Kesar Khoya Badam Barfi | Saffron Almond Fudge

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Barfi or fudge is a quintessential sweet for any Indian festival be it Holi, Diwali, Janmashtami, Navratri or Eid. Traditionally, it is made using khoya/mawa or the milk solids that are flavored with a variety of ingredients such as cardamom, rose and saffron. Besides, fruit and chocolate based barfis are also getting very popular these days. However, the barfi that I am sharing with you today is a combination of khoya and almond paste that gives it a nice nutty flavour and texture. And the saffron surely lends it that beautiful aroma and golden hue making it all the more inviting. Not to mention, this barfi is perfect to indulge in during the fasting days.


Kesar Khoya Badam Barfi


Ingredients

  • Almonds - 1/2 cup
  • Milk - 3/4 cup
  • Grated khoya/mawa - 1/2 cup
  • Ghee - 1 tsp
  • Sugar - 4 tbsp
  • Kesar/Saffron strands - a good pinch
  • Kewra/Rose water (optional) - 1 tsp
  • Edible silver paper (warq, optional)


Kesar Khoya Badam Barfi


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Kesar Khoya Badam Barfi


Method
  1. Soak almonds in 2 cups of hot water for half an hour.
  2. Remove the skin from all the almonds and grind to a fine paste along with milk.
  3. Nicely mix the almond paste, grated khoya, ghee, kesar strands and sugar in a bowl.
  4. Heat a non stick pan.
  5. Add in the mixed ingredients and keep stirring on low flame until the mixture attains a dough like texture. In the beginning, mixture would turn thin in consistency but after 7 to 8 minutes it will start thickening. Keep an eye and keep stirring until the mixture starts leaving the sides of the pan and comes together as a dough. 
  6. Add the kewra or rose water and cook for another minute.
  7. Transfer the mixture in a greased thali and smoothen the top using a spatula.
  8. Sprinkle some chopped almonds, edible silver paper (warq) and kesar strands.
  9. Let it cool down to room temperature, then cut into pieces. I used a cookie cutter to give them a round shape. 


Kesar Khoya Badam Barfi


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