Khoya Badam Burfi/ Dried Milk and Almond Fudge delicious milk and almond based gluten free fudge, an traditional Indian sweet. 
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
Ingredients
- ½ cup + 3 tablespoon 70g Almond meal
- 2 cups 250 g khoya/mawa/khawa
- 1 teaspoon ghee
- ¾ cup 150g sugar
- ¼ cup milk
- 5-6 pods of green cardamom
- Almond or pistachio nuts for garnishing
Instructions
- 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.
Video
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) 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.
Agness of Run Agness Run says
Wow! I have never tried a treat like this one and it seems so finger-licking, Swathi! What kind of milk do you usually use?
Swathi says
Usually for dessert whole milk is the best
Catherine says
These fudge squares are beautiful! Sounds like such a decadent dessert dear.
Noel Lizotte says
So elegant! So pretty! These slices of fudge will look terrific on any holiday table! I can see why they're popular.
Carmen says
These look amazing! I love almond anything. I bet yours taste so much better than any store bought version. 🙂
Sandhya Ramakrishnan says
Swathi , that is a great recipe with khoa and almond meal. I always have almond meal in my pantry as I love it and this is a great dessert to make for my boys.
Veena Azmanov says
I love Indian desserts but I never make them at home. Just an excuse not to eat them lol. This makes me want to go into the kitchen and make some especially since I've been seeing everybody post all those exotic Indian Methai all over Facebook! Saving this for when I can make it.
Sara Welch says
You sound like me, I don't have a ton of patience to make certain recipes either. It's worth the one hour drive! I've never had fudge like this but I'm a sucker for a good fudge recipe.
Helene says
One day before Diwali I realized it was Diwali and I was already too late. It was soo early this year no? I love making sweets with koya as it gives this intense milk flavor. I am not a person who is crazy for sweets but Indian sweets, such as barfi, made with koya is a food dream. Your look super fresh and tempting too!
Joanna @ Everyday Made Fresh says
I love fudge, and I love almonds. I bet that this is such a tasty sweet treat and perfect for the holidays.
Jen says
I'm always looking for new recipes with different flavors. This one looks really good! Just a small square of sweets is really the perfect amount - can't wait to give this a try!
valmg @ From Val's Kitchen says
My husband loves nuts in his fudge, I'm sure he'd be up for trying this. I've never tried making fudge with dried milk.
Srivalli Jetti says
Wow your burfi surely looks so amazing..hope you had a fantastic celebration..btw didn't know Ukkarai is popular in other places too..:)
Adriana Lopez Martin says
This is just a lovely recipe and that background of Diwali it is fascinating. Indian culture is so reach and interesting. I want to try the Khoya Badam Burfi soon =)
Gloria @ Homemade & Yummy says
My husband has a sweet tooth, and he does love his fudge. I know for a fact he has never tried this kind. I will have to surprise him with a batch.