Badam Burfi(Almond fudge/almond burfi)

Wishing my followers, readers, friends and blogger buddies a happy and prosperous Navaratri/Durga puja..May God bless you and fullfill all your wishes and keep you all in good health.

Navaratri/Durga Puja is the biggest and most awaited festival for hindus. 'Nav' means 'nine' and 'ratri' means 'night'. Thus, 'Navratri' means 'nine nights'. All of them are related to Goddess Shakti (Hindu Mother Goddess) and her various forms. It holds special significance for Gujratis and Bengalis and one can see it in the zeal and fervor of the people with which they indulge in the festive activities of the season. Dandiya and Garba Rass are the highlights of the festival in Gujarat.The first three days of Navratri are dedicated to Goddess Durga (Warrior Goddess) dressed in red and mounted on a lion. Her various incarnations - Kumari, Parvati and Kali - are worshipped during these days. They represent the three different classes of womanhood that include the child, the young girl and the mature woman. Next three days are dedicated to Goddess Lakshmi (Goddess of Wealth and Prosperity), dressed in gold and mounted on an owl and finally, last three are dedicated to Goddess Saraswati (Goddess Of Knowledge), dressed in milky white and mounted on a pure white swan. Different kinds of sweets are prepared for the celebrations. Children and adults dress up in new dresses during these days. this year navratri has already started from yesterday. If you want to know how Bengalis celebrate their Durga puja, Click on this post, which I posted few years back. Sweets are very integral part of any Indian festival, without this any festival seems like imcomplete. Me too like to make it myself  for my family like my mother used to, rather than buying it from shops. And one day I also wish to join some culinary classes, as University online degrees are an option for those who enjoy sweets and want to learn more about cooking.
Burfi, is one such sweet that is a must during festivals and special occassions like birthdays and other happy occassions. Last week, we had an occassion to celebrate, i.e., my hubby's birthday, that day I made this Almond Burfi along with few other things.

Ingredients :

Almonds : 11/2 cup
Milk : 1/2 cup
Condensed milk : 1/2 can(8 oz.)
sugar : 5-6 tbsp. 
Ghee (clarified butter) : 3 tblsp.
Saffron : few strands
Yellow food color : 4-5 drops
Cardamom powder : 2 tblsp.(Take out the black seeds of cardamom and grind into powder)
Slivered almonds & pistachios : 1/2 cup(for garnishing)

Method :

• Soak the saffron in 2 tbsp warm milk and set aside.
• Soak the almonds in warm milk for at least half an hour. This will help removing the skins of the almonds easily.
• Then using a blender or food processor, blend the almonds and milk together into a fine thick paste. Use as less milk as possible. 
• Take a deep non-stick skillet, add the ghee, when it melts, add almond paste and keep stirring continuously in medium-low heat. After 3-4 minutes, add the sugar, saffron and cook till the ghee is absorbed by the almonds. 
• Stir for another 3-4 minutes, as the mixture thickens, add the condensed milk and the food coloring, then again stir for about 5-7 more mins, making sure it doesn't stick to the bottom. This will give your arm a good workout. 
• Remove from the heat when it the paste does not stick to the pan anymore. Sprinkle cardamom powder over it and allow to cool just slightly. 
• Lightly grease a dish with ghee and transfer the mixture to the dish and spread it out, flatten the surface of the mixture to about a quarter inch thick, while it is still warm. Garnish with some chopped almonds, pistachios, and saffron strands.  
• Now allow tit o cool for about half an hour. Then cut into diamonds or squares. If its still soft and stick to your knife, refrigerate for 15 mins and then cut. You can store the burfi in an air-tight container in the refrigerator for upto a week. 

Sending this Almond Burfi along with Cherry Almond Tart with Cheese filling to Raven's "Cook.Eat.Delicious - Almonds", hosted this month by Anu's healthy Kitchen

And to Radhika's "Diwali Special Event - Sweets & savories"