Almond Jaggery Burfi Sweet Recipes

BADAM BURFI | BADAM KATLI | ALMOND BURFI

Steps:

• Blanching: Bring 2 cups of water to a boil.
• Then add almonds and leave them for a minute or 2. Drain them to a colander.
• Immediately pour cold water and rinse them.
• Rest them for a minute. Drain off the water completely.
• Spread them on a absorbent cloth and wipe off.
• Peel the almond skin. Air dry them for a while. Do not powder moist almonds.
• To quicken the process, I toast the almonds on a low heat just until the moisture vanishes.
• Powder: Add the moist free almonds to a blender jar and make a powder by pulsing them.
• Do not over blend the mixture to a state where it begins to release oils.
• Pulse them for a few seconds, scrape the sides & repeat.
• Add sugar to a non-stick pan and pour water. Dissolve it completely.
• Bring the sugar syrup to a rapid boil. Reduce the flame to medium.
• Then add the powder and mix to blend everything well.
• You can also take it off the stove for a while and mix it.
• On a medium flame, keep stirring and cook till the mixture begins to leave the sides of the pan.
• optional - If it doesn't then add 1 tsp of ghee or almond oil. I haven't used any.
• Then add cardamom powder. Cook until it leaves the pan.
• When the mixture leaves the pans & turns thick, set the pan aside. Take ¼ tsp of the mixture and cool it.
• Grease your fingers and roll it to a ball. You must get a ball that isn't sticky. If not then cook it further.
• Immediately transfer the mixture to a parchment paper or greased plate.
• Let the temperature cool down a bit.
• When it is still slightly hot, grease your hands and knead it well for 2 to 3 mins to get a smooth dough.
• Do not leave it to cool completely as the mixture will harden and cannot be kneaded.
• Place it on a parchment paper and cover it.
• Roll it with a rolling pin to desired thickness.
• Sprinkle chopped nuts and roll it again lightly to tuck the nuts.
• Then slice to squares or diamonds. Cool completely.
• Store badam burfi in an airtight jar. Keep refrigerated and use.

ALMOND JAGGERY BURFI SWEET

Steps:

• Grease a tray, square pan or plate. I use a 8 inch brownie pan.
• Add almonds and cardamoms to a mixer jar. Grind them to a powder. Do not overgrind to the extent they begin to release oils.