We do get Indian sweets like Kaju Katli, Motichur Laddoos, Jalebis in the mithai shops here, but I haven't seen badam burfi in any of these shops. Badam burfi is a famous Indian sweet. I came across many recipes for it on different blogs and food groups, but when my friend "J" posted her recipe and photos, they looked perfect and tempting as always. I wanted to grab them straight from the computer screen itself. [How I wish that "grab from screen technology" was invented by this time,,, do u also wish the same ?]
While going through her recipe, I found that it did not call for many ingredients and there was no need to check for sugar syrup consistency which is usually required for burfi making. The process was very simple except that one could not leave the mixture unattended on heat. I was bit impatient to get it down from the flame in my first attempt which is why the burfis failed to set and we had to enjoy it as badam halwa. The next 2 attempts turned out so well, perfect melt in mouth burfis filled with rich almond and cardamom flavors.
1 cup badam / almonds [Please make sure that you don't use almonds that taste bitter]
1/2 cup milk
1 1/2 cup sugar [I opted to powder this sugar and then add it to the paste because adding granulated sugar changed the burfi color during my first attempt is what I felt]
1/4 tsp cardamom powder
2 tbsp ghee
Soak one cup of almonds in enough amount of hot water for about 30 minutes. Peel the skins of the almond and blend it into smooth paste using just enough milk as needed [approximately 1/2 cup milk will be needed for 1 cup of almonds]. Now add the sugar and blend it again till all the sugar is dissolved.
Heat 2 tbsp ghee in a pan on low heat. As the ghee melts, add the almond paste and cook on low to medium heat stirring continuously. Stir well until most of the moisture in it dries up and the mixture becomes a thick mass. Continue stirring till it starts leaving the sides of the pan and when you touch the mixture it should not stick to your fingers.
Happy Cooking !