Almond Burfi 1 (Traditional)
Badam Katli or Burfi 1
Badam burfies are loved in north India. The traditional ones are quite thin and usually cut into diamond shapes. After a few trials and errors, here is a version that works. Makes 12-16, depending on the size you cut them.
100 gm. (1 cup) ground almonds (you can also use ground cashew nuts)
100gm (1/2 cup) sugar (use less if you like, but reduce water accordingly)
50 ml water
10 ml Ghee or clarified butter
10 ml. liquid glucose (ensure that it is edible)
A couple of silver leaves
*Varak are very thin, edible silver leaves. Traditional ones were made by beating silver between 2 layers of leather. Check before buying that they are suitable for vegetarians. Also, there are a lot of fakes around, not silver, so be careful about what y
Measure all ingredients beforehand; you will need them in quick succession.
Place a double layer of aluminium foil on a flat surface and lightly grease it with ghee.
Making Syrup: Place sugar and water in a bowl and boil briskly until temperature reaches 235ºF/113C-240F/115C. If you stretch a drop between your forefinger and thumb, you get 2 strings stretching out. This is soft ball stage of syrup. Turn heat off.
Add ghee and liquid glucose and stir them in. Add ground almonds, stirring fast. Temperature will come down to mid-sixties, but you don't have to measure it.
Take it out onto a flat surface and knead to a dough like consistency, as smooth as you can get.
Place on the aluminium foil and roll out to about 1 cm thick. It should look smooth on the surface. You can use wetted fingers to smooth it out if it is not.
Silver leaves come in layers of thin papers. Lift one silver leaf and its paper out gently and place it onto the burfi. Press it gently you’re your fingers to transfer it to the burfi surface and then gently peel the paper off.
Allow to cool for a few minutes and cut into diamond shapes.
Cool completely and store.