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Badam Burfi
Madura Joshi, a creative writer, self motivated social activist, dancer, actress, designer and I think I will be needing more such words to describe her!
Ingredients
- 1 1/2 cups
- 1 1/4 cups
- 1/4 tsp
- 90 ml or 6 tbsp
- 1 tsp
Method of Preparation
- Clean the almonds and then blanch them.
- Add the almonds into hot boiling water for 2 minutes and then drain off. Under running tap water.
- Take a clean piece of cloth and spread the almonds evenly on it. Leave it to dry off for a while. Peel off the skin and let the almonds dry.
- Add them to a pan and roast the almonds lightly, until they look dry and free from moist.
- Add the almonds to a blender and powder them.
- Take a saucepan and add into it 1 ¼ cups sugar, ¼ tsp cardamom powder and approx 5 tbsp water. Cook at low flame, until the sugar gets completely dissolved.
- Now bring it to boil.
- Add the almond powder and remove the saucepan from heat. Keep it aside and stir well to mix the almond properly to avoid lumps.
- Again keep it back on the stove and cook until the mixture becomes a proper thick lump, soft and sticky in texture.
- Do not over cook, else it will become extremely dry.
- While cooking, add 1 tsp oil, in case you think the mixture has no moisture.
- Transfer the mix onto a plate and allow it to cool.
- Knead it properly and shape it like a ball. Now sprinkle about 1 tsp milk or boiled and cooled water.
- The ball should not have any cracks and must be soft.
- Place it on a greased plate or butter paper. Roll it with a rolling pin and then shape it into small rectangular pieces.
- Cut it with a greased knife in desired shapes. And decorate with pista pieces.
Image Courtesy : Stalkerville.net
- 20 minutes
- 10 minutes
- 8
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