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Almond Burfi With Condensed Milk
Almond Burfi With Condensed Milk. Take out almonds from the milk and reserve the milk for later use.let it cool down for sometime.then press with little pressure,skin will comes out easily.do the same for all almonds and make ready.now the blanched almonds are ready to make burfi. 6) knead further and break dough into smaller pieces.

Sprinkle about 2 tablespoons of slivered almonds and chopped pistachios, press the nuts gently into the mixture. Spread the mixture over a greased plate/thali to about 1/2 inch to 1 inch thickness. Add 1.5 tbsp ghee at this stage and cook until the mixture begins to leave the sides of the pan forming a dough.
6) Knead Further And Break Dough Into Smaller Pieces.
Add all other ingredients and cook, stirring all the time, until it begins to come off the pan, approximately 5 minutes. Sieve the cardamom and icing sugar and then add the nestle cream mixture. I am using ziplock to roll the burfi.
Mix And Roast For 10 Minutes.
After the skin has been removed, dry the almonds a little , so that it can be powdered in a mixie. Heat ghee in a wok or kadhai. Cook the mixture over a very low heat, stirring all the time to ensure it doesn't catch and burn on the base of the pan.
Add 1.5 Tbsp Ghee At This Stage And Cook Until The Mixture Begins To Leave The Sides Of The Pan Forming A Dough.
3) add warm water in small portions and mix with a spoon. A pinch of salt, नमक. Mix all the ingredients with out any lumps.
Continue To Stir For A Further 2 Minutes.
½ tsp cardamom powder, इलायची पाउडर. 2 tsp rose water, गुलाब जल. Keep it aside for one hour.
Once It Reaches A Boil, You Want To Reduce The Flame To A Simmer, At The Lowest Setting.
Bring to a rolling boil and mix well until the sugar dissolves. While you are stirring, keep breaking up the lumps in the flour. Add the sweetener and reduce heat.
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