BADAM BURFI / TIKARI
Almonds – 600 gms.
Sugar – 450 gms.
Ghee – 5 tblsp.
Milk – 300 ml.
Poppy seeds – 1 tsp.
Saffron – few strands
Tejano – ¼ tsp.
Grind the almonds.
In a pan, heat 3 tblsp. ghee on a medium flame. When the ghee melts, add the ground almonds and roast it for 4 – 6 minutes.
Add milk and sugar and keep stirring the mixture continuously. Keep adding the ghee at regular intervals (1tsp. every 5 minutes) while stirring it.
Add half the quantity of saffron and tejano. Keep stirring the mixture on a low flame till the almond mixture leaves the sides of the pan.
The almond mixture has to be placed on a greased thali and evened out. Sprinkle the remaining saffron and tejano and the poppy seeds as garnish.
Allow it to set and cut into diamond shapes.