Badam Burfi (Almond Squares)

From: francoroni

On Oct 1, 2007

This is amazing! It is so tasty and quite easy to make, as well! I substituted maple sugar, goats milk and goats milk butter. I also used pre-ground almond meal that I found at the grocery store so it was a snap to put together. I cooked mine for about 30 minutes, it was very clear when it was time to put it in the pan to cool. It set up beautifully and tastes divine!

From: Chef #437094

On Jan 24, 2007

i tried this today after a bad outcome with a recipe from a cook book. it also took a long time to thicken. the outcome was DELICIOUS but i sure wish someone would post photos. i'm familiar with barfi and this didn't look like it. it also didn't have the same creamy texture, it's more....i don't know how to explain it. even if it's wrong it tastes amazing but if someone has a photo of theirs, please do share! amancia

From: Charishma Ramchandani

On Sep 9, 2002

You know, Anu, I feel its really "injustice" to give just 5 stars to this recipe. If I were a fairy, I would use my magic wand and give this recipe infinite stars. What an addictive recipe this is. I swear, I am no-good when it comes to making burfi, but, this one's come out SO GOOD, it looks as though its bought readymade! My Goodness, I can't wait to share it with everyone tomorrow morning! The preparation time, cooking time and number of servings, everything is PERFECT! These are so addictive! I scraped the pan clean and licked my fingers clean on the crumbs. What a delectible treat these will make in the coming winter months! I promise you, I will break my coming Friday fast, with this recipe of yours and pray to God to make all your dreams come true. I'd like to mention that I used 2 tbsps. of melted ghee for this. Another small thing that was missed in the recipe which could be handy for those who don't make burfis' regularly - you have to peel the almonds and only after peeling them, you have to grind them. I put them in water and heated them for a few minutes. This made the skin soft and easy to peel off! Anu, thanks COUNTLESS TIMES for posting this recipe. Why didn't I try this earlier?!

From: yogi

On Nov 27, 2002

These are delicious and addicting, Anu! Thanks to Charishma's comments, I just had to try this and am so glad I did! I used only 1/2 C sugar, and margarine since I had no real butter on hand. Seems I had to cook it for a pretty long time. Maybe because of my substitutions or because I didn't grind the almonds fine enough. No matter! It finally thickened and everyone here is loving it. Nice and nutty. Thanks for a great treat!!!