19 December, 2019
Easy Saffron-laced Baked Badam Burfi or Almond Fudge (gluten-free, vegan, low-sugar)
This year for Diwali/ Deepavali, I had made a baked version of almond burfi and my friends loved it during a potluck dinner. After a friend asked me for the recipe recently, I finally made it again to finally document the recipe and share it. It is almost Christmas now, so there is more opportunity to make sweets for a party!
Badam burfi is typically made using blanched almonds and sugar syrup. It is an elaborate procedure that involves stirring frequently on a low flame.
Enter blanched almond flour, and it makes the method so much easier! And I have been able to take it one step further- completely eliminate the stove-top cooking. Just mix and bake- voila! You have delicious badam burfi with minimal effort.
The magical color and flavor that pure saffron offers! Just heavenly!
Here are some pictures of the steps involved:
Easy Saffron-laced Badam Burfi or Almond Fudge (GF, vegan, low-sugar)
Ingredients:
2 cups blanched almond flour
2 Tbsp coconut flour
1/3 cup raw sugar (can use coconut sugar/ sucanat/ white sugar)
1 tsp baking powder
3 tbsp almond milk (or any plant-based milk or dairy milk)
2 tbsp water
A fat pinch cardamom powder
3 generous pinches of saffron strands
Method:
- Heat oven to 350 °C and line a 8 x 8 inch square pan with parchment paper
- In a bowl, combine almond flour, coconut flour, sugar, baking powder and cardamom powder
- In a small pan warm milk and water together and add the saffron strands in it.
- Once the color turns yellow, turn off the heat and add to the flours
- Mix well to avoid lumps, transfer to the baking pan and bake for 22-24 minutes till the edges turn slightly brown.
- Remove from oven and cool completely before cutting into squares.
- Store in an airtight container outside for up to 5 days or up to a month in the refrigerator. But, I bet they won’t last that long!
8 thoughts on : Easy Saffron-laced Baked Badam Burfi or Almond Fudge (gluten-free, vegan, low-sugar)
Just waiting for this recipe. I loved it so much when I had them last time you made it for us. I am gonna try them tomorrow for sure.
Thanks for trying it out and the feedback Suchi!
Finally made it.Delicious and very easy receipe.
Great! Glad that you all liked it
. Thank you
Can we sub the coconut flour ? Also can I use coconut milk instead of almond milk ? And palm jaggery instead of the sugar ? Also how runny or solid should the batter be ?
Thank you !
I would suggest to add more almond flour to sub the coconut flour. Yes, any milk can be used in place of almond milk. Jaggery might give a slightly different taste, I have not tried it in this recipe. Let me know how it turns out!
can we make almond flour at home?
Yes! We can grind almonds carefully in a blender to make a powder. Don’t blend it too much or it will turn into almond butter