Badam Burfi/Almond Burfi

Prep Time: 10min
Cook Time: 15min
Total Time: 25min
Yield: 9-12 Servings

Ingredients

3/4 Cup Almonds
3/4 Cup Sugar
1/4 Tspn Green Cardamom(Ellachi) Powder
1/2 Cup Water
1 Tblspn Ghee/Clarified Butter

Directions

• Heat a pan on a low flame & dry roast almonds until raw smell goes away. Turn off the flame & let the almonds cool completely before adding it to a mixie jar.

• In a dry mixie jar add almonds, cardamom powder & grind it into a fine powder. keep aside.

• Heat a pan on medium flame; add water, sugar & bring it to a boil.

• Add almond powder & mix well. Stir it continuously with a spatula so that it doesn't get burned at the bottom & mixture starts to thicken.

• Once it forms a thick paste add ghee & mix everything well. 

• Stir continuously until mixture starts to leave its sides (mixture has to be moist but not dry).Turn off the flame.

• Immediately transfer almond mixture to the greased plate & spread it evenly with a spatula(grease little ghee to the spatula) to 1-inch thickness. 

• Wait for 10 minutes & once the almond mixture is warm enough (if mixture cools down completely its difficult to make cuts), cut them into square or desired shapes. 

• Serve almond burfi.

Note:

• Store it in an air tight container & stays fresh for a week at room temperature. Stays fresh for 3-4 weeks when stored in refrigerator.
• You can also soak almonds in hot water for an hour & discard the skin. Dry them on a paper towel & grind into a fine powder.