Badam Burfi/ Almond Burfi

 Don't get alarmed by the uninteresting photo that I have captured. It was wee last minute that I thought of sharing the recipe with my readers. I was only left with some so I didn't bother to present it in a nicer way. Sorry.. I guarantee you the taste of this sweet is fantabulous. It is an addictive kind of an Indian sweet. If you like almonds, you will love this...This is a simple recipe which does not require you to check for sugar string consistency. It is sweet, fudgy, soft and melts in your mouth..

Badam Burfi/ Almond Burfi

INGREDIENTS: 

Raw almonds -  1 cup

Fresh milk - 1/2 cup

Brown sugar - 1 1/4 cup

Clarified butter - 7 to 8 tablespoons

Saffron - a pinch

METHOD:

1. First, soak the raw almond in one cup of hot water for few minutes. This way it will be easier to peel the skins.

2. Then, wash the peeled almond in water and put them in a blender with 1/2 cup milk. Grind it to smooth paste. 

3. In a heavy bottom pan, add the almond paste, brown sugar and a pinch of saffron.

4. Keep the flame as low as possible as you don't want the mixture to turn brown easily. The mixture will start becoming a bit watery as the sugar starts to dissolve.

5. Keep stirring continuously until the mixture is semi- thick, at this point you can keep adding the ghee little by little. The almond mixture will tend to absorb clarified butter easily. 

6. Keep stirring until the mixture has turn to a thick consistency that you can it coming together as a dough. if you take some and roll in your hand, that is the right stage to switch off the flame. 

7. Grease a tray with some clarified butter and pour the mixture into the tray.

8. Smoothen the surface with a spatula or any flat bottom of a stainless steel container. This will give an even, non-cracking surface.

9. Let the sweet cool slightly, start cutting into any desirable sizes using a pizza cutter.

7. Separate the pieces and keep them in a stainless steel container in the fridge.

 

Thank you

Abby