ALMOND BURFI | DIWALI RECIPE

ALMOND BURFI

I tried this version of making Almond Burfi, by taking  Burfi  using Oats  as reference.

INGREDIENTS:-
Whole Almond/Badam = 1 cup
Sugar = 1/2 cup
Water  for making sugar syrup = 1/4 cup
Saffron strings = few strings (optional)
Ghee = 1 tablespoon

Almond /Badam Powder Making:-
Keep the Almond/Badam  in Freezer for 12 hours. After the stipulated time, add the almonds to a blender/mixer jar. (Make sure that the blender is dry.). Depending upon the size of the jar, we can make powder. It nearly took 3 times to blend it to powder. Using pulse mode, 3 to 5 times with frequent intervals, blend it to a powder form. Don't run the mixie continously, as the oil content in the almond releases, then we can't make powder.

Using siever, sieve the powdered almond to get a fine powder. The remains which will be in coarse form can be blended in final along with other remains of almond coarse powder. Blend & sieve the rest of the almonds in the same manner. After sieving when there may be a tablespoon of coarse badam powder. (This coarse powder can be used in preparation of  gravies.)

METHOD:-

1) Grease a plate with ghee and set aside.
2) In saucepan add sugar and water, allow it to boil to prepare one string consistency.
3) Keep the flame in low/sim, heat non-stick tawa, add the finely powdered almonds, pour the one string sugar to it and mix well.
4) Add half of the ghee to it and mix well so that it leaves the sides of the tawa. Switch off the flame and add the remaining ghee to it. Mix well. Pour immediately to the greased plate and make it flat.
5) Cut into desired shapes, when it in lukewarm stage. Remove from the plate, when it completely cools down.
6) Almond Burfi is ready to serve.

See also for Cashew Badam Burfi, Nuts Burfi