BADAM/ALMOND BURFI

Yields: 16 nos (of 1.5 inch each)

Ingredients 

Badam/almond: 1 cup
Sugar: 1 cup
Milk: ¼-½ cup (as required for grinding)
Badam/almond pieces: ½ tsp

Preparation 

1. Soak almond for 15 minutes in hot water and remove the skin.
2. Grind the almond into paste by adding milk. Use as little milk as required to grind the almond into a paste. Lesser the milk used in grinding, quicker the cooking process.
3. Take a pan, add almond paste, sugar and cook till it comes together or leaves the pan.
4. Grease a square plate, transfer the mixture and garnish with almond pieces. The output will be thick enough for you to draw marks/lines on it for cutting later.
5. Once cool cut into pieces.