Ingredients:-
225g almonds
1.4 liters water for soaking
568ml cold milk
225g sugar
150ml water
225g Ghee
Silver leaves (chandi varak)
halved almonds for decoration.
Method:-
1 Soak the almonds in the water overnight.They should be
puffed up and double in size the next day.
2 Skin the almonds and place them in a blender or food processor
Grind them to a smooth paste on a low speed, adding the milk
gradually. Do not grind the almonds first on their own and
then add the milk as too much of the almond oil will get lost.
3 In a heavy based pan dissolve the sugar in the water, boil it
rapidly for about 10 minutes to half its quantity.
4 Add the ground almond paste and stirring veryfrequently,
simmer the mixture for 11/4 hours until it thickens. At no
stage should it be allowed to stick to the bottom and scorch,
as that will ruin the taste of the fudge.
5 In another pan, melt the ghee. Slowly pour a little ghee into
the almond paste and stirring continuously, see that it is absorbed
completely into the paste. Within a few minutes the paste will start
releasing the ghee. As soon as that happens, pour in a little more
ghee and once again stirring continuously, see that the has been
absorbed.
6 Repeat this process until all the ghee has been used up and the
rich almond paste is glossy.Transfer the paste to a pie tin and
spread it out into a thickness of no more than 1.5cm.
Leave it to cool down. As soon as it begins to set, cut
it into squares or diamonds and leave it to cool completely
for several hours or overnight.
7 Decorate with silver leaf or halved almonds it wished.
Lift off Burfi with a spatula and arrange on a serving dish.
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