Almond Flour Barfi Without Chashni
A smooth, festive badam barfi made with almond flour, sugar, ghee, saffron, and cardamom. No one-string or two-string sugar syrup is needed.
Ingredients
- 1 cup sugar brown Demerara sugar or regular white sugar
- ½ cup water
- A pinch of saffron strands optional
- 1 cup almond flour
- 5 tablespoons ghee divided
- ¼ cup milk only if needed
- 1 teaspoon Cardamom powder to taste
- Edible silver leaf vark, optional
- Crushed rose petals optional
- Sliced or chopped almonds optional
Instructions
Prepare the sugar mixture.
- Add sugar, water, and saffron to a heavy-bottomed pan.
- Heat until the sugar dissolves fully.
- Bring it to a boil and cook for 1 more minute.
- Do not test for chashni consistency.
Add the almond flour.
- Lower the heat to low or medium.
- Add almond flour gradually while stirring continuously, so it does not form lumps.
Cook gently.
- Keep stirring and scrape the bottom and sides of the pan.
- The mixture may look dry or crumbly at first. Do not increase the heat.
Add ghee slowly.
- Add ghee a little at a time, mixing well after each addition.
- Continue until the mixture becomes soft and starts to come together.
Adjust with milk if needed.
- If the mixture still feels dry and does not hold together when pressed, add milk a little at a time.
- Stir well after each addition.
- Stop as soon as the mixture forms a soft, cohesive mass.
Finish the mixture.
- Test a small portion by pressing it into a ball. If it holds its shape without cracking, add cardamom powder and stir.
- Mix in the final spoonful of ghee, then turn off the heat.
- Let the mixture rest for about 5 minutes.
Roll the barfi.
- Place the warm mixture between two sheets of parchment paper.
- Roll it into an even square or rectangle, about 2 to 3 mm thick.
Decorate and cut.
- Add silver leaf, rose petals, or almonds if using. Cut into squares or diamonds while the barfi is still slightly warm.
Cool and serve.
- Let the barfi cool completely before lifting the pieces.
- Store in the refrigerator, especially if you used milk.
Notes
Add milk only if the mixture stays dry after adding ghee.
Do not cook the mixture for too long after adding milk, as it can become dry again.
Gather any trimmings and roll them into small ladoos for a no-waste treat.
Let chilled barfi sit at room temperature for a few minutes before serving for the best texture and flavor.
Do not cook the mixture for too long after adding milk, as it can become dry again.
Gather any trimmings and roll them into small ladoos for a no-waste treat.
Let chilled barfi sit at room temperature for a few minutes before serving for the best texture and flavor.
