Mar 27, 2013

Kesar badam burfi ~How to blanch almonds- Indian sweet recipes

Wishing all the readers of Creative saga "A very happy Holi."
     I  actually made this sweet a couple of days ago , to be more precise -for my son's (star) birthday.But how about celebrating holi in Creative Saga with this delicious sweets. Sounds good!! right??
     I had a can of evaporated milk which my hubby bought accidently when I asked him to buy condensed milk. I thought of using it in  a sweet recipe which demands condensed milk. Anyway some sugar along with evaporated milk can be substituted for the condensed milk. I love nuts based desserts and loved this recipe. It looked gorgeous, like the ones kept in sweet shops in India. I keep gazing at all the sweets display in sweet shops - especially the varieties of cashewnuts based sweets. They look so beautiful and so undoable at home. But when I made this, I had sense of satisfaction. Its easy to make as well as they look so professional. It was not very sweet, tasted just right and delicious!!Try it sometime!!
kesar badam burfi recipe

Recipe courtesy- Prema's culinary(with slight modifications)

Almonds/badaam- 1 cup
Milk- 2 cups +2tbsp
Evaporated milk- 1/2cup
Sugar- 1cup
Cardamom powder-1/4tsp
Saffron/kesar- 7-8 strands(reserve some for garnishing)
Yellow food colour-a pinch
Pistachios and almonds- 3-4 each sliced for garnishing
badam burfi
How to blanch almonds- 
      Soak the almonds in milk for around  an hour. Microwave it for 30 seconds or heat in a stove for a minute. Now remove the milk and keep it for use later. Press each almond applying little pressure to remove the skin. Remove the skin from all the almonds.
Now to the actual recipe- 
  Grind the almonds to a fine thick paste adding the same milk.
 Soak the saffron/kesar in 2 tbsp of warm milk.
 Heat a tablespoon of ghee in a non stick pan. Add the almond paste. Stir constantly till it thickens slightly.
  Now add the soaked saffron strands, evaporated milk,sugar along with the pinch of food colour.Mix well.Keep stirring. Add the cardamom powder.
Keep stirring adding ghee in between till it thickens really well and slightly turns crisp at the bottom and does not stick to the sides.
Pour the mixture on greased plate. You can use a butter paper to smoothen the layer. Sprinkle the nuts and more saffron on top. Use the butter paper to press the nuts in.
Cut into squares when it is warm.

Serve and enjoy!
You can use condensed milk instead of evaporated milk. You can skip sugar or add a little to suit your taste.
Post a Comment

Get recipes in your inbox

Enter your email address:

Delivered by FeedBurner


Related Posts Plugin for WordPress, Blogger...