- method:1) Put a pan on low flame, add Chikki jaggery and a little water to make a paste, and cook it till it boils well. 2)When the jaggery is well cooked with water, take cold water in a small bowl and add a drop of hot cooked jaggery. If jaggery Syrup spreads elsewhere in the water. So it should be understood that Syrup is raw. And if the same pa is collected in cold water, then understand that the Syrup is well prepared. 3) now turn off the heat and add finely ground almond powder in it.And keep stirring the mixture so that no lumps of powder are formed.If the mixture feels dry, add 2 tbsp ghee and mix well. 4) Now stir the mixture over low heat and add the Green Cardamom powder and nutmeg powder. Now when the mixture cools down in a small pan, take it out on a butter paper and cool it a little, and knead it with the help of butter paper. 5) Then place another piece of butter paper on it and gently roll it into a thick layer and keep it there till it cools down. Cut it into squares with the help of knife and slice the almonds on it and put it on the barfi for garnishing. Your 'JAGGERY ALMOND BURFI' is ready.
Homemade Badam Burfi With Jaggery
Badam Burfi With Jaggery
#myrecipe
#sweets
#ValentineMe
By Shraddha Deshpande
Feb, 20th
664
Servings
6 persons
Cook Time
45 minutes
Ingredients
2
- 4
Ingredients
- 1-1/2 Cup Whole Almond, Finally Grind In A Mixer,
- 1 Cup Jaggery, 2-3 Gren Cardamom Powder(1Tsp),
- १/२ Tsp nutmeg powder, water as required,
- Salt to taste
Instructions
Notes/Tips
When you paste almonds, take whole almonds, and avoid soaked almonds, which do not taste like almond barfi. And it doesn't even become tasty. And while cooking jaggery, cook it for half an hour. Cook the jaggery well to make the barfi tasty. While cooking jaggery, add a little water to the jaggery so that the jaggery juice becomes thick. After adding more water, jaggery juice will remain thin And it won't taste good.
