Kesar Badam Burfi
|Yellow food color||2 Drop|
|Almonds||1 Cup (16 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Condensed milk||1⁄2 Cup (8 tbs)|
|Ghee||6 Tablespoon, melted (clarified butter)|
|Saffron||7 (for garnishing)|
Soak the almonds in the milk for a at least an hour. Using a blender or food processor, blend the almonds and milk together into a fine thick paste.
Soak the saffron in 2 tbsp warm milk and set aside to bleed.
Take a deep skillet, set it on low-medium heat, and add the almond paste and keep stirring continuously. After 3-4 minutes, add the saffron and the melted ghee slowly into the pan (in small increments) while stirring continuously, and cook till the ghee is absorbed by the almonds.
As the mixture thickens, add the condensed milk and the food coloring, then again stir for another 5-7 mins, making sure it doesn't stick to the bottom.
Remove from the heat and allow to cool just slightly. Lightly grease a square baking tray (about 1/2 inch deep). Transfer the mixture to the tray while it is still warm. Garnish with some chopped almonds and pistachios, and the remaining saffron strands.
Now allow to cool, about half an hour. Then cut into diamonds or squares. If its still soft, refrigerate for 15 mins then cut. You can store the burfi in an air-tight container in the refrigerator for upto a week.
Your Kesar Badam Burfi is ready to be served.