Kesar Badam Burfi
Ingredients1 cup almonds
1/2 cup milk
1/2 cup (4 oz) condensed milk
sugar (optional, if needed)
6 tbsp ghee (clarified butter) - melted
6-7 strands of saffron + more for garnish
2 drops yellow food color (optional)
slivered almonds & pistachios - for garnish
Method
Soak the almonds in the milk for a at least an hour. remove the skins, then using a blender or food processor, blend the almonds and milk together into a fine thick paste.
Soak the saffron in 2 tbsp warm milk and set aside to bleed.
Take a deep skillet, set it on low-medium heat, and add the almond paste and keep stirring continuously. After 3-4 minutes, add the sugar, saffron and the melted ghee slowly into the pan (in small increments) while stirring continuously, and cook till the ghee is absorbed by the almonds.
As the mixture thickens, add the condensed milk and the food coloring, then again stir for another 5-7 mins, making sure it doesn't stick to the bottom.
Remove from the heat and allow to cool just slightly. Lightly grease a square baking tray (about 1/2 inch deep). Transfer the mixture to the tray while it is still warm. Garnish with some chopped almonds and pistachios, and the remaining saffron strands.
1/2 cup milk
1/2 cup (4 oz) condensed milk
sugar (optional, if needed)
6 tbsp ghee (clarified butter) - melted
6-7 strands of saffron + more for garnish
2 drops yellow food color (optional)
slivered almonds & pistachios - for garnish
Method
Soak the almonds in the milk for a at least an hour. remove the skins, then using a blender or food processor, blend the almonds and milk together into a fine thick paste.
Soak the saffron in 2 tbsp warm milk and set aside to bleed.
Take a deep skillet, set it on low-medium heat, and add the almond paste and keep stirring continuously. After 3-4 minutes, add the sugar, saffron and the melted ghee slowly into the pan (in small increments) while stirring continuously, and cook till the ghee is absorbed by the almonds.
As the mixture thickens, add the condensed milk and the food coloring, then again stir for another 5-7 mins, making sure it doesn't stick to the bottom.
Remove from the heat and allow to cool just slightly. Lightly grease a square baking tray (about 1/2 inch deep). Transfer the mixture to the tray while it is still warm. Garnish with some chopped almonds and pistachios, and the remaining saffron strands.
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