Badam Burfi is a very nice and easy to make recipe. By the inclusion of Almonds it becomes a very rich and nutritious recipe. It is an ideal sweet for all - the young and the old alike. You can make it during festive season and party times. It takes about an hour to make, but you have to plan to soak the badam in water overnight, so that it will be easy to peel them off the next day.
If you try
for the first time it may not give you the exact texture and you cannot cut
them into nice square pieces, but if you do not give up and if you try for a
few more times you can definitely master this sweet easily. The exact texture
can be also attained by repairing it, if you go wrong somewhere. Let us now try
Badam Burfi Recipe.
Preparation time - 30 minutes
Cooking time - 30 minutes
yield - 20 to 25 burfies
Preparation time - 30 minutes
Cooking time - 30 minutes
yield - 20 to 25 burfies
The Badam
Burfi Recipe Ingredients are
Badam
- 1 cup
Sugar - 11/2 cup
Ghee
- 1cup
Milk - 1cup
Saffron
- few
strands
The Badam Burfi Method is:
| Grind badam with milk to a smooth paste. |
Mix badam and sugar in a heavy bottomed vessel and Stir well in low flame.
Add ghee little by little and stir continuously till the badam paste separates from the pan
and reaches the burfi stage. Grease the plate with ghee and pour the mixture and press it with a flat bowl greased with ghee.
Sprinkle saffron over it. Cut into required shape.
Cut into
squares when it is cool.
Note:
If you want you can add a pinch of yellow colour.
Use nonstick pan for better result.
I always have the nightmare to get the burfi in shape and texture, but always got good shape and texture.
I forgot to click the last stage because i was busy stirring in the final stage otherwise the burfi would have been cooked more and broken.
Note:
If you want you can add a pinch of yellow colour.
Use nonstick pan for better result.
I always have the nightmare to get the burfi in shape and texture, but always got good shape and texture.
I forgot to click the last stage because i was busy stirring in the final stage otherwise the burfi would have been cooked more and broken.
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