ALMOND BURFI
This is so good you'll slap yourself! Garnish with sliced almonds, if desired. This is excellent for teatime or to serve at parties or anytime you need a satisfying pick-me-up. Keep in a sealed container in the refrigerator for 6 to 8 weeks.
Provided by tastebudart
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 20
Number Of Ingredients 6
Steps:
- Place almonds in a bowl and cover with water; soak for 30 minutes. Drain water and peel almonds.
- Blend peeled almonds in a food processor or blender until a paste forms; gradually add milk while continuing to blend. Add sugar and blend until smooth.
- Heat butter in a skillet over medium heat; add almond mixture. Cook, stirring constantly, until mixture thickens and starts to pull away from the sides of the skillet, 10 to 15 minutes. Remove skillet from heat and add cardamom; stir for 1 to 2 minutes.
- Butter a baking dish. Pour almond mixture into dish and spread into a 1/4-inch-thick rectangle. Cool for 15 to 20 minutes. Cut into squares or diamond shapes.
Nutrition Facts : Calories 92 calories, Carbohydrate 11.6 g, Cholesterol 3.4 mg, Fat 4.8 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 10.3 mg, Sugar 10.5 g
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Street Boy
[email protected]I would not recommend this recipe to anyone.
Mariam Yahia
[email protected]This recipe is a waste of time and ingredients. Don't bother making it.
Bibek Bajgai
[email protected]I followed the recipe exactly, but my almond burfi didn't turn out at all. I'm not sure what went wrong.
Henry Sithole
[email protected]The almond burfi didn't hold together very well. They were very crumbly.
Sidra Amir
[email protected]I found this recipe to be a bit too sweet for my taste.
Smooth Rhed
[email protected]I'm not sure what I did wrong, but my almond burfi turned out too dry.
Joseph Valencia
[email protected]These almond burfi are a bit time-consuming to make, but they're definitely worth the effort.
Jamie Webster
[email protected]I added a little bit of cardamom to the almond burfi batter and it gave them a delicious flavor.
SAJJAD SHAKIR
[email protected]These almond burfi are a great way to use up leftover almond milk.
aliyah calloo
[email protected]I love that this recipe uses almond flour instead of regular flour. It makes the almond burfi gluten-free.
Teshager Fikadu
[email protected]These almond burfi are the perfect make-ahead dessert. They can be stored in the refrigerator for up to a week.
Muhammad Shamraiz
[email protected]I'm not a huge fan of almonds, but I really enjoyed these almond burfi. They're not too overpowering and the texture is perfect.
Tanya and Michael Handy
[email protected]I made these almond burfi for a party and they were a hit! Everyone loved them.
Alli Hasan Mr
[email protected]These almond burfi are the perfect sweet treat. They're not too sweet and they have a lovely almond flavor.
Ivan Moustafa
[email protected]I love the simplicity of this recipe. It's made with just a few ingredients and it's so easy to follow.
Rolax 2054
[email protected]I've made this recipe several times and it always turns out great. It's a favorite with my family and friends.
Wasif Hussain
[email protected]This almond barfi recipe is a keeper! It's so easy to make and the results are delicious. The texture is perfect - soft and chewy, with a slight crunch from the almonds. The flavor is also spot-on, with a perfect balance of sweetness and nuttiness.