Special occasions need something sweet that is simply wonderful. Almond burfi is one such simply wonderful, quick and easy sweet that is nutritious as well. This classic Bharath mithai is a favorite of mine and one of the sweets I made and took to London. Almond burfis are the perfect dessert for the holiday indulgent mood, my sister and family enjoyed them.

Fresh Almond Meal

Almond Burfi (Badam Burfi)
(for about 40, 1×1-inch square sized burfis)

Ingredients:
6 cups, whole almonds
6 cups, cane sugar
1/2 teaspoon, finely crushed cardamom seeds

Equipment:
food processor
a big, sturdy pan and ladle
a flat tray to pour the burfi mixture

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.

Simply Wonderful ~ Almond Burfis (Badam Burfis)

To decorate the burfis, place edible silver or gold foil over cooled almond burfi, and gently press slivered almonds into each square for the festive feel.