Post number 101! my excitement of the maiden 100 does not stop. :D i am still celebrating, Almond bars or BAdam burfi, whatever you call it. I love it and this was one of the shortlists for teh special 100's!
I am super thrilled that these Almond Bars / Badam Burfi came out so well and they are easy to make!
Festivals are a time of celebration and Indian festivals are huge! People take out time to meet family and friends and then it is only about food. There are so many different sweets in India that a life time is not enough to just eat them! Not just that, the same sweet is made differently in different parts.
This recipe is a no milk and no ghee post. Almost all Indian sweets are milk or ghee based and that is what festivals are about , eating food with loved ones with no rules. There are some sweets like the Badam Burfi! which is easy to make and is a low calorie also.
It is made with 3 ingredients, almonds, sugar and water. :) They can be stored up to 2 weeks, it is a different story that they will fly off the plate or the box you have stored them in.
What do we need to make the No bake Almond Bars:
- Almonds
- Sugar
- Water
- Clarified butter - Ghee - for greasing
- 1Tbsp Milk (you can use water)
- Saffron strands
How to make the No Bake Almond Bars:
Step 1: I soaked my almonds overnight and peel them in the morning and pat dry them, leave them to dry on a cloth and under the fan.
Dry each of your almonds to make sure the end product won't spoil. If you have the time leave them in the sun for a day after peeling them. Grind the Almonds to a coarse powder and keep aside.
Step 2: Making of the sugar syrup.The ratio i always use to make the syrup is 1:1, but you can make it as sweet or as less sweet as you want.
The only one step add sugar and water in a pan and boil till the syrup becomes thick and you see the one string consistency.
Step 3: Carefully pour the Almond powder in the sugar syrup, keep mixing to ensure there are no lumps. Mix well and turn off the gas. Add the milk with saffron strands as well at this point.
Step 4: Transfer this dough to a bowl and mix with a spoon, wait for it to become a little cool so you can touch and kneed it. Then you can move it to a parchment paper and roll it using a rolling pin.
If it is too hot to handle and you are pressed for time, transfer it to a greased plate and press with the back of a cup / glass. keep moving the glass in one direction ensuring the dough spreads equally. Let this rest for 10 -15 minutes before you cut into desired shape and leave it for at least 2 hours.
Step 5: Slowly remove each piece and store in an airtight container.
You might also like:
I don't really have a sweet tooth, but i try some stuff and so my blog has a collection of few of these. The ones i am sharing are my favourate for 2 reasons. The sweetness level can be controlled by me and not the recipe :) , they are easy to make.
Chocolate and Maida Burfi - These are also bars that can be cut in any shape, but i cut them teh traditional diamond shape! Take a normal burfi add some chocolate and it easily becomes a popular dish at festivals. The best part of these Burfi's is they are mess free, take one in your hand and you can continue to do whatever you are while you are enjoying a bite.
Shahi Tukda: What do i say about this one? It is my favourate even with all the Ghee and milk. Some dishes are close to your heart for no reason. This is one of those, it is Hyderabad's most favourate dish and i bet you will love it!
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