Step by step method/picture to make Badam Burfi
Yields : 25 medium pieces
Ingredients
Almonds/Badam paste-1 cup
( soak 1 cup badam and grind it with 1/2 cup milk to a fine paste )
Sugar -1 & 1/4 cup
Water-1/2 cup
Milk-1/2 cup
Saffron strings few
Butter-1 stick ( 1/2 cup or 113gms)
( cut butter into cubes)
Method
Grease a square pan with ghee & keep it aside
Soak almonds in warm water for 1 hour.
Peel the skin off from the almonds.
Put this in a mixi jar,pour milk & grind to a very smooth thick paste.Igot 1 cup thick paste.
Dissolve sugar in water & boil.Boil till the syrup comes to a nice one string consistency.
Now pour the almond paste & in low medium flame keep stirring for about 10 minutes.
Make sure the mixture does not burn or sticking to the bottom of the pan.
When the mixtures is becoming thick start adding the butter cubes in intervals.
the mixture will start to absorb the butter & will give a glossy look.
Repeat till all the butter is finished,cook the mixture for another 5 minutes or till it starts leaving the sides of the pan.Add the crushed saffron strings & mix.Do not over cook your burfi they can crystallize.
Pour this mixture into the greased pan ,spread it evenly with a greased spoon.
While still warm cut into cubes & enjoy!
Note:
a) Do not use more milk while grinding,we need a thick paste.
b) A nice one string consistency is needed otherwise your burfi will turn to halwa.
c) I added saffron for extra flavour,its totally optional.
d) The whole process should be cooked in medium low otherwise the mixture will stick to the bottom & burn the dish.
e) I use butter because it retains the white colour,you can add ghee too.If using ghee then reduce the quantity.
Thanks for visiting !
 |
| Badam Burfi |
Ingredients
Almonds/Badam paste-1 cup
( soak 1 cup badam and grind it with 1/2 cup milk to a fine paste )
Sugar -1 & 1/4 cup
Water-1/2 cup
Saffron strings few
Butter-1 stick ( 1/2 cup or 113gms)
( cut butter into cubes)
 |
| Badam Burfi |
Method
Grease a square pan with ghee & keep it aside
Soak almonds in warm water for 1 hour.
Peel the skin off from the almonds.
Put this in a mixi jar,pour milk & grind to a very smooth thick paste.Igot 1 cup thick paste.
Dissolve sugar in water & boil.Boil till the syrup comes to a nice one string consistency.
Now pour the almond paste & in low medium flame keep stirring for about 10 minutes.
Make sure the mixture does not burn or sticking to the bottom of the pan.
When the mixtures is becoming thick start adding the butter cubes in intervals.
the mixture will start to absorb the butter & will give a glossy look.
Repeat till all the butter is finished,cook the mixture for another 5 minutes or till it starts leaving the sides of the pan.Add the crushed saffron strings & mix.Do not over cook your burfi they can crystallize.
Pour this mixture into the greased pan ,spread it evenly with a greased spoon.
While still warm cut into cubes & enjoy!
Note:
a) Do not use more milk while grinding,we need a thick paste.
b) A nice one string consistency is needed otherwise your burfi will turn to halwa.
c) I added saffron for extra flavour,its totally optional.
d) The whole process should be cooked in medium low otherwise the mixture will stick to the bottom & burn the dish.
e) I use butter because it retains the white colour,you can add ghee too.If using ghee then reduce the quantity.
Thanks for visiting !
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