This version of badam barfi is my MIL's recipe. It's easy and minimal ingredients. Badam
Burfi / Almond burfi is rich in flavour and a very smooth burfi. This is
the traditional Indian sweet and there are lots of methods used to make
do this sweet. Mostly made or bought in sweet shops during festivities
or joyous celebrations. This is not made at home as regularly / widely
as other sweets. Also because i think Badam is expensive to an average
Prep Time : 10+15(soaking time)
Cook Time : 30 Mins
Badam / Almonds - 1 cup
Sugar - 1-1/2 cup (adjust the taste)
Water - 1/4 cup ( for sugar syrup)
Hot Water - 4 cups
Milk - 1/4 cup
Soak the almonds / badam for 15 mins
Take out all the skins and grind into a smooth paste along with milk
In a pan add sugar and water bring to boil stir once and boil until one string consistency
Add badam paste and mix well stir constantly on medium flame
In the mean while be prepare for ghee greased plate
Stir until all paste done and come out clean in a pan
Transfer into greased plate leave for few mins
Then cover the parchment sheet paper and flatten them using rolling pin
Cut the desired shapes and store into air tight box
This is the one most delicious peda and also one of my favorite sweets. This is North karnataka special sweet and has been named after one of the cities in North Karnataka - Dharwad.
This is very rarely prepared at home but available in all sweet shops in Karnataka.
Prep Time : 10 Mins
Cook Time : 20 Mins
Mawa / Kova / Khoya - 2 cups , crumbled
Sugar - 1 cup
Milk - 1/2 cup
Ghee - 2 tbsp
Cardamom powder - 1/2 tsp
Clove / Lavanga / Lavang powder - 1/4 tsp
In a heavy bottom non stick pan. Add mawa in it
In a medium flame stir mawa once it is slightly melt add milk. Stir it continuously.
Then it become thick add sugar again stir the peda mixture. Add cardamom powder and Lavang powder mix thoroughly. Stir till peda mixture color turns brown completely.
Add ghee mix well and stir until leaves the bottom and sides of pan. Remove from the flame/stove. Let it cool. Make a desired shape (usually round) and roll the pedas into caster sugar.