To start making badam burfi, with, soak the almonds in boiling water for about ten minutes. Drain water, remove the brown skin and grind to a coarse paste with saffron (optional) in your blender.
The paste should not get too smooth otherwise you will lose on teh typical badam burfee texture.
Then prepare the \'chashni\' ( sugar syrup ) by heating the sugar and water together in a saucepan, stirring gently till the sugar dissolves into water completely. Boil the sugar syrup and then simmer it till you see bubbles in it.
Slolwy, sdd the almond paste to the sugar syrup and cook, stirring constantly, till the mixture leaves the sides of the saucepan.
Remove from heat and Spread the badam burfi mixture evenly on a greased plate and smoothen the top. Keep it to cool and if required, decorate with varq - silver leaves.
Cut into diamond shapes and serve. |
