Almond Burfi Food

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 BURFI

Steps:

• Place almonds in a bowl and cover with water; soak for 30 minutes. Drain water and peel almonds.
• Blend peeled almonds in a food processor or blender until a paste forms; gradually add milk while continuing to blend. Add sugar and blend until smooth.
• Heat butter in a skillet over medium heat; add almond mixture. Cook, stirring constantly, until mixture thickens and starts to pull away from the sides of the skillet, 10 to 15 minutes. Remove skillet from heat and add cardamom; stir for 1 to 2 minutes.
• Butter a baking dish. Pour almond mixture into dish and spread into a 1/4-inch-thick rectangle. Cool for 15 to 20 minutes. Cut into squares or diamond shapes.

ALMOND BURFI

Steps:

• 1/4 cup sliced or slivered almonds, chopped finer
• In a heavy 4 quart pot, combine the sugar and water and boil together until candy thermometer registers 225 degrees F and a small amount of the syrup forms a thin thread between the thumb and forefinger when carefully sampled from the stirrer.
• Reduce heat to medium and stir in the almond paste with 1/4 cup Ghee. Stir in the rest of the Ghee in 1/4 cup increments until all of it has been absorbed. Keep stirring over medium to medium-low heat; the mixture will become a single mass and will roll around in the pan. If the mixture begins to brown, lower the heat. Continue stirring until the mixture becomes porous and starts to appear drier -- this can take up to 10 minutes.
• Spread the mixture in an ungreased 9-inch square baking pan and press into 1/2 inch thickness. Immediately sprinkle with the almonds, gently pressing them into the surface. While still warm, cut into 36 squares or diamond shapes.
• Serve at room temperature.
• In a heavy skillet, over medium to medium-low heat, heat the butter until it is completely melted. Watch as the butter boils, first with large bubbles and white milk solids floating on the surface, then with only a fine white foam filling the entire surface. Stir occasionally.
• Soon, small patches of golden brown will appear on the surface, and the overall color of the butter will change from yellow to golden. Push aside the foam periodically to check the color of the sediment. When the sediment turns light brown, remove from the heat. (see note)
• Decant into a jar with a tight lid. Warm, if desired, for serving over rice.

BADAM BURFI (ALMOND SQUARES)

Steps:

• Grease a shallow 6x6 inch pan with ghee.
• In a frying pan over a low flame, mix almonds, sugar and milk and keep stirring.
• After 5 minutes, add ghee.
• Continue stirring till the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan.
• Continue stirring for another couple of minutes.
• Remove from flame and pour it into the prepared greased pan; smoothen surface of the mixture if necessary.
• 20 minutes later, after it partially cools down, cut into 1 inch squares using a knife or pastry cutter.
• Cool completely, and store squares in an airtight tin.