Almond Burfi / Badam Burfi

Preparation time: 10 minutes
Soaking time: 8 hours to over night
Cooking time: 30 minutes
Yield: 30 ~ 35 pieces as shown in picture ( Picture may show big pieces but it is quite small )
Source: sarasyummyrecipes.com

Ingredients:
1 cup almonds
½ ~ ¾ cup milk
1 ¼ cups of organic sugar
1 cup ghee
½ cup water
A pinch of saffron
2 cardamom pods or ½ tsp cardamom powder

2. Grind the blanched almonds, cardamom pods with ½ cup milk to a fine paste. If needed add extra milk little by little..

Grind almond with milk to paste

 3. Meantime grease the plate.  Heat sugar and water in a heavy bottom pan. Stir till sugar dissolves. ( Since I am using organic sugar, I added 2 tbsp milk to remove dirt from  the syrup.. Once milk is added, dirt will foam up on top. Using spatula you can remove it ). Check below pictures for reference..If you are using purified sugar then skip adding milk to the syrup..

Heat sugar and water

Dissolve sugar completely

Add Milk Remove dirt from the sides and collect in separate plate to trash it

4. When sugar syrup reaches one string consistency or candy thermometer shows 232 degree F.   lower the heat and add ground paste. Mix well till every thing cooperate together. Add saffron and half of the ghee, at this stage.

Add almond paste to sugar syrup

After mixing almond paste with ghee ( at this stage mixture will be thin consistency)

Cook the almond sugar mixture till it bubbles up and become thick

Check consistency by dropping ½ tsp of almond mixture to a bowl of water

Transfer and cool

Cut when burfi is warm

Print HERE

Almond Burfi / Badam Burfi

Preparation time: 10 minutes

Soaking time: 8 hours to over night
Cooking time: 30 minutes
Yield: 30 ~ 35 pieces as shown in picture..( Picture may show big pieces but it is small )
Source: sarasyummyrecipes.com

Ingredients:
1 cup almonds
½ ~ ¾ cup milk
1 ¼ cups of organic sugar,
½ cup water,1 cup ghee,  A pinch of saffron
2 cardamom pods or ½ tsp cardamom powder

Method:

1.  Soak almonds in water and  for over night and peel the skin off.

2. Grind the blanched almonds, cardamom pods with ½ cup milk to a fine paste. If needed add extra milk little by little..

3. Meantime grease the plate.  Heat sugar and water in a heavy bottom pan. Stir till sugar dissolves. ( Since I am using organic sugar, I added 2 tbsp milk to remove dirt from  the syrup.. Once milk is added, dirt will foam up on top. Using spatula you can remove it ). Check blog post pictures for reference..If you are using purified sugar then skip adding milk tothe syrup..

4. When sugar syrup reaches one string consistency or candy thermometer shows 232 degree F.   lower the heat and add ground paste. Mix well till every thing cooperate together. Add saffron and half of the ghee, at this stage.

5. At medium heat, cook the mixture for another 7 ~ 10 minutes by adding remaining ghee in between. Stir continousely to avoid burning .  When whole mixture bubbles up it  is ready to transfer.. And you can also check the correct consistency by droping ½ tsp of mixture in a bowl of water.  If you can easily roll the mixture in to ball then it is ready or you need to cook some minutes.

6. Once the mixture is ready, transfer the mixture to the plate. When the mixture warm cut it in to desired size and shape.

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