1 1/2 cups almonds/badam(or 2 cups fine almond flour)
1 1/4 cups jaggery grated for powdered or coconut palm sugar
1/4 cup water
1 pinch green cardamom powder/elaichi or 4 cardamoms
oil few drops or ghee for greasing the pan or use a parchment paper
1 tsp sesame seeds or chopped pistachios
How To Make Almond Burfi:
1.Grease a tray,plate or a square pan.i had a brownie pan ready to bake some brownies.since that did not happen i used it up for this burfi.
2.Add almonds and cardamoms to a mixer jar.if you have cardamom powder,you can add it to the almond powder or meal directly.
3.Run the mixie or blender to make a powder.do not run the mixie for long time since badam will begin to release the oils.set this aside.
4.In another heavy bottom pan,disslove jaggery with water.filter and remove impurities if using jaggery.place a small bowl with water filled near the pan.
5.Boil the jaggery syrup till it reaches a soft ball consistency.
6.Take half a tsp and drop it in the bowl of water.you must be able to make a soft ball out of the syrup.if using palm sugar,you cannot easily make a ball.if she syrup has not reached the cocnsistency it will begin to melt off immediately.so when you drop the syrup,it must not melt but must remain as it is for at least a min as you see in the picture.repeat the test to make sure.
7.When you see that the sugar syrup does not melt but is stable for at least a min,then add the powder.switch off the heat.
8.Stir well for one minute,the almond meal has to blend well with the syrup.break up the lumps of meal if you find any.you can see the mixture begins to leaves the sides though the mix is not cooked.
9.Pour it immediately to a greased plate.sprinkle the sesame seeds.grease your palms and tuck them into the mix.
10.Leave it undisturbed for at least 5 to 6 hours.cut to squares.
Store almond burfi in an airtight container and refrigerate.i am not sure if this stays good for many days at room tempreture since the nuts are not roasted.
