Badam Burfi/ Almond Fudge

I was a bit skeptical before trying this recipe. But with my mom's encouragement, I tried it and the results were pretty good :)

Ingredients:

• Almonds: 1 1/4 cups (200gms)
• Sugar: 1/2 cup (100gms) (Add more if you are sweet tooth)
• Ghee: 1 tbsp
• Butter paper/ Baking paper
• Water: 3 tbsp (less than 1/4 cup)

Method: 

• Grind almonds to form powder.  (I ground them with peel, without soaking in water)

• Grind sugar to form fine powder.

• Sugar syrup of 1 thread:
• Add sugar in pan. Add water (3 tbsp).
• Turn on the gas. The flame should be medium. Cook till sugar dissolves. (It takes 1-2 mins)
• Once the sugar dissolves, cook for another min. (You can check the thread by taking a drop of syrup in between index finger and thumb, when you'll stretch, you will see a thread formed between your index finger and thumb)
• Now add almond powder to the sugar syrup above and lower the flame immediately. From now till the end, we have to do all the cooking on low flame.
• Mix well. Cook till your mixture is ready to solidify (jamne wali consistency). It will take 1-2 mins max. (Check by putting little mixture in bowl and see if it turns into dough on cooling). Turn off the gas.

• Let the mixture cool. For this, slightly grease a plate with ghee. Spread the mixture on it.

• Apply ghee on your hands.

• Once the mixture turns warm, knead the mixture to form a smooth dough.
• Apply ghee on rolling pin.

• Spread dough/ almond mixture on a butter paper/ baking paper with rolling pin.

• Let it rest for 10-15 mins. 
• Grease knife/ pizza cutter with ghee and cut it into diamond/ rhombus shape. 

• Badam Burfi is ready to serve.

PS:

• Keep Badam Burfi  refrigerated in a air- tight box.
• Shelf Life is approx 10- 15 days if referigerated. 
• You can also add cardamom powder.
• You can also make cashew and almond mix burfi. For that, just take equal quantity of almonds and cashews both, rest method is same.