Badam Burfi

This recipe can make about 50 pieces.

Ingredients:

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• Badam /Almonds - 3 cups
• Refined Sugar - 4 and half cups
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• ----> For every cup of badam, add one and half cups of sugar.
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• Ghee - 1/2 cup to 3/4 cup
• Milk - 1/4 cup(just to grind badam)
• Saffaron - a pinch(optional)
• Edible Colour - a pinch dissolved in 2 tsp of water
• elachi powder - 1 tsp

Use colour only if you are not getting saffaron. Because adding saffaron will give a natural colour to the burfi.

Method:

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• Grease a plate with ghee
• Boil water and soak badam in hot water for an hour.
• Drain the water and peel off the skin of badam.
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• Add the badams into a blender.Add little milk and grind into a very coarse paste.
• Adjust the quality of milk if needed.
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• Heat a non stick saucepan and add 2 tbsp of ghee.
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• On a low flame,add the ground paste and saute for 5 min without break.
• Now add the sugar and keep stirring.
• The sugar will melt and blend with the badam paste.Add the colour solution/saffaron at this point.
• Do not stop stirring even for a min as the badam will get burnt quickly.
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• At a point when the paste starts to thicken,add elachi powder and little ghee and continue stirring.
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• When the ghee is absorbed fully,add little more ghee.
• Do not add ghee in one shot .Add 1/2 to 3/4 cup of ghee in 2 to 4 steps and continue to stir.
• At a point when the paste does not stick to the pan and the bottom of pan could be seen,switch off the flame.
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• Immediately pour it over the greased plate and spread with a laddle.
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• Allow it to cool under the fan.
• After 5 min,when its still medium hot ,cut into diamond shapes using a knife(first draw horizontal lines and then diagonal lines)
• After an hour,tilt the plate on a flat surface so that the burfi slides off the plate.
• Separate the pieces and store in an air tight container.

Enjoy the rich yummy homemade badam burfi!!!

Note:

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1)Do not stop stirring even for a min.