#shorts Quick & Easy Badam Burfi

By Ministry of Curry · 20 min

Ingredients

Instructions

1. Gently press down on the almond flour with a fork to break up any lumps.
2. Preheat a non-stick pan over medium heat and add the ghee, spreading it over the bottom and sides.
3. Add the almond flour, condensed milk, ground cardamom and saffron, and mix well over medium heat for 4 to 5 minutes, until the mixture pulls away from the sides and comes together as a dough. Turn off the heat and let it cool while you prepare the pan.
4. Line an 8 x 8 inch pan with parchment or grease it with cooking spray or ghee. If you like, sprinkle cardamom, almonds and saffron in the pan first.
5. Press the dough into the pan with a silicone spatula, or with fingers once cool enough to touch, until it is an even layer about ½ inch thick. Let it cool completely or refrigerate for 20 minutes.
6. Cut into 1-inch squares with a lightly greased sharp knife, wiping the knife as needed.
7. Store in an airtight container for 1 to 2 days at room temperature, or refrigerate for up to 2 weeks.

Summarized from Ministry of Curry's video. Watch it for the details.

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