Chocolate Badam Burfi | Chocolate Almond Fudge
Soft and fudgy dark chocolate with almond meal makes for a brilliant Diwali mithai.
Ingredients
- 1/2 cup almonds
- 1/2 cup condensed milk plus 1 tbsp extra
- 2 tbsp butter
- 50 gms milk chocolate
- 150 gms dark chocolate
Instructions
- Dry roast the almonds for 3 - 4 minutes or until they have browned a little and then let them cool down completely.
- Once they have cooled down, pulse in the grinder 2 - 3 times to get a coarse almond meal with a few bits and pieces.
- Chop the chocolates into small pieces. You can use any combination of dark and milk chocolate. In total, there must be 200 gms of chocolate. And use good quality chocolate for the best results.
- In a heavy-bottomed pan, add the chocolate and keep the flame low. Add butter to the chocolate and let them melt together.
- Halfway through, add the condensed milk and keep melting and incorporating everything together.
- Once you have a smooth mixture, add the ground almonds. Quickly stir and mix everything.
- Keep stirring and cooking till butter leaves the sides of the fudge.
- Once it has come together and you can see butter coming out from the bottom and the sides, take it off the heat.
- Take a 7 inch by 7-inch square baking dish or any container. Grease with butter or use parchment paper to cover the bottom and sides.
- Transfer the fudge into the container and refrigerate for a couple of hours.
- After that, take the fudge out of the fridge and remove the parchment paper. Cut the sides to get smooth lines for the large square.
- Then cut into the desired shape and serve.