We had our family meal on Diwali eve, complete with traditional foods including chole, matar paneer, aloo-badi, zeera wale chawal, and makhane ki kheer. I did not venture to make puris as they had been a part of the Dusshera menu!!
On Diwali itself, I made some of this melt-in-the-mouth Badam Burfi. Its simple, satisfying, and will easily keep for 2 weeks in the refrigerator. It is very easy to make, tasty, and be warned it can be rather heavy on the stomach should you decide to overindulge....
1 cup almonds
1/2 cup + 2 tbsp milk
1/4 cup sugar
6 tbsp ghee
4 green cardamoms
- Place the almonds in a microwave safe bowl, cover with tap water. Microwave covered for 6 minutes. This will loosen their skin.
- Carefully remove from microwave, drain, and peel the almonds. Wash the peeled almonds in some freshly taped water.
- Blend with the 1/2 cup milk in a wet grinder until you get a fine paste.
- Heat the 2 tablespoons of milk in a small bowl. Add the saffron to this.
- Peel the green cardamoms, and grind coarsely.
- Pour the almond paste into a heavy bottomed pan, and on medium heat cook this until it begins to stick together. Add sugar.
- At this stage add the saffron milk, cardamom, and a tablespoon of ghee. Add ghee at regular intervals and continue cooking on low heat until the paste leaves the sides of the pan and becomes pliable enough to form a ball.
- Grease a plate, pour the paste onto it. Flatten with a large spoon to get a 1/4" thick layer of the paste. Cool completely.
- Cut into squares or diamonds.
Note: I put little sugar as I feel any more obscures the taste of the other ingredients. You can adjust the sugar according to taste.
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