Badam Burfi
Who would not like Badam Burfi! Absolutely rich in taste and tempting!
Ingredients:
Badam : 200g
Sugar : 400g
Ghee : 200ml approx (melted and warm)
Method:
1. Take enough water in a vessel and bring it to boil. Once it starts boiling, add the badam, close the vessel with lid and switch off the flame. Wait for 1.5 to 2 hours.
2. Drain the excess water, peel the skin of all badams and allow them to become little dry.
3. Grind these badams into a little coarse powder(i.e. not smooth paste). Add little milk while grinding (to get an even coarse powder).
4. Heat a thick bottom kadhai/pan, add the sugar into it. Add 2-3 tbsp of water. The sugar will melt.
Keep stirring the mixture and let the sugar syrup boil for 5-7 min.
5. Then add the badam powder and mix well and make sure no lumps are formed.
6. Once the mixture starts boiling, add 2-3 tbsp of warm melted ghee and stir. The boiling will slow down and again come back to normal. Again add 2-3 tbsp of ghee and keep repeating this step.
7. Slowly the badam mixture will become non-sticky and soon it will turn into a lighter shade. Once you see this colour change, switch off the flame and transfer it into a greased aluminium tray (or any tray greased with ghee all over). Move the tray up and down sideways to make it spread evenly. (Use a big spoon if needed to even it.)
8. Wait for 10 min and cut it into pieces. Allow it to cool down completely.
9. Remove the pieces from the sides first so that the others come out easily.
Ingredients:
Badam : 200g
Sugar : 400g
Ghee : 200ml approx (melted and warm)
Method:
1. Take enough water in a vessel and bring it to boil. Once it starts boiling, add the badam, close the vessel with lid and switch off the flame. Wait for 1.5 to 2 hours.
2. Drain the excess water, peel the skin of all badams and allow them to become little dry.
3. Grind these badams into a little coarse powder(i.e. not smooth paste). Add little milk while grinding (to get an even coarse powder).
4. Heat a thick bottom kadhai/pan, add the sugar into it. Add 2-3 tbsp of water. The sugar will melt.
Keep stirring the mixture and let the sugar syrup boil for 5-7 min.
5. Then add the badam powder and mix well and make sure no lumps are formed.
6. Once the mixture starts boiling, add 2-3 tbsp of warm melted ghee and stir. The boiling will slow down and again come back to normal. Again add 2-3 tbsp of ghee and keep repeating this step.
7. Slowly the badam mixture will become non-sticky and soon it will turn into a lighter shade. Once you see this colour change, switch off the flame and transfer it into a greased aluminium tray (or any tray greased with ghee all over). Move the tray up and down sideways to make it spread evenly. (Use a big spoon if needed to even it.)
8. Wait for 10 min and cut it into pieces. Allow it to cool down completely.
9. Remove the pieces from the sides first so that the others come out easily.
hmmmmm..delicious!!
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