Almond Jaggery Burfi Sweet

Tip: click step to get into cook mode

1 ½ cups almonds ( / badam (or 2 cups fine almond flour))

1 ¼ cups jaggery (grated or powdered or coconut palm sugar (measure loosely, do not pack tightly))

¼ cup water ( (60 ml or 4 tbsps.))

⅛ teaspoon green cardamom powder ( / elaichi or 4 cardamoms)

1 teaspoon almond oil (or ghee for greasing the pan or use a parchment paper)

1 teaspoon sesame seeds ( or chopped pistachios (for garnish))

Grease a tray, square pan or plate. I use a 8 inch brownie pan.
Add almonds and cardamoms to a mixer jar. Grind them to a powder. Do not overgrind to the extent they begin to release oils.
Dissolve jaggery in water in a pan and strain the liquid to remove any impurities. Rinse the pan and return the syrup back to the pan.
Boil the jaggery syrup till it reaches soft ball consistency.
To test add ½ tsp of the syrup formed to a bowl of water, you should be able to make a soft ball.
Add the ground almond powder and switch off the heat.
Stir well until the almond meal blends well.
Pour it to the greased tray and sprinkle sesame seeds or chopped nuts.
Leave it undisturbed for 5 to 6 hours and cut it to squares. If it does not set, it means the jaggery syrup wasn’t cooked well. You can return the entire almond jaggery mixture to the pan and cook for a little longer. When it is done you will be able to make a non-sticky ball.