Tasty and Easy Badam Burfi Recipe

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Directions

• In a bowl, add almonds and enough hot water, cover it with a lid and keep it aside to soak for 2 hours and then drain the water from it.
• Peel the skin of the almonds and blend them in a mixer along with the milk till smooth and keep it aside.
• In a bowl, add the saffron and warm milk, mix it well and keep it aside.
• Heat the ghee in a broad non-stick pan, add the almond paste, mix it well and cook on a low flame for 4 minutes and stir continuously.
• Add the sugar and cardamom powder, mix it well and cook on a low flame for 4 minutes and stir continuously.
• Pour the mixture immediately into a greased 175 mm. (7”) diameter plate and spread it evenly to make a square.
• Cut into equal pieces by using a sharp knife and keep it aside for 30 minutes.
• Serve it or store in an airtight container and enjoy whenever you want to.

Tip:

• This burfi stays fresh for 3 days when stored in an airtight container at room temperature.

Nutrient values per piece

Energy: 51 cal
Protein: 1.1 g
Carbohydrates: 2.5 g
Fiber: 0.1 g
Fat: 3.8 g
Cholesterol: 0 mg
Vitamin A: 13.1 mg
Vitamin B1: 0 mg
Vitamin B2: 0 mg
Vitamin B3: 0.2 mg
Vitamin C: 0.1 mg
Folic Acid: 0.5 mg
Calcium: 13.5 mg
Iron: 0.2 mg
Magnesium: 0 mg
Phosphorus: 0 mg
Sodium: 4.3 mg
Potassium: 8.2 mg
Zinc: 0.1 mg