Easy Almond Burfi
Recipe - Dearborn Market
Easy Almond Burfi
Prep Time5 Minutes
Servings12
Cook Time10 Minutes
Ingredients
4 tsp Bowl & Basket Ghee, divided
1 cup Bowl & Basket granulated sugar
½ cup water
2 cups Bowl & Basket Specialty almond flour
½ tsp Bowl & Basket ground cardamom
¼ cup Bowl & Basket pistachios, finely chopped
Directions
- Add 2 tsp of ghee to the bottom of a heavy bottomed saucepan, then add the sugar and water. Bring to a simmer over medium heat and stir until sugar has fully dissolved, about 2-3 minutes.
- Once sugar has dissolved, whisk in almond flour and stir while continuing to cook the mixture for 2-3 minutes to toast the almond flour then add in the remaining 2 tsp of ghee and cardamom powder and cook for another 3-5 minutes or until it is smooth and comes away from the edges of the pan. Remove from heat.
- Empty almond mixture onto a greased sheet of parchment paper and, using another piece of greased parchment paper on top, gently knead the mixture until it is smooth and not sticky.
- Shape into a rectangle and roll the mixture out between the two pieces of parchment paper to ¼ inch thickness, then sprinkle with chopped pistachios and roll once more to push the pistachios into the burfi.
- Let cool for about 20 minutes, then use a greased knife to cut into desired shapes. Let cool completely, then store in an airtight container.
5 minutes
Prep Time
10 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Not Available
Bowl & Basket Sugar Honey Graham Crackers, 3 pack, 14.4 oz
$2.99$0.21/oz
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
$7.49$0.02/fl oz
Not Available
Not Available
Not Available
Directions
- Add 2 tsp of ghee to the bottom of a heavy bottomed saucepan, then add the sugar and water. Bring to a simmer over medium heat and stir until sugar has fully dissolved, about 2-3 minutes.
- Once sugar has dissolved, whisk in almond flour and stir while continuing to cook the mixture for 2-3 minutes to toast the almond flour then add in the remaining 2 tsp of ghee and cardamom powder and cook for another 3-5 minutes or until it is smooth and comes away from the edges of the pan. Remove from heat.
- Empty almond mixture onto a greased sheet of parchment paper and, using another piece of greased parchment paper on top, gently knead the mixture until it is smooth and not sticky.
- Shape into a rectangle and roll the mixture out between the two pieces of parchment paper to ¼ inch thickness, then sprinkle with chopped pistachios and roll once more to push the pistachios into the burfi.
- Let cool for about 20 minutes, then use a greased knife to cut into desired shapes. Let cool completely, then store in an airtight container.