Badam burfi is the first successful sweet I made after marriage, learning from my MIL. I used to do it with ease each time I make. Last year I wanted to post, some how could not get it right, even after attempting 2 times. I made it after long time, so I forgot the knacks. Then again this year made once, same result, but used a short cut to get burfi. Then later I realised what mistake I did and last time I wanted to give it a try, to check if my understandings are right. I tried it again or last time and it came out perfect. Just before starting to make, I called my MIL to double confirm the ratios. The mistake I did was poured the mixture bit earlier, so go through the steps carefully before making. We make it without any ghee, only for greasing! Badam is better than cashew in terms of fat. So better choice. Check other burfi recipes here in Rak’s kitchen.
Cool down completely and store in airtight container. Keeps good for 4-5 days at room temperature.