Badam Burfi (Almond Squares)

Anu's Note:

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.

• Total Time: 45 mins
• Prep Time: 25 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 squares

• 1 cup almonds , finely ground
• ¾ cup sugar
• ½ cup whole milk
• 1 -2 tablespoon ghee or 1 -2 tablespoon clarified butter (Use ghee for authenticity!)

Directions:

1. Grease a shallow 6x6 inch pan with ghee.
2. In a frying pan over a low flame, mix almonds, sugar and milk and keep stirring.
3. After 5 minutes, add ghee.
4. Continue stirring till the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan.
5. Continue stirring for another couple of minutes.
6. Remove from flame and pour it into the prepared greased pan; smoothen surface of the mixture if necessary.
7. 20 minutes later, after it partially cools down, cut into 1 inch squares using a knife or pastry cutter.
8. Cool completely, and store squares in an airtight tin.

Reviews

[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?!

[yogi]

These are delicious and addicting, Anu! Thanks to Charishma's comments, I just had to try this and am so glad I did! I used only 1/2 C sugar, and margarine since I had no real butter on hand. Seems I had to cook it for a pretty long time. Maybe because of my substitutions or because I didn't grind the almonds fine enough. No matter! It finally thickened and everyone here is loving it. Nice and nutty. Thanks for a great treat!!!

[gkb]

This was definitely the easiest burfi I made.No guess work,no standing in front of the stove for hours..the only addition I made was -saffron strands. The other thing I learned from my mom was to put a small drop of the "bread batter" on to a bowl with some water.If the drop can be gathered to form a ball,the batter is ready to be spread.This recipe is a winner..Thanks Anu.