast the ground almonds in 3 tbsp of the ghee for 4–6 minutes on a medium flame. Then stir on a low flame until the mixture leaves the sides of the pan. Let it set before cutting it into diamonds.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos