Easy Almond Burfi
Recipe - The Fresh Grocer - Corporate
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
Bowl & Basket Specialty Ghee Non-Stick Cooking Spray, 5 fl oz, 5 Fluid ounce
$4.69$0.94/fl oz
Bowl & Basket Granulated Sugar, 4 lb, 4 Pound
On Sale! Limit 4
$3.49 was $3.69$0.87/lb
Dasani Purified Water, 16.9 fl oz, 24 count, 405.6 Fluid ounce
$6.99$0.02/fl oz
Bowl & Basket Specialty Super Fine Blanched Almond Flour, 1 lb, 16 Ounce
$6.99$0.44/oz
Bowl & Basket Ground Cardamom, 0.75 oz, 0.75 Ounce
$2.79$3.72/oz
Bowl & Basket Specialty Roasted & Salted Pistachios, 16 oz, 16 Ounce
$8.99$0.56/oz
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.