Badam Burfi | Almond Burfi Recipe

ript type="application/ld+json">{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Untitled","author":{"@type":"Person","name":"Raji"},"datePublished":"2016-04-09 13:57:44","image":"https:\/\/foodandremedy.com\/wp-content\/uploads\/2016\/04\/badami-burfi-2.jpg","description":"Badam Burfi can prepared in many different ways. Traditionally we make the burfi with grinding the badam\/Almonds with milk and takes about an hour to do it. With the aroma of kesari\/saffron the taste of this badami burfi is heavenly :) I am making the burfi traditional way, though it takes long time to make, it tastes really good. It is worth all the effort.","recipeYield":"35 to 40 pieces","prepTime":"PT5M","cookTime":"PT45 to 50M","recipeIngredient":["1 cup almonds","11\/2 to 2 cup sugar","3 to 4 TBSP ghee","1\/8 tsp saffron (soak in milk)","1\/2 to 3\/4 cup milk","2 to 3 cup water"],"recipeInstructions":["Grease a plate with ghee and keep it ready.","Boil the water and add almonds and turn off the heat. Leave it for a minutes and then drain the water.","The almonds looks like this!","Then squeeze the almond and remove the skin and repeat for all almonds and keep it ready.","Grind the de skinned almonds along with milk to a fine paste. Add this paste to a thick bottom pan, add sugar, add saffron soaked milk, 2 TBSP ghee and mix it well.","Turn on the heat to medium low, keep stirring the mix to avoid burning.\r\nAfter 15 minutes, mix becomes thick, add 1 to 2 TBSP ghee ","Keep on stirring until the sweet mix leaves the bottom of the pan.","Transfer the mix onto the greased plate. ","Smear little ghee to a flat bottom cup, gently rub it on the mix. ","Once the mix cools down a little, cut it to a desired shape and size using a pizza cutter or with a knife. Enjoy this delicious burfi :)"]}
https://www.youtube.com/watch?v=6A8RkQUzksE
Badam Burfi can prepared in many different ways. Traditionally we make the burfi with grinding the badam/Almonds with milk and takes about an hour to do it. With the aroma of kesari/saffron the taste of this badami burfi is heavenly :) I am making the burfi traditional way, though it takes long time to make, it tastes really good. It is worth all the effort.

Ingredients

[the_ad id="4800"]
Tools
Stainless Steel Strainer, Stainless steel utensils, Stainless Steel wok (bandle)

Instructions

  1. Grease a plate with ghee and keep it ready.
  2. Boil the water and add almonds and turn off the heat. Leave it for a minutes and then drain the water.
  3. The almonds looks like this!
  4. Then squeeze the almond and remove the skin and repeat for all almonds and keep it ready.
  5. Grind the de skinned almonds along with milk to a fine paste. Add this paste to a thick bottom pan, add sugar, add saffron soaked milk, 2 TBSP ghee and mix it well.
  6. Turn on the heat to medium low, keep stirring the mix to avoid burning. After 15 minutes, mix becomes thick, add 1 to 2 TBSP ghee
  7. Keep on stirring until the sweet mix leaves the bottom of the pan.
  8. Transfer the mix onto the greased plate.
  9. Smear little ghee to a flat bottom cup, gently rub it on the mix.
  10. Once the mix cools down a little, cut it to a desired shape and size using a pizza cutter or with a knife. Enjoy this delicious burfi :)