Sesame Almond Burfi
Sesame Almond Burfi or Til Badam Burfi is made with roasted sesame seeds, store bought almond flour and jaggery. A perfect winter and Makara Sankranti sweet to enjoy with friends and family.
Servings: 16 pieces
Equipment
- blender or food processor
Ingredients
- 1 cup sesame seeds
- 1 cup almond flour see note
- 1 - 1 ¼ cup jaggery powder ( use 1 ¼ cup jaggery if you like it on the sweeter side)
- 2 teaspoons ghee
- 3 cardamom pods, crushed
- ¼ cup water
- few crushed almond & pistachio for garnish
Instructions
- Grease a square pan with ghee and set a side.
- Roast the sesame for 7-10 minutes in medium flame till it lightly changes color. Do not make brown or over roast them. The sesame will start to sizzle in the pan and turn aromatic. Transfer it to a bowl and let the sesame cool completely.
- Transfer the cooled sesame seeds to a blender and coarsely grind them.
- Transfer the mixture to a large bowl and add 1 cup of almond flour and 3 crushed cardamom pods. Mix it well.
- To a wide pan add 1 cup of jaggery ( or add 1 ¼ cup if you like it sweet) and ¼ cup water.
- In medium flame, let the jaggery melt completely. When you start seeing tiny bubble keep a timer for 2 minutes and cook the jaggery syrup.
- After two minutes you will see that the jaggery syrup is bubbling, now reduce the heat to low and add 2 teaspoons of ghee. Mix it and and immediately add the sesame almond mixture. Keep mixing till the mixture comes together and forms one big mass.
- Transfer the mixture to the greased pan and press down the dough with a spatula
- Add slivered almonds and pistachio and gently press them so they stick to the burfi. After 10 minutes of cooling cut them to pieces and let cool completely before enjoying them.
- Stays fresh for a week and up to two weeks in the refrigerator.
Notes
Almond flour can be replaced by roasted peanut powder.
Do not over roast the sesame if not they will taste bitter.
While grinding sesame, pulse it few times to get a coarse powder, do not make fine powder.
We just need to boil the jaggery syrup till you see bubbles, no need for one string consistency.