Happy Diwali !!!
May this Diwali be bright for you and your family. May God fulfill all your wishes this Diwali.
Diwali signifies happiness, prosperity and the spirit of togetherness. People meet each other and exchange sweets,dry fruits,gifts and wishes! .And the best way to celebrate our favorite festival is to eating our favorite dish,right???So thought of treating us with Badam Barfi/Almond Barfi.I have tried it for the first time and the outcome is awesome.Earlier I made Kaju Barfi and I must say the procedure is same and it’s not that complicated.So what are you waiting for??Kick start your Diwali by indulging these barfi. I am sure the rich and exotic flavor of almonds and saffron will make your Diwali extra special.
So lets jump into the recipe with step by step pictorial presentation…..
Makes – 20 -22 pieces Barfi
Almonds – 1 Cup (Soaked overnight)
Condensed Milk – 100ml
Milk – 1 tablespoon for soaking the almonds
Ghee (Clarified Butter) – 2 tablespoon if desired
Saffron – 1 tsp (save 1/4 tsp for garnish)
Cardamom Powder – 1/8 tsp (freshly ground)
Almonds – 1Tbsp (Slivered,for garnish) )
Pistachios – 1/2 Tbsp (Chopped,for garnish)
Wash and soak the almonds in water overnight.
Peel the skin from the almonds.
Blend the the almonds in a blender/grinder.Remember the almond paste shouldn’t be to fine,it should be coarsely blended.
Soak saffron in Luke warm milk.
Heat a non stick pan and add the blended almond paste.
Now add the condensed milk and cook the mixture stirring continuously.
After 5 minutes add the saffron milk.
Cook this mixture on medium heat stirring continuously till a dough like mixture is formed (takes about 15-20 minutes).
Add ghee and incorporate with the mixture and cook further for 2 minutes.
Grease a tray or plate,even you can line parchment paper and keep the plate aside.
Transfer onto the greased plate and smoothen the surface.
Garnish with almond slivers.
Cut into desired shape once the mixture is cooled down completely.
After cutting the barfi you can garnish it further with chopped pistachios and saffron strands.