Almond Burfi

 Almonds - 1 cup

Ghee - 1 cup...

Sugar - 2 cups

Water - 3/4 cup

Saffron - ½ tsp ( warm & powder )

Remove almond skin by immersing in boiling water for 5 mts & then plunging in cold water.

Grind to a paste with 3/4 cup milk - for this, add milk in teaspoons so that the paste is smooth. 3/4 cup is an approximate amount.

Heat water & sugar on a low fire, stirring continuously till it dissolves completely. Take water first, add sugar & simmer on a low flame till sugar dissolves completely.

Make 1-string syrup with sugar. The string should be minimum 1 cm long.

Add almond paste, stirring well with the whisk.

Add warm ghee (not hot) only little in the beginning & keep stirring.

Add rest of the ghee only towards the end ( this is to get a good colour ).

When the soft ball stage is reached (take 1/4 tsp & immerse in a tiny cup of water. You will be able to make a soft but firm ball), add saffron & remove.

Stir for sometime till dough consistency is reached & empty on a greased plate.

Cut into pieces.