Almond cream fudge (badaam barfi)
Almond cream fudge (badaam barfi) recipe in the fudge category
Recipe ingredients:
- 3 cups almonds, blanched and peeled
- 2 cups half-and-half
- 3/4 cup granulated sugar
- 2 tablespoons ghee
- 2 sheets edible silver leaf, optional
Recipe method:
- Put almonds in the container of an electric blender or food processor and grind them to a fine powder.
- Set the ground almonds aside until needed.
- Bring cream to a boil in a heavy saucepan.
- Cook over high heat, uncovered, for 10 minutes, or until it has thickened to the consistency of a cream soup, stirring constantly to prevent burning.
- Reduce the heat to medium.
- Add the sugar, and cook for an additional 2 minutes, or until all of the sugar has dissolved.
- Add the ground almonds and the ghee.
- Stir vigorously and constantly as the mixture begins to lump up and stick to the spoon.
- Release the fudge from the spoon by scraping it off with a knife or teaspoon.
- Continue cooking the mixture for 3 minutes.
- Pour fudge onto the center of a greased square of wax paper or an 8 inch square pan.
- Working quickly, flatten and spread it to an even thickness within the square.
- If you are using edible silver leaf, place it over the fudge and gently press it to make it adhere.
- While the fudge is still warm, cut it into neat diamond shape pieces measuring 1 x 2 inches, using a sharp knife dipped in cold water.
- This fudge keeps for three weeks if it is stored in a tightly sealed container at room temperature and for several months in the refrigerator.
Tags: almond, cream, badaam, barfi, recipe, fudge, recipes, cooking