This delicious mysore pak style of badam burfi is lightly flavoured with cardomon. Unlike the soft texture of the more common version of badam burfi this version is harder like mysore pak and also slightly different in the ingrediants.
None the less absolutely delicious and so tempting you cannot stop at one.
WHAT YOU NEED:
1 cup of melted ghee
1 to 2 cups of ground peeled almonds ( I used store bought ground almond which was quite course so ended up using nearly 2 cups to the 1 cup of ghee)
3/4 cup to 1 cup of sugar
1 cup of water
3 to 4 cardomon (Optional I like the cardomon flavour so always add heaps but if you prefer lightly flavoured then use less or omit altogether)
WHAT TO DO:
1. In a deep pan on the stove top heat water and sugar together till the sugar completey dissolves and the mixture becomes quite thick. Please be careful as this gets very hot and will burn your skin if in contact.
2. Add the melted ghee, ground almonds and cardomon all at the same time and keep stirring till the mixture combines and you cannot see any of the ghee around the edges. Here is where I had to adjust the almond amount as you may need slightly more ground almond to allow for the ghee to be completely absorbed.
3. Keep stirring to allow for the mixture to dry out slightly.
4. Spread into a grease prepared tin and flatten down to your desired thickness. I use a greased rice server for this.
5. Allow to cool, cutting into desired shapes before completely cooled. You can decorate the burfi with slivered almonds if desired but do this before completely cool as these burfi, once completely cooled, are harder then the usual style of burfi.
