Badam Burfi

Ingredients:
Badam-1cup
Sugar-11/4 cup
ghee-1/4 cup or 5tbspn
milk-1/4 cup

Method:
Soak badam in hot water and peel the skin. Grind it to fine paste along with 1/4 cup milk. Take a pan and dissolve the sugar and allow it to boil. The melted sugar should be of sticky consistency, that is when you touch it with your hand it should form a single thread.

Now add the badam paste to it and keep stirring it. once the raw smell of the badam disappears now add the ghee spoon by spoon. Mean while, take a foil and rolling pin and grease it with ghee. When the mixture separates from the pan remove from the heat and put the mixture into the foil and roll it flat for about 1 inch thickness. Cut it into diamond shape and allow it to cool.

Cashew Nut Burfi

Ingredients:
Cashew Nuts – 2 cups
Sugar – 2 cups
Ghee – ½ cup
Kewra Essence – few drops
Saffron - few strings

Method:
Soak cashew nuts in water for 4 hours and grind into a thick paste.

Add ½ cup water to the sugar and make a thick syrup. Add the ground cashew paste and stir continuously on a low flame. Add ghee in between while stirring. When it leaves the sides of the vessel, add kewra essence, saffron and mix well. Switch off the stove. When it is luke warm mix by your hand and make a dough (like chapati dough) and put it on a greased rolling board. Grease the rolling pin also and quickly roll it ¼” thick big circle (like making chapati). When it is cool cut it into diamond shaped pieces.

Groundnut Burfi

Ingredients:
250 gms groundnuts, roasted and coarsely powdered
250 gms sugar
1 cup water
50 gms coconut powder
a few green cardamoms, powdered
1 tbsp ghee

Method:
1. In a pan, heat the sugar and water to make a 1-string syrup.
2. Add groundnut powder, coconut powder and ghee along with the cardamom powder.
3. Stir till the mixture leaves the side of the pan.
4. Grease a thali with ghee and spread the mixture.
5. Cut into burfis while the mixture is still hot.