Badam Barfi (almond bar-like dessert) is simple to make with a few key ingredients and ready in 15 mins!
Badam Barfi is made from almonds and gives a great nutty protein energy kick! This recipe is very simple and ideal for beginners. It only takes a few ingredients and dessert is ready in 15 mins. For me, this and the Microwave Coconut Barfi is the easiest of the barfi’s to make. These are both my favorite recipes; tried and trusted!
Barfi’s are a type of dessert very common in South Indian subcontinent. Made from various flours, fruits, vegetables, and nuts. They are similar to a fudge or a nutrition bar. Some are cut in squares, some in diamonds, any shape you like. Mixture is cooked, laid out in a tray and cooled to set, then cut and served at room temperature.
This Badam Barfi is a great make ahead option, stays great in the fridge for a week or freeze it for later. Freeze the extras and enjoy it another time. Ideal for make ahead option.
Thank you to my dear MIL for this recipe, I love how easy it is to make and how great it turns out every time! This is a keeper.
Makes: 8 X 8 square pan or 9″ round pie dish (approx 16 pieces)
Time: 15 mins
Level of difficulty: One of the easiest Barfi’s!
Ingredients:
- 2 cups of ground almonds (skin on or off, whatever you have on hand)
- 1 cup soji (semolina)
- 3 tbsp Butter or Ghee
- 1 can Sweetened Condensed Milk
- 1/8 tsp cardamom powder (elaichi)
- Sliced Almonds for garnish
- Optional: A pinch of Saffron
- Optional: 1/4 cup of edible gum (gundar)
Method:
- Using a grinder/food processor/spice mix any device you have; grind up the almonds in 2 batches. Grind half of them into a powder texture. Make the other half into a slightly courser grind with bigger pieces. Need 2 cups after grinding, not measured as whole almonds. Set aside.
- If using gundar, add to a cold pan with 1 tbsp butter/ghee and edible gum. Turn on the heat to medium low heat, stir fry till lightly golden and popped. Takes about 4-5 mins. Set aside to cool.
- Optional: Grind the gundar as well. (I prefer not to get big chunks stuck in my teeth). You can leave them whole popped if you like the texture of it in the final dish.
- In a pan add the other 2tbsp ghee and soji. Stir fry for 5 mins on medium heat till it just starts to color and you can smell it. Do not leave the pan, once soji starts getting color it will burn very quickly.
- Add ground almonds and stir fry for another 5 mins till lightly toasted and you can smell the nuts. The mixture should be dry crumb, lightly brown in color with a toasty smell.
- Turn off the heat. Add saffron, elaichi, and condensed milk. Stir in well to fully incorporate. It will come together in a sticky dough.
- Grease or use butter paper on the bottom of a tray. Be sure the tray is at least 2″ in height. 8″ X 8″ square of 9″ pie dish works well.
- Transfer mixture to the pan. Using spatula press it down evenly in the dish with smooth surface on top.
- Add the sliced nuts on top to garnish. Press them down to make the nuts stick to the mixture.
- Set aside for 1 hour, then cut into pieces and serve at room temperature
Tips:
- The trick to frying airy gundar is to add them to a cold pan and butter. Adding to a hot pan/oil makes them pop from the outside but stays hard inside.
- Badam Barfi can stay in an airtight container in the fridge for a week. Or it even stays great in the freezer, layer with parchment or butter paper. Remove as many pieces as you want, thaw at room temp and ready to eat. A great make ahead option.
- Along with the almonds, you can change it up and add other nuts if you like Pistachios, walnuts…etc. Just be sure almonds is the largest portion. In total you need 2 cups worth.
- You can add other whole seeds like Pumpkin, Pine nuts or even dried cranberries for added crunch and pop of color.
- Check out other such simplified delicious recipes in the Sweets section.