Almond (Baadam) Barfi

My daughter asked my mother to teach me how to make this.

  • Almonds : One cup.
  • Milk : 3/4 cup.
  • Powdered Sugar : 1 cup and 1 tablespoon.
  • Ghee : one tablespoon.
  • Saffron strands.

Soak the almonds in water for 24 hours. A shortcut is soaking them in hot water for an hour. But the difference in these two methods is drastic and I highly recommend the former.

Remove the almond skin. Run the skins thru the mixie for a minute. This will effectively deodorize the jar. Rinse the jar and then add the peeled almonds and some saffron. Pour a quarter cup of milk. Blend the almonds into a paste. Add more milk to get a soft paste.

In a pan, combine one cup of powdered sugar, the almond paste and ghee. Cook on low flame. Keep stirring. This will take a lot of time. This must be done at low heat. Keep on stirring. When it starts to become a malleable dough, you are ready for the next step. Remove from the stove but continue stirring.

Coat your hands with powdered sugar and start kneading the paste into a ball. Be careful as it will be very hot and sticky. But eventually it will turn a ball.

Use a greased rolling pin to make it into a flat bread kind of shape about half an inch thick.

Use a greased pizza roller knife to cut into preferred shapes.

Sprinkle a little powdered sugar to prevent these pieces from sticking together when storing them.



Published by Imran

A s/w engineer by profession, I cook for my family.

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