If there is one thing that scares me when preparing Deepavali bakshanam(sweets) is Burfi aka Barbi 😉 Be it coconut burfi or almond I panic while making sugar syrup and the end result will not be perfect. However during last year Diwali I made this Badam burfi and it turned out amazing. I followed Anuradha Srinivasan’s recipe and finally after a year updating the recipe on my blog now 😉 😉 Better late than never right? I couldn’t take take step by step pictures last time hopefully when I prepare it again shall update the post with pictures. There are few things to keep in mind while preparing this Burfi. Keep stirring the badam mixture after adding it to sugar syrup. It will take time to get to the right consistency and if you don’t stir there are chances that burfi might stick to the bottom of the pan. Also the one string consistency of sugar syrup is crucial. You will achieve this in 5-7 minutes just ensure you don’t let sugar to boil in water for a longer time. From the following measurement you can make around 10-12 medium sized burfis as shown in the picture. Kindly adjust quantity according to your requirement.
