Recipe by Anu
This easy-peasy sweet dish is a North Indian speciality that's rich and lick-your-fingers yummy... you can't possibly eat just one! Prep. time includes 20 minutes of cooling.
Top Review by Charishma_Ramchandani
You know, Anu, I feel its really "injustice" to give just 5 stars to this recipe. If I were a fairy, I would use my magic wand and give this recipe infinite stars. What an addictive recipe this is. I swear, I am no-good when it comes to making burfi, but, this one's come out SO GOOD, it looks as though its bought readymade! My Goodness, I can't wait to share it with everyone tomorrow morning! The preparation time, cooking time and number of servings, everything is PERFECT! These are so addictive! I scraped the pan clean and licked my fingers clean on the crumbs. What a delectible treat these will make in the coming winter months! I promise you, I will break my coming Friday fast, with this recipe of yours and pray to God to make all your dreams come true. I'd like to mention that I used 2 tbsps. of melted ghee for this. Another small thing that was missed in the recipe which could be handy for those who don't make burfis' regularly - you have to peel the almonds and only after peeling them, you have to grind them. I put them in water and heated them for a few minutes. This made the skin soft and easy to peel off! Anu, thanks COUNTLESS TIMES for posting this recipe. Why didn't I try this earlier?!
- 1 cup almonds, finely ground
- 3⁄4 cup sugar
- 1⁄2 cup whole milk
- 1 -2 tablespoon ghee or 1 -2 tablespoon clarified butter (Use ghee for authenticity!)
Directions See How It's Made
- Grease a shallow 6x6 inch pan with ghee.
- In a frying pan over a low flame, mix almonds, sugar and milk and keep stirring.
- After 5 minutes, add ghee.
- Continue stirring till the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan.
- Continue stirring for another couple of minutes.
- Remove from flame and pour it into the prepared greased pan; smoothen surface of the mixture if necessary.
- 20 minutes later, after it partially cools down, cut into 1 inch squares using a knife or pastry cutter.
- Cool completely, and store squares in an airtight tin.