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Soak dry almonds in boiling water (Do not boil water with almonds). Pour boiling water into a vessel containing the Almonds. Allow it to be in water for 8-10 mins. Then, peel the Almonds skin.
When the entire quantity has been peeled off , dry grind the entire quantity to powder form. After this take small quantities of the powdered almonds and grind to thick paste by adding very small quanty of milk. Grind the entire
uantity to thick paste, -Thick consistency. Transfer the ground thick paste of Almonds to a frying pan
(Kadai). Add 300 Gms sugar to the thick paste . Add Saffron leaves and cardamom powder. Mix well and heat gently at the same time stirring continuously with out interruption till the entire mass becomes thich and sticks to the sides of the Pan.
Take the pan away from the stove and add 100 Gms Pure Kova and mix well. Allow it to gradually cool till the entire mass becomes thick simultaneously stirring. Keep on stirring till it is almost luke warm.
Smear ghee on to a flat plate . Transfer the entire mass on to the plate and roll it with the help of a balon (Chapati roller) uniformly. When cool cut into Diamond shaped burfies. |
