Friday, October 24, 2008

Almond Burfi for Deepavali

Happy Deepavali! everyone.


Isn't "cool as a cucumber" a great trait to have? Watching the third presidential debate the thing that struck me most was what a cool cucumber Obama was. Man, it sure is a great asset to have. I am thinking of the many situations that would have turned so totally different if only I had that kind of cool head on my shoulder! Sigh! Well I can console myself saying you need ying and yang to balance everything.

A Cool head would have gone a long way in my burfi making attempts if we count the number of times I started off making burfi but ended up with halwa. Be it almond, choclate or milk my barfi making has invariably ended up as halwa. It tasted good alright, with sugar, milk and nuts nothing can go wrong in the taste department anyway just that instead of biting into it, you have to slurp it. This time I kept my cool and the resulting burfi spoke for itself. This is an easy sweet and nothing can go wrong it really if you don't mind the halwa in the end that is.

A friend gave me the recipe, hers was white but mine turned well an almond color. I used milk to blend the almonds whereas she had asked me to use water, that could have been the reason. I almost halved the amount of sugar and added it directly to the almond paste. She had suggested making a sugar syrup to string consistency and adding the almond paste to it.

I did not blend the almonds into a smooth paste, this would help in shaping the burfi. Mine was coarse but the texture turned out great.


Photobucket





Makes: 20-25 burfis
ofcourse depending on the size they are cut.
Ingredients
1. 2 Cups of almomds soaked in hot water and skin peeled
2. 1 1/4 Cups of sugar (original recipe called for 2 cups of sugar)
3. 1 cup of milk (1/4 or 1/2 cup should have been sufficient, more the milk longer it takes to set)
4. 4 tbsp butter (melt in a pan)

Method
1. Blend the almonds to a paste
2. In a heavy bottomed pan add the almond paste and sugar and in medium heat keep stirring. At this stage it does not stick to the bottom but watch it regularly about 15-20 minutes.
3. When it starts to get frothy add the ghee a bit by bit on the sides
4. Continue till the mixture comes into one big mass and a bit taken can be rolled easily into a ball another 30 minutes or so.
5. Pour into a greased pan and let it cool for a bit and slice into desired shape.
(It is good to have someone help pour and the other spread the mixture)



Soft and melts in your mouth and with the reputation almond has even healthy ;)

This goes off to Cooking 4 all Seasons: Announcing JFI – Nov’08 – Festival Treats!

20 comments:

  1. Looks so yummy.Happy diwali to you and your family.

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  2. this looks delicious. I like the coarse textures too rather than smooth ones :)

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  3. Perfect sweet made right in time for Diwali..Looks gorgeous..

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  4. Happy Deepavalli to you and family ISG. What else is cooking for Diwali?

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  5. That sure looks awesome. Perfect Deepavali sweet, I should say :)

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  6. Just made badam burfi, Pretty much the same recipe . Happy Diwali!

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  7. That looks so yummy Indo..Happy Deepavali to you and your family Indo...

    you can send this to JFI if you don't mind..:)

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  8. I've been toying with the idea of making this ever since someone gave me a piece in office - the almond taste really came through, and they said that was because there was less sugar in it. I'm not sure if I'll finally make it, though! Happy Deepavali to you and your family!

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  9. Okay, I'm trying this too for Diwali. It looks soooooo good! And simple enough to make. It's good to know that even if I mess up, I can end up with some yummy Halwa! :) The only thing I'm worried about is what if I give in and eat it all.

    Indo, I noticed that cool as a cucumber, trait of Obama too. I watched some of his debates and had I been in his position (ha!) I would have certainly lost my cool and asked the other person if he were an idiot. LOL Good for him to keep so cool. A much needed trait in a president I say.

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  10. Happy Deepavali to you and yours dear ISG.

    Ah! I cannot tell you how many times I wish I had a cool head. It is a great trait for sure.
    Very nice Burfi and the like the light brown color that you got.

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  11. Happy Diwali ISG, the color of burfi looks great! I love this badami color! Maybe when time permits I shall attempt it!

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  12. Delicious Almond burfies...Happy Diwali to you and your family Indo.

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  13. That is a good looking burfi...Happy Diwali.

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  14. Happy Diwali. The burfi's look great. Have a fab time!

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  15. Happy Deepavali Indo, enjoy with your family.
    I am making Almond burfi too tomorrow but in the Microwave. I don't have any choice! :P
    Have fun!:))

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  16. I actually love that colour.. i made a similar sweet but it was more an off-white.

    Happy Deepavali ISG! :)

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  17. Your description of the burfi is making my moth water :) Happy Diwali to you and your family!
    P.S. I tried your peas and potato kurma (March 08 post) yesterday and it was oh-so-delicious with dosa. Thanks for sharing that recipe.

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  18. Thanks for the recipe ,right in time for Diwali.I tried you recipe and it came out great. My family loved it.

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  19. This is rather late to be wishing you Happy Diwali, so let me wish you a Seasons Greetings.:)
    Your almond Burfi does look good.
    Btw, I've found (through my own experiences) that if you want a harder or well formed burfi, the original amount of sugar is necessary. :)

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  20. Aparna, it is never too late. Thanks for the wishes. Almond Burfi was sweeet with the sugar I added but I liked the softness of the burfi though. I will remember the relation between sugar and setting of the burfi.

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Thanks for stopping by. I appreciate each and everyone of your suggestions.