Badam burfi is an easy and quick diwali sweet recipe which my mother in law generally makes for diwali , but she makes it out of cashew nuts. Burfi is a compulsory one which they make at home for Diwali. As i have already posted KAJU KATLI recipe i wanted to try out burfi with badam | almonds. Bookmark this badam burfi recipe to try out for Diwali 2013 which falls on Nov 2 .
MAKES: 10-12 BURFIS. PREPARATION TIME: 30 MINUTES. COOKING TIME:20 MINUTES
INGREDIENTS:
| BADAM | ALMONDS | 1/2 CUP |
| MILK | 1/4 CUP +2 TBLSP |
| SUGAR | 3/4 CUP |
| SAFFRON | A PINCH(OPTIONAL) |
| GHEE | 1-2 TBLSP |
| CARDAMOM POWDER | A PINCH(OPTIONAL) |
METHOD:
- Soak the badam | almonds in very hot water for 20 minutes.
- Take out the skin and grind it into a smooth paste. Add the milk for grinding.You can use the raw milk or the boiled and cooled milk too.
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- Measure this paste . It came out 3/4 cup paste for me. so i added 3/4 cup of sugar.
- In a heavy bottomed pan , add this badam paste, sugar(equal amount of the paste) and 1 tblsp of ghee.
- Meanwhile grease a pan and keep it aside.
- Stir in this badam sugar mixture in a medium low flame.
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- soak the saffron in 1 tblsp of warm milk for5 minutes and add that saffron milk to this.
- Stir well till the badam mixture becomes a thick mass and starts leaving the sides of the pan. Add the remaining 1 tblsp of ghee.
- Transfer this to the greased plate and when this becomes warm cut it into pieces.
- I just sprinkled some everest milk masala on the top.
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- Badam burfi is ready. You can pack this for friends and relatives for diwali.
Notes:
- Do not add more milk while grinding and make the badam paste watery. Then it will take a lot of time to make the burfi.
- The badam peels can be added to Thogaiyals instead of discarding it.
- You can add yellow food colour to the burfi while making
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