Easiest Ever Saffron Almond Burfee
This versatile recipe for Almond Burfee takes 15 to 20 minutes of hands on time. It is a favorite with my family! I have tried the Instant pot version, but actually find the stove top version easier and quicker. Now that does not happen too often. It has taken me a few attempts to get this to the science that I will describe. If you want to get creds for an easy and fool proof dessert, this one is for you. It makes an impressive and easy to put together gift too!
My Story About Saffron Almond Burfee
It has been a busy week in the household. I am throwing in this quick post before we head out for the weekend. We are Boston bound. The daughter is visiting her college. Of course, there are no official college trips around. This is an unofficial one. Nonetheless, the young lady wants to check out her future digs. I accept with mixed feels, this is happening.
My home is getting emptier and soon will be empty. But, again, such are the rites of life. 2021 is breezing along at a fast fast speed. It has not been a bad year, thus far. I am 50% vacinated. So, one shot done and should be complete by the end of the month.
A Little More About the Burfee
As for the burfee, it is essentially an Indian Almond Fudge. It is vegan and as I mentioned it is ridiculously easy to make. It takes 4 ingredients including the saffron. And if you want you can make this with cashew nuts as well. I use ready made almond flour, found easily at Trader Joes or Costco. Not really any different in terms of the result. The few strands of saffron give it a nice pale golden color. An alternate flavoring would be crushed cardamom. Other burfee recipes on this site include Besan Burfee or Chickpea Flour Fudge and an Easy Coconut Burfee
A few tips and tricks
There are a few things to watch to get absolutely perfect burfee or fudge.
- Do not add too much water to melt the sugar. I mean it when I say 1/4 cup.
- Once the almond meal is added, gently cook and mash much like cooking a dough. You ultimately want an almost dough like consistency.
- Use parchment paper to roll out the fudge
And that is it. My version is not super sweet. And if you wish you can use ghee instead of coconut oil.
A ridiculously easy and versatile Indian treat, that comes together in 15 to 20 minutes of hands on time.
Ingredients
- 1/4 cup water
- 1 cup sugar
- 3/4 teaspoon saffron strands
- 2 and 1/2 cups almond flour
- 2 tablespoons coconut oil
- 2 tablespoons sliced almonds to decorate (optional)
Instructions
- Prepare 2 large sheets of parchment paper and set aside.
- In a large wok or other cooking pan (something wide makes it easy to manage) add the water and the sugar and bring to quick simmer. The sugar should melt and the syrup should begin bubbling. It should be thick enough to coat the back of a spoon. Add in the saffron.
- Add in the almond flour, working quickly to stir well into the mixture. This happens very quickly.
- Lower the temperature and add in 1 tablespoon of the oil. Continue cooking and mashing the mixture. It should become faily dry and smooth. It has the texture of dough and will not stick to the sides of the pan or the spoon. This takes about 10 minutes
- Add in the second spoon of coconut oil cook for another 4 to 5 minutes.
- Sprinkle the parchment paper with the sliced almonds (if using)
- Turn off the heat and place the mixture on the parchment paper oover the sliced almonds (if using) Cover with the second piece of paper and roll out to about 1/4 inch thickness. The depends on you. The key is to roll this as close to possible into a square like shape.
- Allow the mixture to cool for 2 hours. Remove the parchment and cut into square or diamond shapes. Allow the burfee to cool completely. It will dry out. You can then enjoy!