Badam Burfi/Almond Fudge

I confess i love sweets :)..i love savories as well..but given a choice, i think i would always choose sweets! With the exception of Bombay halwa, i think there is nothing i would say no too :))..But an all time favourite has always been Badam Halwa & Badam Burfi!! 

My patti was an expert with badam halwa and would always make a big batch, everytime we visited or when she came home..Amma makes these burfi's and everytime i travel back, she ensures a box of badam burfi comes along, which i can have for an entire month..So, thought why not make it at home, coz this is one of the easiest sweets to make..Try it & you will know what i am talking about :)

Ingredients (Makes 25 pieces)

1. Badam/Almonds - 1 cup
2. Cashews - 1-2 tbsp (optional but highly recommended)
3. Milk - 3 tbsp + enough to cover the almonds
4. Saffron - a few strands
5. Sugar - same level as ground paste *
6. Ghee - 2 tsp + for greasing a pan 

Preparation Time!!

1. Soak badam till soft and you can remove the skin or opt for the easier route like me.. add them in boiling water and turn the gas of after 5-7 min. Drain water and peel the badam

2. Soak the cashews in water for 5- 10 min. Soak a few strands of saffron in 3tbsp of milk

3. In a blender, take the badam and cashew. Add enough milk to cover the nuts

4. Blend the nuts to a fine paste. Measure the resultant ground paste and take the same amount of sugar. ( For 1 cup of badam/almonds , i got 1-1/4 cup of ground paste... so took the same amount of sugar)

5. Mix well on stove and then add the saffron soaked milk and mix well. The sugar starts to melt. Keep on medium flame and keep stirring

6. Keep stirring occasionally till the paste starts to leave the side of the pan. Add ghee at this point and stir till the ground paste comes together like a dough

7. Transfer to a greased pan and cool it. Use a greased knife to cut into desired  shape, when warm