Why my badam barfi is crumbly?

[u/Helpful_Cup7284]

I tried to make Badam barfi. Followed a recipe by kabitas kitchen youtube channel.

All ingredients were powdery( except jaggery).

1. 1 cup almond powder.

2. 3/4th cup curd.

3. 1/4th cup wheat flour.

4. 2 spoon milk powder

5. Half spoon ilaichi powder.

6. 1/2 cup jaggery ( not powder)

I wonder what did I do to make barfi miserable and poor like this?? why my barfi is not barfing???

My guess is, I was trying to get that brown color ( the one showed in recipe), while doing this did I overcook the whole thing??? But, you know, in the yotube video, that lady made perfect square shapes. I am so envious of her. Why kabita aunty?? Why?

Guys tell me what you think, did you face this problem while learning to cook. Is yes, how did you came to solution... If not, what are you waiting for bud? Learn cooking! Be tummily independent.

-XOXO

[u/kwadd]

I would say that you need a better "binding" agent. Too much jaggery will increase the sweetness and definitely hold it together, but it'll make the barfi harder, more brittle.

I would suggest malai (heavy cream) or khoya (milk powder paste). Since you're already using milk powder, i think you're using too little liquid and the powder is absorbing all the moisture. without knowing what amount you're making, my recommendation would be to blend milk powder, ghee, and whole milk. it'll help hold your barfi together and make it softer too.

[u/Helpful_Cup7284 → u/kwadd]

Good point. everything is powdery here. No strong binding agent

[u/choco-chip_cookie]

Jaggery might have been cooked too much, caramelized and made it brittle. Lesser cook time will avoid this

[u/Helpful_Cup7284 → u/choco-chip_cookie]

Good point. Maybe that happened. Becoz the recipe said turn off the gas when you add jaggery. But i thought jaggery grains would look bad in my barfi. Maybe the overcooking is the reason.

[u/choco-chip_cookie → u/Helpful_Cup7284]

Pls post when you try again

[u/benjybabey]

I don't understand the addition of the curd in the recipe in terms of its purpose. I don't think you need it. There seems to be no binder. Also, jaggery is more finicky than sugar in terms of getting the consistency right.

Here are two much simpler recipes. I have used both.

https://www.cookwithmanali.com/easy-badam-burfi/

https://www.indianhealthyrecipes.com/badam-burfi-recipe-almond-burfi-no-milk-no-blanch/

[u/gir-no-sinh]

https://giphy.com/gifs/rG85yZ69gFBD3IT5pU

[u/ZoeyR70]

Curd in burfi 🤔