Badam Burfi (Almond and Cardamom Fudge)
A soft Indian-style almond fudge made with blanched almond flour, cardamom, and a little ghee. A gentle sweet treat for older toddlers and kids.
Ingredients
- 96 g blanched almond flour, fine3.39 oz blanched almond flour, fine
- 100 g sugar3.53 oz sugar
- 1.25 ml cardamom powder0.25 tsp cardamom powder
- 60 ml water4.06 tbsp water
- 10 ml ghee2.03 tsp ghee
- pistachios (optional), thinly sliced, for garnish
Steps
Cook the Almond Fudge
- Lightly grease two sheets of parchment paper with a little ghee and set them aside for shaping later.
- Add half of the ghee, the water, and the sugar to a heavy-bottomed pan and dissolve the sugar over medium heat.
- Lower the heat and stir in the almond flour, breaking up any lumps until the mixture is smooth.
- Raise the heat to medium and cook, stirring constantly, until the mixture thickens, about 7 minutes.
- Drizzle in the remaining ghee and cook for 2 more minutes until the mixture comes together and leaves the sides of the pan.
- Turn off the heat and stir in the cardamom powder until the mixture looks smooth and moist.
- To test, cool a small spoonful from the center, then roll it between greased fingers; it should hold shape and feel dry, not sticky.
- If the test ball is sticky, cook the mixture for another 1 to 2 minutes, then test again.
Shape and Set
- Scrape the hot mixture onto one greased parchment sheet using a spoon.
- Fold the parchment over the hot mixture and knead through the paper for 2 minutes until it turns really smooth.
- Shape the smooth mixture into a square or rectangle using the parchment paper.
- Cover with the second parchment sheet and roll into a thin even sheet about 0.5 cm thick.
- (Optional) Sprinkle thinly sliced pistachios over the top and roll once more to press them in.
- Let the sheet cool slightly, then cut into small squares or diamonds with a greased knife.
- Cool the burfi completely before storing in an airtight container for up to 7 to 10 days.
Nutrition
- Calories
- 171
- Protein
- 3g
- Fat
- 9g
- Carbs
- 22g
Tips by age
Serve as a small, thin sliver only, since this is a sweet treat. Skip the sliced pistachios at this age or grind them finely into the fudge so there are no hard pieces.
Choking safety: Sliced pistachios are a choking hazard for this age. Omit them or grind very fine, and keep pieces thin and small.
Offer one small square as an occasional treat. The pistachio garnish is fine if pressed in thin and small, otherwise leave it off.
Choking safety: Whole or large pistachio pieces can be a choking hazard. Press slices in thin and flat or omit.
Serve as written in small squares or diamonds. The pistachio garnish is fine at this age. Keep portions modest as this is a sugary sweet.
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