This is a variation of the regular Badam Burfi- I use whole almonds. My daughter's most favourite treat :). I used to soak them, peel them and then make them. The skin just goes waste most of the time. So...
Ingredients:
1 cup whole almonds ground (it's okay if it's a little lumpy)
1 1/4 cup sugar (doesn't have to be precise)
enough water to cover the sugar with water.
Method:
1. Smear ghee on a plate and set aside.
2. Add the sugar to a thick bottomed and deep pan. Add just enough water to cover the sugar. Boil the mixture until you reach the one-string consistency stage (I didn't measure the temperature of the solution).
3. Add the ground almonds and stir. Add a tablespoon of ghee and continue to stir. Stir some more and then some more. And a lot more. When the mixture starts coming off the sides of the vessel and when it looks somewhat bubbly (with holes) pour it into the prepared plate. Cut it into squares soon after. Don't wait to do this! The burfis are quite difficult to slice into when they are cool.
Ingredients:
1 cup whole almonds ground (it's okay if it's a little lumpy)
1 1/4 cup sugar (doesn't have to be precise)
enough water to cover the sugar with water.
Method:
1. Smear ghee on a plate and set aside.
2. Add the sugar to a thick bottomed and deep pan. Add just enough water to cover the sugar. Boil the mixture until you reach the one-string consistency stage (I didn't measure the temperature of the solution).
3. Add the ground almonds and stir. Add a tablespoon of ghee and continue to stir. Stir some more and then some more. And a lot more. When the mixture starts coming off the sides of the vessel and when it looks somewhat bubbly (with holes) pour it into the prepared plate. Cut it into squares soon after. Don't wait to do this! The burfis are quite difficult to slice into when they are cool.
heya so going to try these!! do you wait until they are semi-solid before cutting them?
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