Ingredients :
- 6 cups, whole almonds
- 6 cups, cane sugar
- 1/2 teaspoon, finely crushed cardamom seeds
Method :
1. Prepare the Almond Meal:
In a big bowl, cover the almonds with water and soak for at least 4 hours. The soaking
process helps loosen up almond skin and the skin peels off easily.
One by one, peel the almond skins. When you are done with peeling, gently pat and
dry the now skinless, white almonds with a clean kitchen towel.
Take almonds in one to two cup batches in a food processor. Pulse and grind to fine
meal.
From 6 cups whole almonds, you will get about 8 cups of almond meal.
2. Prepare the Sugar Syrup:
Combine two cups of water and sugar in a heavy-bottomed, big vessel and place
over low heat. Stir until the sugar dissolves completely and then raise the heat to
medium and gently boil until sugar reaches softball consistency. To know the right
consistency – do the cold water candy test. Take quarter cup of water in a small bowl,
add a drop of sugar syrup to water. When the syrup holds its shape and doesn’t
dissolve in the water (softball), then it is at the right consistency.
3. Prepare the Almond Burfi:
Add the almond meal and cardamom powder to sugar syrup when the syrup is ready.
Keep the heat on medium and cook, stirring continuously to prevent the mixture
from sticking to the pan.
In about 10 to 15 minutes, the mixture will start to come away from the sides of pan
easily – this is the signal to turnoff the heat. Immediately pour the mixture on a flat,
ghee applied tray. Level it evenly with a spatula, and cut into squares. Let cool.
When the burfi is thoroughly cool, cover the tray with another tray. Reverse and
gently tap to loosen the pieces. Separate the squares and store them in an airtight
container. Because the burfi doesn’t have any milk products, almond burfi will stay
fresh for up to a month.