Badam Burfi

Ingredients:

• 1 cup whole almonds
• 1 cup sugar
• Pinch of Cardamom powder
• 2 tablespoons butter or ghee (clear butter)
• 1/3 cup milk

Procedure:

• Soak the almonds in hot water for 30 minutes.
• Peel the skin off the almonds.
• Blend the almonds into a fine paste using just enough milk as needed to blend.
• Add the sugar and whip it for a couple of minutes.
• Heat the ghee in the frying pan on medium heat.
• When the ghee melts, add the almond paste and cook on medium heat, stirring continuously.
• Continue stirring until the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan.
• Add the cardamom powder.
• Remove the frying pan from the heat.
• Keep stirring the batter using a spoon in a circular motion for about two to three minutes.
• Pour it into the prepared greased pan.
• Smoothen the surface of the mixture to about a quarter inch thick.
• Let it cool until burfi is just warm.
• Cut into diamond or any shape you like.
• Cool to the room temperature and store burfi in an airtight container.

Badusha

Ingredients:

• Maida( All Purpose Flour) - 1/2 kg
• Baking Soda - 1/4 tsp
• Ghee - 2/3 cup
• Yogurt - 1tsp
• Cardomoms - 2
• Sugar -2 cups
• Water - 100ml
• Oil/Ghee for frying
• Pistachios, Badam for garnishing
  

Procedure:

• Sieve Maida and Baking soda in a bowl.
• Rub ghee in flour mixture.
• Add yogurt and water and knead into a soft dough.
• Divide the dough into equal parts and shape into smooth balls.
• Make a slight dent in the center with the thumb.
• Deep fry the balls in ghee/oil in very low heat till they become golden colour( it will take around 30 to 40 min).
• Drain on to an absorbent paper to cool.
• Cook sugar and water together to make a syrup of two string consistency.
• Dip the badusha(after it gets cool) in the sugar syrup and remove it and arrange on a plate.
• Garnish with pistachios and badam.
• Ready to serve.