Today I’m posting just about one of the most bling bling things ever to come out of my kitchen! After something of rather long blogging break (so my apologies to loyal readers who as wondering what on earth I’ve been up to, but I can assure you, all is fine is rather busy), I’ve kept the Indian theme going from my last post and have made a batch of badam barfi.
This is an Indian sweet which rather loosely translates (in culinary terms) as almond fudge. But the really, really, really fun and frankly fabulous thing this little sweetmeat is that it is finished off with silver leaf on top. How cool is that? Frankly, it looks completely awesome! Sparkle, sparkle!
As sensational as this looks, it is actually really rather easy to make, and it is certainly a whole lot simpler than “normal” fudge. To be honest, I’ve actually struggled over the years to make “normal” fudge successfully, often ending up with something a bit too grainy and over-caramelised, rather than the expected silky-smoothness. This recipe is completely different. You start off by boiling sugar and whole milk to make a syrup, then add finely ground almonds and cook until thick. While warm, them mixture is soft, but it sets firm and can be cut into pieces.
You’ve got some freedom with how to flavour the barfi, but from I could see online and in my cookbooks, cardamom is pretty much essential if you’re making the almond version. I added some of it when I added the almonds to the syrup, and the rest just at the end of cooking to keep the aromatic qualities of the spice. I also added a little ghee to the mixture, both to prevent it sticking, but also to add the wonderful nutty flavour and aroma that you get from this browned butter. I also added a few chopped pistachios to add some colour to the barfi. I don’t think these really had an impact on the flavour, but the flecks of green certainly looked pretty against the silver and creamy almond barfi.
Now, there was one little drama when it came to the flavour. What about the almonds? The nuts I used did not have the sharp almond flavour you would associate with a Bakewell tart or a glass of amaretto liqueur, so should I add some almond extract to the barfi? Well, it looked like the answer ought to be a firm no. A few sources cautioned specifically against using bitter almonds as this would spoil the flavour, and I can see how this would be the case if you went crazy with the almond flavour. However, I always find that almond flavour needs a little boost, so I added a couple of drops (not teaspoons, drops!) which in this case really worked well. Just enough to give the merest hint at the almonds it is made from, without overpowering your sense of taste. However, you don’t need to limit yourself to this flavour combination, delicious as it is. You could skip the cardamom and instead add some saffron for a brilliant colour and exotic flavour, or use rosewater for a floral note. You can also replace the almonds for other nuts, such as pistachio or cashew, or finely-ground coconut.
To make badam barfi (makes around 32 pieces):
• 400g white sugar
• 400ml whole milk
• 300g finely ground almonds
• 1/2 teaspoon ground cardamom
• 1 tablespoon ghee (*)
• 2 handfuls pistachios, roughly chopped
• silver or gold leaf, 8 sheets
1. Put the milk and sugar into a saucepan. Cook to the thread stage (110°C / 230°F).
2. Add half the cardamom and all the ground almonds. Cook until the mixture is thick and comes away from the sides of the pan – a drop left to cool on a plate should hold its shape and be slightly firm. This can take up to 15 minutes (or longer) so be patient and keep stirring to prevent burning. It will be a good upper arm workout!
3. Add the rest of the cardamom, the ghee and the pistachios. Stir well, then divide between two square trays lined with greaseproof paper (I also rubbed each lightly with a little ghee to help prevent sticking).
4. Use a rubber spatula to smooth the top of the barfi. Take a sharp knife and score lightly (I did squares of 3x3cm, but diamonds also look good). Leave until completely cold.
5. Cover the top of the barfi with silver leaf (you will need around 4 per tray, 8 in total). Press the silver leaf down with a soft brush, then use a sharp knife to cut the barfi into pieces.
(*) To make ghee: melt unsalted butter on a low heat, and watch it like a hawk. It will hiss and spit, then calm down. The solids will turn light brown and the butter will develop a nutty aroma. Remove from the heat, strain and put to one side to cool.
Worth making? This was really easy to make and the results are both delicious and look stunning when presented at the end of a meal.