Cuisine Style: North India | Cooking Time: 10-15 minutes | To Serve: 8 | Type: Sweet, Diwali special sweet

Ingredients

• Badam [Almonds] – 1 cup
• Milk - ½ cup [Optional]
• Sugar - 1 ½ cup
• Water - 1 cup
• Saffron – ¼ sp
• Cardamom powder – ½ tbsp

Method

• Grease the tray with ghee.
• Soak almonds in hot or warm water for 1 ½ hours. Then peel off the skin & grind to smooth paste using ½ cup of milk.
• Or Place almonds in a cotton cloth, let it dry
• Then roast for 2 min, let it cool then finely grind without milk or water
• Heat water in a pan then add sugar, saffron cook till one string consistency. Then add almond paste mix well.
• Add ghee and stir continuously. Then add cardamom powder.
• Once mixture blend well cut off heat. Transfer this to ghee greased tray. Spread evenly. Leave it for 10 min then cut in to desired shapes.
• Put this in an airtight container. Use it for 3 days

Notes & tips

• You can use ghee roasted coconut also
• You can add rose syrup for rose badam burfi
• For kesar badam burfi add saffron water.
• For green badam burfi add green tea powder or paan/betel leaves
  

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Perfect badam burfi

Almond squares

Soft almond bars

Take 1 cup Almond

Add Hot water, soak it for 1 hour

Peel off the skin

Perfect skinless badam ready

Place it in a cotton cloth, let it dry

Roast for 2 min

Let t cool then fienly grind

Perfect almond powder ready

Add 3/4 cup Sugar

Add 1/3 cup water

Boil till 1 string consistency

perfect 1 string consistency

add almond powder

add 1/2 tsp cardamom powder

Mix well without lumps

add 2 tbsp ghee, mix well

Stir well for 3 min

Add ghee

Perfect mixture ready

Pour into greased pan

Evenly spread

Leave it for 5 to 10 min

5 min later

Cut & remove edges

Cut into rectangles

Then cut into sqaures

Garnish with nuts

Perfect badam burfi ready

Store in an airtight container, use with in 1 month

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