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Badaam burfee is an amazing Indian dessert recipe with a delectable taste and an unique set of ingredients. The badaam burfee is prepared with mawa mixed with sugar, dessicated coconut and a paste made from soaked almonds(badaam). The burfee or rectangular shaped almond mithai is served on special occasions or festivals. An excellent popular dessert recipe for every occasion.
- Finley blend the almonds and milk using a blender.
- Put the paste in a heavy-bottomed kadahi and add the sugar.
- Place the vessel over low heat and stir until the sugar dissolves. then
- Bring to a boil.
- Continue stirring over medium heat, till the mixture leaves the sides of
- The pan, and becomes a dough-like paste.
- Once it gathers up together into a mass, remove from heat and cool for a
- While. when cool enough to handle, roll it onto the greased plate, with
- The greased rolling pin. it must be rolled before it cools completely. do
- Not roll while it is too hot, as it is sticky when hot.
- Roll to ½ cm in thickness. cover with vark leaves and leave to cool.
- When cold, cut the barfee into diamond-shaped pieces, and transfer
- To a serving dish and serve.
This recipe was contributed by bhuvanaygsr on 29 Apr 2002
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