Badam Burfi

I learnt this from my mother-in-law, the best thing is once I prepared this after that she always allows me to prepare, hope she liked my style of preparing. Recently I prepared for Krishna janmastami as my hubby likes very much to distribute prasadam, similarly he distributed to few of his colleagues in which one of his colleague asked me to post the recipe so that she wants to give a try for it, hence the recipe. No one will say no for Badam burfi, its rich delicious and can’t stop for single piece.

Preparation time: 30mins

Cooking time: 20mins

Number of Badam burfi’s: 25

  

Ingredients:

200gms Badam (Almonds)

325gms Sugar

150gms Ghee

200ml Milk

Procedure:

1.     Soak Almonds in boiled water, then peel the skin of almonds (as we will peel skin of Avarekalu) and keep aside.

2.     Ground peeled almonds with milk into fine paste (add milk little little while grinding, the resulted consistency should be thick dosa batter).

3.     Take a thick bottom kadai add the ground paste, sugar and 75gms of ghee, mix well.

4.     Keep the same kadai on stove in a medium flame.

5.     Go on stirring it, don’t ever stop because it will turn brown very easily (While stirring it may splutter so be careful do on low flame).

6.     Add the rest ghee and continue stirring till the batter consistency turns as single lump.

7.     Take a plate grease with ghee, shift the prepared badam lump on the plate, spread evenly.

8.     Let it set leave for 5 mins, then cut it into your desired shapes.

9.     Yummy Badam Burfi is ready to eat.