1. Soak the almonds in hot water for 30 minutes.
2. Peel the skin off the almonds and blend the almonds into a fine paste using just enough milk as needed to blend.
3. Add the sugar and whip it for a couple of minutes.
4. Take a large plate and grease the bottom with butter.
5. In a frying pan, heat ghee on low-medium heat.
6. As the ghee melts, add the almond paste and cook on medium heat; stirring continuously.
7. Continue stirring until the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan.
8. Add the cardamom powder; remove the frying pan from the heat.
9. Using a spoon, whip the batter in a circular motion for about two to three minutes.
10. Pour it into the prepared greased pan.
11. Smoothen the surface of the mixture to about a quarter inch thick.
12. Let it cool for about 20 minutes until it just looks warm.
13. Cut into 1-inch squares or any shape you like.
14. Cool to the room temperature and store burfi in an airtight container. Almond burfi has a long shelf life and can be kept outside for up to one week. When refrigerated, almond burfi will last a couple of months.
15. Serve as excellent dessert.
almond meal or almond flour can also be used to make burfi. If you are using almond meal, mix one cup almond meal with the sugar and milk and knead the mixture for two minutes. Let the mixture sit for 10 to 15 minutes. Then follow the directions above. The almond flour burfi will be a little chewy.
Today, we are going to have a rich dessert recipe from our Indian Chef. After proving herself an expert with Indian savory dishes she is now rocking with some very delicious desserts. She is making badam burfi with total ease and confidence as if she has been making it for years. Indian dessert are difficult to make but with the chef one can go ahead confidently.