Almond Jaggery Burfi Sweet
This simple Indian sweet is made with almonds and jaggery. It is flavored with cardamom powder.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Ingredients (1 cup = 240ml )
- 1 ½ cups almonds / badam (or 2 cups fine almond flour)
- 1 ¼ cups jaggery grated or powdered or coconut palm sugar (measure loosely, do not pack tightly)
- ¼ cup water (60 ml or 4 tbsps.)
- ⅛ teaspoon green cardamom powder / elaichi or 4 cardamoms
- 1 teaspoon almond oil or ghee for greasing the pan or use a parchment paper
- 1 teaspoon sesame seeds or chopped pistachios (for garnish)
How to make the recipe
- Grease a tray, square pan or plate. I use a 8 inch brownie pan.
- Add almonds and cardamoms to a mixer jar. Grind them to a powder. Do not overgrind to the extent they begin to release oils.
Make Jaggery Syrup
- Dissolve jaggery with water in a pan and strain the liquid to remove any impurities. Rinse the pan and return the syrup back to the pan.
- Boil the jaggery syrup till it reaches soft ball consistency.
- To test add ½ tsp of the syrup to a bowl of water, You should be able to make a soft ball.
How to Make Almond Jaggery Burfi
- Add the ground almond powder and switch off the heat. Stir well until the almond meal blends well. Pour it to the greased tray and sprinkle sesame seeds or chopped nuts.
- Leave it undisturbed for 5 to 6 hours and cut it to squares. If it does not set, it means the jaggery syrup wasn’t cooked well. You can return the entire almond jaggery mixture to the pan and cook for a little longer. When it is done you will be able to make a non-sticky ball.
NUTRITION (estimation only)
Calories: 79kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Potassium: 45mg | Sugar: 10g | Calcium: 21mg | Iron: 0.3mg
