This rich traditional Indian sweet is a favourite on special occasions — Swati Agarwal shares her grandmother’s recipe.
Ghee: Slight, for greasing kadai
Soak almonds for 7 to 8 hours
Peel off the skin
Grind in mixer with minimum quantity of water
Add sugar to the almond paste
Take a thick-bottomed kadai and grease it slightly with ghee
Pour the almond-sugar mixture into the kadai and stir constantly on low heat, taking care that the paste does not stick to the bottom
The mixture will first become thin as the sugar melts and then thicken into tight dough
Test whether dough is ready by making a small ball with fingertips. It shouldn’t stick to the fingers
Take the dough off the heat and knead it well
Roll the dough on a platform to the required thickness
Cut into the desired shape
Badam barfi is now ready to be served.