Burfi is a dense sweet fudge from India. I created two recipes for a recent event and both turned out fabulous! This is super-easy to make on the stovetop, and doesn’t have to be baked. Burfi is often made at Diwali, the Hindu festival of lights in the Autumn, and there are hundreds of varieties. Almond Fudge, or Badam Burfi is made with almond meal. In Ayurvedic cooking, nuts are considered good for Vata types, although burfi can be a bit heavy. To make it lighter, I eliminated milk and used lemon instead. This came out light and luscious. Instead of sugar, I used natural zero carb sweetener, and a bit of raw honey. It is traditionally made with lots of cardamom. Makes one 8-inch or 9-inch pan, about 80 pieces depending on how you cut them.
- 2 tablespoons ghee
- 1/3 cup lemon juice and zest of one lemon (Or substitute alternative milk)
- 1 cup sweetener such as Just Like Sugar Table Top natural chicory root sweetener, or Swerve sweetener, or your favorite dry sweetener.
- 1 1/4 cups Bob’s Red Mill fine almond meal.
- 1/4 teaspoon cardamom powder to taste.
- 1/2 cup chopped almonds
- Prepare a flat pan about 8 or 9-inches square. Line with parchment paper or grease with ghee.
- In a mixing bowl, whisk sweetener and almond meal together. In a large skillet, melt ghee. Add the sweetened almond meal and lemon juice or alternative milk. Stir and cook on medium heat. Stir continuously about 10 minutes till the mixture thickens to the consistency of bread batter, and begins leaving the edges of a pan. Add cardamom powder and remove from heat
- Whip the mixture in the pan with a spoon using round movements for a few minutes to remove any lumps. Stir in the chopped almonds.
- Transfer into the pan and smooth flat to about 1/4 inch thick
- Allow it to cool about 30 minutes. While still warm, cut into 1-inch pieces and allow to cool to room temperature. Store burfi at room temperature in an airtight container.