Today, I would like to put up Almond Burfi, an authentic Indian Sweet, ideal during celebrations.. ! This North-Indian dessert is really easy to make. It does not require too many ingredients , but is rich in flavor & finger-licking good. It can be served as dessert or snack. This classic sweet is a favorite of mine and one of the sweets I prepared for Diwali Here’s how you make this easy-peasy sweet dish…Enjoyy!
Whole Almonds - 300 g
Milk - ½ l
Ghee - 5 to 6 tbsp
Sugar - 2 cups
Thick cream - 200 ml
Cardamom pwd - ¼ tsp
Saffron - few strands
Soak almonds in warm water for 20 milns.
Peel off the skin.
Put the almonds into a blender, add milk and grind gently to make a smooth paste.
Set up a deep non-stick pan on low medium heat.
Add mik to it and bring it to boil.
Allow it to boil in low flame, until it turns to almost half in quantity.
Once, it is thickened, add the almond paste to it.
Stir well and cook the paste for 3 to 4 mins.
Now add ghee and stir to mix well.
Add sugar, thick cream, cardamom pwd and few strands of saffron.
Cook the mixture on low heat, stirring constantly to prevent sticking to the pan.
Add the remaining ghee and stir well.
Keep cooking the mixture until most of the moisture in it dries up.
It will start to thicken and becomes less pliable and starts leaving the sides of the pan now.
Also you can see small amount of ghee beginning to separate from it.
When there is no more sticking to the pan, you will know your Badam Barfi is ready.
Grease a plate with little oil / ghee.
Spoon the almond mixture onto a flat plate to cool.
While the fudge / Burfi is still warm, cut it into square or diamond shapes.
Serve warm or at room temperature.
Yummy Badam Burfi ready to relish.