Almond Burfi

Posted on Updated on


26-2-2009-080

Almonds are very good from the point of view of health. A good ‘recipe’ is to soak a few almonds in water overnight and have it with milk the next morning. One can even grind it with milk add a little sugar and saffron and consume it as a beverage. We always use Almonds in almost all sweets, sometimes as large pieces or else grate it and sprinkle on top. Today I would like to put up Almond burfi. No introductions for we are all familiar with this delicacy. See other Burfi posts on this blog.

What you need to have:

1. Almonds – 1 Cup

2. Sugar – 1 and 1/2 cups

3. Milk -1 cup(I have used Good life (branded milk)

4. Pure ghee – 1/2 cup

5. Saffron strands – A few

6. Cardamom – 5-6

26-2-2009-067 Ingredients of Almond Burfi

What you do with what you have:

1. Soak almonds overnight in water and peal them. Peal and powder cardamom to a fine consistency and keep it aside.

26-2-2009-068 Pealed Almonds

2. Grind the pealed almonds with milk and sugar to a fine consistency and transfer the same to a wide bowl.

26-2-2009-073 The ground Almond burfi mix

3. Place the bowl of Almond burfi mix on medium flame adding 1/4 cup ghee and stir continuously. Lower the flame and when the mix starts thickening add the remaining ghee and also powdered cardamom from step 1 and also saffron strands to it. When the mix thickens to about the consistency of a chapathi dough switch off the flame .

26-2-2009-074 Almond burfi ready mix

4. Just spread the mix on a wooden plank ( or the backside of a steel plate ) and cut into required shape and size.

26-2-2009-075 Ready Burfi mix spread and cut into pieces

5. Ready to serve Almond burfi is as shown in the image below.

This image is when I added 1 and 1/4 cup sugar which turned out a little soft. This allows you to wait a while before cutting but it has a short shelf life of around 10 days at room temperature.

26-2-2009-080 Ready to serve Almond Burfi

Another image of the same burfi when I added exactly 1 and 1/2 sugar. This has a shelf life of more than 20 days at room temperature but has to be cut immediately.

29-1-2009-065 Ready to serve Almond burfi

How long it takes: 45 minutes

Number of Burfis: 50

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10 thoughts on “Almond Burfi

    Maya said:
    March 1, 2009 at 3:57 pm

    Yummy, those are looking perfect in shape and texture.

    gowri said:
    March 2, 2009 at 6:23 am

    Wow.. Pratibha, amazing looking burfi.. so professional. Book marked…

    prathibalrao responded:
    March 2, 2009 at 3:45 pm

    Hi Maya,

    You too have an awesome blog with wow recipes!!!!!!!!!!

    prathibalrao responded:
    March 2, 2009 at 3:46 pm

    Hi Gowri,

    Thanx for visiting my blog.

    Aparna said:
    March 2, 2009 at 6:58 pm

    Looks lovely, perfect texture.

    prathibalrao responded:
    March 3, 2009 at 2:22 am

    Hi Aparna,

    Do give a try and lemme know.

    Anjali said:
    November 6, 2009 at 2:24 pm

    Please suggest what milk to use here-whether cow’s milk or good life.
    Thanks.

      prathibalrao responded:
      November 6, 2009 at 2:35 pm

      Hi Anjali,

      Use thick milk . It could be good life or Buffalo milk also if available. Infact i prepared from Amulya when i prepared for the first time. It turned out great!!!!

    […] is the 10th variety of Burfi I am putting up on this blog after – Sesame burfi, Milk burfi, Almond burfi, Seven cup burfi, Maida-suji burfi, Besan Burfi, Tomato Burfi, Coconut Burfi and Peanut Burfi ! […]

    Shaimaa Muneer said:
    April 30, 2010 at 4:39 pm

    Hi aunty, great to know that u started a blog with your yummy recipes, i’m gonna b a frequent visitor now, take care
    Regards
    Shaimaa
    A friend of Sharath’s, I hope u remember me

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