Badam / Almond Burfi

This year for Janmashtami, we made Badam Burfi as one of the offerings for the pooja. Here is the recipe for the burfi. You could either keep the almond skin or choose to peel it out for the burfi. We decided to keep the skin. That gave the burfis a nice brown color and a lightly grainy texture.

Ingredients:
Badam / Almonds ---------------------------------------1 Cup
Fresh / Frozen Grated Coconut -----------------------1 Cup
Whole Milk / Half and Half -----------------------------1/2 Ltr
Sugar ------------------------------------------------------3 Cups
Ghee (Clarified Butter) for Burfi -----------------------1/2 Cup
Cardamom powder --------------------------------------1 tsp
Ghee (Clarified Butter) for coating the Burfi tray ---1 tsp

Pre-Preparation:
Soak Almonds in water for 10 hours

Preparation:
Grind the Almonds with Coconut and the Milk to make a fine paste
Mix the Sugar and Ghee with the ground Almond/Coconut paste
Heat a thick bottomed pan and put the above mixture into the pan
Continuously stir the mixture for about 30 - 35 minutes on medium heat till you have a thick batter consistency and the mixture leaves the sides of the pan
Take a tray and coat 1 tsp of Ghee in the tray on all sides
Put the mixture in the tray evenly
Cut into burfi shapes (squares etc) after the mixture in the tray has partially cooled down



Remove the burfi pieces and transfer into an airtight box after the mixture has completely cooled down
This recipe makes around 18-20 peices of burfi - depending on the size you cut

The burfis can be stored for 3 weeks. Enjoy!