Caramel Badam Burfi
Badam burfi, a rich, fudgy treat made of almonds, milk and sugar, is a classic Indian sweet. This version, developed by Ashvin Patel, who runs Surati Farsan Mart in Artesia, Calif., incorporates caramel for an even more decadent sweet that tastes somewhere between mithai and a candy bar. These treats are eaten throughout the South Asian subcontinent for celebrations both big and small, from Diwali to a good score on a test. They travel well and can be frozen for at least a few weeks. If the almond base seems a bit dry, kneading it with your hands will help incorporate the milk mixture more completely.
- Serves: 35 persons
- Nonstick cooking spray
- 2cups/16 ounces whole milk
- 1cup/200 grams granulated sugar
- ¼ounce yellow liquid food coloring (optional)
- 6cups/671 grams finely ground almond flour (from blanched almonds)
- 11ounces/311 grams soft caramel candies (such as Kraft brand), about 1¾ cups, unwrapped
- 10ounces/283 grams whole raw almonds (about 2 cups)
Step 1Grease a 9-by-13-inch metal or glass baking pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the two long sides to create a sling.
Step 2In a large pot or Dutch oven over medium heat, combine the milk and sugar, and bring to a boil, stirring occasionally, 5 to 6 minutes.
Step 3Remove from the heat and stir in the food coloring, if using, then gradually stir in the almond flour until a thick, doughlike paste forms with no pockets of unincorporated almond flour. If the mixture is too thick to stir, use your hands to knead it together. (Be careful, the mixture will still be slightly hot. Let cool for 2 to 3 minutes if necessary.)
Step 4Transfer the mixture to the prepared pan and press it into an even layer using your hands.
Step 5Place the caramels and 2 tablespoons of water in a small saucepan. Cook over low heat, stirring often, until the caramels are completely melted, 6 to 8 minutes. Pour the caramel over the top of the almond base and use a heatproof spatula to spread it into an even layer.
Step 6Evenly sprinkle the whole almonds over the warm caramel and press them in using the back of a spatula to help them adhere. Let cool until the caramel is set and firm to the touch, about 2 hours. Cut into small squares using a serrated knife to serve.