How to Make Almond Burfi
Serves: 8-12
Preparation time: 10 mins
Cooking time: 45 mins
Ingredients needed to make Almond Burfi:
- 1 lb almond paste, broken up
- 1 cup sugar
- ¼ cup slivered almonds, finely chopped
- ½ cup water
- 8 oz unsalted butter
Cooking instructions for Almond Burfi:
- To make the clarified butter, add a dollop of butter into a heavy skillet and melt it over moderately low heat until it foams.
- Continue to heat the melted butter until it starts boiling and give out large bubbles.
- Boil the melted butter until milk solids accumulate on the surface and soon they are replaced by finer foams; stir the melted butter all this time.
- Once, the colour of the butter turns golden and its sediments brown slightly, turn off the heat and pour the ghee or clarified butter into a jar until required.
- Pour water into a heavy 4-quart pot and empty the cup of sugar into it.
- Bring the mixture to a boil and the temperature of the syrup rises up to 225 degrees F, as indicated by a candy thermometer; the syrup should form a thin ribbon between your forfinger and thumb.
- Lower the heat to medium and whisk in ¼ cup of the prepared clarified butter until well combined.
- Add the almond paste into it and stir it vigorously until it blends into the ghee-syrup mixture to form a uniform blend.
- Pour in rest of ghee gradually, in batches of ¼ cup each time, and cook until all it ebbs away.
- Continue to stir the mixture over slightly reduced heat, until the mixture clumps together to form a single mass and it starts leaving the sides of the pot.
- Lower the heat further once the blend starts turning brown and continue to cook likewise for 10 minutes, stirring continuously, until it dries up and appears porous.
- Remove from heat and spread it across a 9’ square baking dish, so that it form ½’’ thick layer.
- Scatter the chopped almonds on top and press them gently so that they stick to the almond layer.
- Set aside until cool enough to handle and carve out 36 squares.
- Allow to cool completely.
- Serve and enjoy!
Image credit: Wikimedia Commons
