Prep Time: 5min
Cook Time: 15min
Total Time: 20min
Yield: 9 Badam Burfis
Ingredients
1/2 Cup Almonds/Badam
3/4 Cup Sugar
1 Green Cardamom(Ellachi) Pod
1/4 Cup Milk
Few Saffron Strands
3 Tblspn Ghee/Clarified Butter
Directions
- Soak almonds in hot water for 30 minutes & drain.
- After 30 minutes; remove the skin of almonds & add to a mixie jar. Blend into a smooth paste by adding 1/4th cup of milk & green cardamom pod.
- Heat a pan on medium-low flame; add almond paste, sugar, ghee, few saffron strands & mix everything well. Cook until sugar dissolves completely.
- 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 or dough consistency turn off the flame & if mixture gets overcooked badam burfi will turn brittle.
- Transfer the thick paste onto a greased plate & spread it evenly with a spatula(grease little ghee to the spatula) to 1-inch thickness.
- Wait for 2-3 minutes & once the mixture is warm enough (if mixture cools down completely its difficult to make cuts), cut them into square or desired shapes.
Note: Store it in an air tight container & stays fresh for 2-3 days at room temperature. Stays fresh for a week when stored in refrigerator.
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