It’s often described as a kind of fudge.
Even chocolate burfi is a thing!
This was our family ritual every fall in preparation for Diwali.
It’s a multiday celebration of good triumphing over evil, and signifies a fresh start.
But what it’s really all about, my mother says, is family, friends and food.
While I don’t remember the new clothes thing ever happening at our house, the food was unforgettable.
There wereladdus, sweet balls of ghee, flour and sugar, andhalwa, a cardamom-scented thick puddinglike dessert.
But my favorite was always burfi.
Maybe because I knew firsthand that it was such a labor of love.
What took us days to make takes you just minutes."
Combine sugar and water in a medium saucepan.
Cook over medium heat, stirring with a wooden spoon, until the sugar is melted.
Add saffron; bring to a boil over medium heat, stirring occasionally.
(You’ll see white bubbles appear.)
Continue cooking, stirring occasionally, until the mixture reduces into a syrup, about 10 minutes.
Reduce heat to low.
Slowly fold in the flour mixture, using the wooden spoon.
The dough will be crumbly at first but will come together as you continue to work it.
The dough will pull away from the sides of the pot and form a ball.
Continue working the dough with the wooden spoon.
It will be somewhat tough (not as soft as cookie dough, for example).
Test the dough by pulling off a small piece with wet fingers and rolling it into a ball.
Remove the pot from the heat.
Here’s the fun part: shaping your burfi!
Spread the dough on a greased baking sheet and score it into a grid to make 24 1-inch squares.
(Alternatively, using 1 teaspoon for each, shape the dough into about 30 balls.
Or shape the dough into round discs, or use silicone molds to make your desired shapes.)
Sprinkle pistachios on top (or roll the balls in pistachios), if desired.
Let the burfi cool at room temperature for at least 2 hours before serving or storing.
Once cooled, the burfi should have some bite.
(If it is soft and chewy, don’t fret.
Talk about no-fail!)
Tip
Blanched almond flour is made from almonds that have had their skins removed.
Don’t substitute regular almond flour in this recipe, as it measures differently.
To make ahead
Store in an airtight container at room temperature for up to 1 week.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
