Friday, March 27, 2015

Badam Burfi (Sweet Almond Confection)—from BITING THROUGH THE SKIN, by Nina Mukerjee Furstenau

Looking for a snack? Try this recipe from Biting through the Skin: An Indian Kitchen in America's Heartland, by Nina Mukerjee Furstenau.

Badam Burfi (Sweet Almond Confection)

Makes 20 pieces

1 cup almonds, finely ground
1/3 cup whole milk
3/4 cup sugar
1/8 teaspoon ground cardamom
2 tablespoons butter

Grease a 6 x 6-inch shallow pan with butter. In a medium-sized saucepan, blend the ground almonds with the milk. Add the sugar and stir vigorously for 2 minutes. Place on the stove and cook and stir the almond mixture over medium heat for about 5 minutes. Add the 2 tablespoons butter and continue to stir constantly until the mixture thickens and starts to leave the sides of the pan (about 6 minutes). Add the cardamom powder and remove pan from heat. Stir the mixture vigorously with a spoon for 3 minutes until it has the consistency of bread batter.Pour about 1/4 inch of the almond mixture into the prepared greased pan. Smooth the surface with the back of a spoon. Let cool for about 20 minutes. Cut into diamond shapes. Cool completely and store pieces in an airtight container, where they will last 1 week, or 2 months if refrigerated.

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