This year’s Diwali/Deepavali come and gone yes it is on October 18th,the festival of lights, celebrated all over India for the victory of Lord Rama over the demon king Ravana. Nowadays I am lazy when comes to Indian sweets making. Still for Diwali my inner conscience woke up and I decided to make the treats. If you are India, you can buy the sweets from the shop and make some which are not available in the store. But here in US, the Indian store is almost a 1 hour drive and going to that store is not easy. If I need sweets for Diwali I need to make it on my own. That is what I did. This Khoya badam burfi: Dried Milk and almond fudge is a easy dish you can think of.
During my last Indian store visit I bought Khoya (dried whole milk), if you make it at home it will be cheaper but I don’t have the patience to make it. Instead of soaking peeling and grinding almond into almond paste, I used my store-bought almond meal. If you have khoya, almond meal, sugar, milk and little ghee this yummy Khoya badam burfi is ready to be made. My hubby told me it is addictive. When it comes to traditional recipes, I don’t worry about healthy part by changing with healthy flour or reducing fat or sugar. For me make it the way it is supposed to be but make less of it.
For this Diwali I made Khoya badam burfi, Kerala Mixture, kara sev, fafada , boondhi, and Ukkarai. Without Ukkarai Diwali is not Diwali for me. One thing you need to make sure is that to cook in a slow flame. If possible on gas stove at point 1. Then only it can retain the white color and make sure to stir continuously. If you need to take a break ask somebody to stir, otherwise it will get burned and you can see burned bits at the bottom. My khoya badam burfi recipe is modified version of 2-3 recipes. I increased the amount of almond than most of the recipes. If you are able to get hold of almond meal and khoya, you can make this delicious treat within 30 – 45 minutes.
Here comes my delicious addictive, Khoya Badam burfi.
Khoya Badam Burfi: Dried Milk and Almond Fudge
- ½ cup + 3 tablespoon 70g Almond meal
- 2 cups 250 g khoya/mawa/khawa
- 1 teaspoon ghee
- 3/4 cup 150g sugar
- ¼ cup milk
- 5-6 pods of green cardamom
- Almond or pistachio nuts for garnishing
- In a skillet add almond meal and slightly roast at slow flame (gas stove 1) for 5 minutes and set aside.
- Process the khoya in a food processor until it has completely crumbled.
- In the same skillet add ghee and add khoya roast until it starts to soften, do not let it get brown. Then add sugar, almond meal and stir for few times and then add milk and continue to cook until the mixture starts to thickens and leaves from the pan.
- Transfer to greased plate ( it will be better if it lined with parchment paper) and flatten with spatula into single layer then top with nuts Let it set and then chill it in the refrigerator for at least 2 hours till it gets firm. Cut it into shapes of your choice and remove from the pan.
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This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.