Prepare to be transported to the vibrant streets of India with this decadent Almond Cream Fudge, known as Badaam Barfi - a dessert that promises to tantalize your taste buds and elevate your culinary skills! This luxurious treat combines the rich, nutty essence of almonds with the creamy smoothness of traditional Indian sweets, creating a dessert that's not just a recipe, but an experience. Whether you're a seasoned chef or a curious home cook, this recipe will unlock the secrets to creating a mouthwatering delicacy that will impress your family and friends.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 16 pieces
Ingredients
- 2 cups almond flour
- 1 cup sugar
- 1/2 cup heavy cream
- 1/4 cup ghee
- 1/2 tsp cardamom powder
- Chopped almonds for garnish
Instructions
- Begin by gathering all your ingredients: 2 cups of almond flour, 1 cup of sugar, 1/2 cup of heavy cream, 1/4 cup of ghee, 1/2 teaspoon of cardamom powder, and chopped almonds for garnish. Ensure that your work area is clean and organized.
- In a medium-sized heavy-bottomed pan, add 1/4 cup of ghee. Heat it over low to medium heat until the ghee melts completely. Be careful not to let it burn.
- Once the ghee has melted, add 1 cup of sugar to the pan. Stir continuously until the sugar dissolves completely, forming a syrup-like consistency. This should take about 2-3 minutes.
- Next, add 1/2 cup of heavy cream to the pan. Stir the mixture well to combine the ingredients. Continue to cook over low to medium heat, stirring constantly to prevent the mixture from sticking to the bottom of the pan.
- After about 5 minutes of cooking, gradually add 2 cups of almond flour to the mixture. Stir continuously to incorporate the almond flour evenly, ensuring there are no lumps.
- Add 1/2 teaspoon of cardamom powder to the mixture, stirring well to distribute the flavor throughout the fudge. Continue to cook the mixture for another 10-15 minutes, stirring constantly. The mixture will begin to thicken and pull away from the sides of the pan.
- Once the mixture reaches a fudge-like consistency and starts to leave the sides of the pan, remove it from the heat. Allow it to cool for a few minutes until it is manageable to handle.
- Line a square or rectangular baking dish with parchment paper, leaving some overhang for easy removal later. Transfer the fudge mixture into the prepared dish, spreading it evenly with a spatula or the back of a spoon.
- Before the fudge sets completely, sprinkle chopped almonds on top for garnish, pressing them gently into the surface.
- Let the fudge cool at room temperature for about 30 minutes, or until it is firm enough to cut into pieces. Once set, lift the fudge out of the dish using the parchment paper and cut it into 16 equal pieces.
- Store the Almond Cream Fudge in an airtight container at room temperature or in the refrigerator. Enjoy your delicious Badaam Barfi!
Tips
- Use fresh, high-quality almond flour for the best flavor and texture.
- Stir continuously to prevent burning and ensure even cooking.
- Use a heavy-bottomed pan to distribute heat evenly and prevent scorching.
- Keep the heat low to medium to maintain control over the cooking process.
- Allow the fudge to cool completely before cutting to get clean, precise pieces.
- For extra richness, toast the chopped almonds lightly before garnishing.
- Store in an airtight container to maintain freshness and prevent drying out.
- Experiment with adding a pinch of saffron or rose water for a traditional Indian twist.
Nutrition Facts
Calories: 172kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
