Badam Burfi Bark
Updated Feb. 13, 2025
- Total Time
- 1 hour 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon ghee, plus softened ghee for greasing
- 1¼cups/120 grams almond flour
- ½teaspoon freshly ground cardamom
- ¼teaspoon kosher salt (such as Diamond Crystal)
- ⅔cup/133 grams sugar
- ⅓cup/80 milliliters water
- ¾cup/128 grams chopped ruby chocolate (see Tips)
- 2tablespoons crumbled freeze-dried strawberries
- Edible flowers, fresh or dried (optional)
- Gold leaf (optional)
For the Badam Burfi
For the Topping
Nutritional analysis per serving (1 servings)
2013 calories; 118 grams fat; 39 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 2 grams polyunsaturated fat; 240 grams carbohydrates; 21 grams dietary fiber; 208 grams sugars; 33 grams protein; 492 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grease an 8-inch square pan with ghee and line with parchment paper. Set aside.
- Step 2
Make the badam burfi: Sift the almond flour, cardamom and salt into a small bowl. (This helps make sure your burfi is smooth and lump-free.) Set aside.
- Step 3
In a medium nonstick saucepan, bring the sugar and water to a boil over medium heat. When the syrup comes to a boil, continue cooking, swirling the pan once or twice, until the sugar syrup reaches one-string consistency (see Tips), 2 to 6 minutes.
- Step 4
Add the almond flour mixture and 1 tablespoon ghee and stir over medium heat until the mixture has pulled away from the sides and puffed slightly, 2 to 3 minutes. Spoon the mixture into the prepared pan and press it into a thin layer using a clean spatula. If it feels too sticky, grease your spatula with ghee and continue pressing. Set the bark aside to cool until warm to the touch but not hot.
- Step 5
Meanwhile, make the topping: In a microwave-safe bowl, microwave the ruby chocolate in 15-second increments, stirring well after each until the chocolate has melted. (Alternatively, if you don't have a microwave, bring a small pot of water to a boil and set a small heatproof bowl on top of the pot, making sure the bowl does not touch the water. Add the ruby chocolate to the bowl and stir until melted, about 2 minutes.)
- Step 6
Pour the chocolate over the bark and spread it into a thin layer by tilting the pan until all the chocolate spreads out over the bark. Tap the pan on the counter a few times to level the chocolate out. Top with crumbled freeze-dried strawberries and flowers, if using (let cool slightly before adding the flowers or the petals might curl). Place the pan in the freezer until the chocolate sets, 10 to 20 minutes.
- Step 7
Top with flecks of gold leaf, if desired, and cut into geometric shapes to serve. To ensure clean slices, let the bark come to room temperature before cutting it. If you cut it while it’s frozen or very cold, the chocolate might shatter. Use a large chef’s knife and cut the bark by pressing directly down with even pressure, wiping the knife between each cut. Store in an airtight container in the fridge.
- Ruby chocolate can be found online or at your local baking store. You can find edible flowers in the herb section of your local market, or you can use dried rose petals.
- To check for one-string consistency, dip a spoon into the syrup and let it cool for a few seconds. Take a tiny amount of the syrup and rub it between your thumb and pointer finger and gently pull them apart. If a single string of syrup forms without breaking when you pull your fingers apart, then the syrup is done. If you prefer to use a thermometer, the temperature should read 235 degrees.
Private Notes
Comments
2-3 minutes is simply not enough to cook the almond flour. For almond burfi, it should be cooked for 8-10 minutes.
Kalustyan’s sells Ruby Chocolate chips and freeze dried strawberries ( foodsofnations.com or at 123 Lexington Ave.NYC)
@T Jones I thought to dye white chocolate as well! I’m not a fan of fruity chocolate, so thanks for clarifying! I’ll melt the white with some cardamom perhaps, then add pink food coloring
I made one recipe of this during the holidays and followed the recipe. It was a hit. When I went to make more, the Ruby Chocolate was not available anywhere. I guess I wasn't the only one making it. I will make it again.
Fun to make and turned out well just by following the recipe closely. I wanted to expand the recipe to use all 340 grams of ruby chocolate I ordered from Amazon. -- and it worked perfectly by adding a sized up bake to a 9X9 pan, along with the 8X8 pan.
I’ve never been competent at gauging syrup so I always use a candy thermometer. I cooked it to 325F as per the instructions, but that clearly was too much. Any thoughts on an appropriate temperature?
@southwest baker I just reread the recipe and see that I misread the temp as 325F. The accurate temp is 225, according to the recipe. No wonder my syrup burned.
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