Recipe

Almond Cakes Badam Burfi Recipe

Add Step-by-Step Photos	Shahrus / All my dishes 1 month ago One of my favorite deserts! Prep:30m Cook:15m Servings:30	Shahrus
	indian desert milk yoghurt almonds

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Ingredients

2 cups almonds

1/2 cup chopped, unsalted pistachios (optional)

1 cup honey or 1 1/2 cups white sugar

1/2 cup milk

4 tablespoons ghee or unsalted butter

1/2 tsp cardamom powder

Directions

First off, I lied!

This recipe does not serve 30 people, unless you let 30 people eat only one each. It can make about 30 cubes, depending on how large or small you cut the finished product.

If you can buy peeled almonds, so much the better. If not, soak them for about half an hour in hot water, let cool, then peel the skins off.

While waiting for them to soak, crush some pistachios into rough pieces, or chop them into slivers and set aside. This will be used to garnish the cake once done.

Once your almonds have been peeled (assuming you couldn't find the pre-peeled ones), drain the water and pour the almonds in a blender, mix in honey (or sugar) and milk till it turns into a thick goo.

Taste it and see if you'd like it sweeter. If so, add more honey (or sugar).

In a saucepan, pour in 4 tablespoons of ghee or unsalted butter and warm it over a low to medium flame for about 1 to 2 minutes. If it starts popping and turning brown, you've overdone it.

Add in the almond paste and stir constantly for about 10 to 15 minutes till it thickens.

The consistency should be about right once the paste starts clumping up, refusing to stick to the sides of your pan. Add your cardamom powder and stir it in till completely mixed.

Pour the paste onto a buttered tray and even it out quickly. Sprinkle with pistachio nuts and wait about 30 minutes or more till it hardens completely.

Cut into squares and enjoy.

* Another option is to mix the pistachios into the paste while it's still on the pan.

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