Almond - 1 cup (Soaked in water for 1 hrs and blanched it about 10 mins.)
Sugar - 1/2 cup (or as your taste)
Ghee - 2 tsp
Raw Mango syrup - 2-3 tsp (I used Guruji green mango syrup)
Cardamom powder - a pinch
Few crushed almonds for garnishing
- Soak the almond and blanched about 10 mins. Peel off the skin of almond and blend to make a smooth paste by using little water.
- Heat a pan/ kadhai. Make sugar syrup, when sugar start to melt stir it continuously and make a thick syrup. Now add the almond paste and continuously stir it in a low-medium flame avoiding lumps. Add little ghee in a regular interval which prevent to sticking to the bottom of the pan and it gives a glaze look to the burfi. Add the mango syrup to the mixture and mix it well. Cook for more 3-5 minutes.
- The consistency should be little thick like halwa consistency. So, now switch off the flame. At the mean time grease a plate with butter/ghee. Transfer the mixture into the plate and spread it with a light hand and tap it on the floor. Keep it cool for 10 minutes and cut into your desired shape. You can also keep it in refrigerator and Serve as chilled. Garnish with few crushed almonds. Enjoy your Burfi with your family, friends n relatives in party, fasting...