2 cup almonds (badam) or cashews (kaju)
4 cups sugar
2 cup milk
2 cup ghee
Prepare the almonds or cashews:
For almonds (badam): Soak the almonds in hot water for 1-2 hours. Remove the brown skin and grind them into a smooth paste using a little milk.
For cashews (kaju): Lightly fry the cashews in a dry pan for a few minutes. Let them cool and grind into a fine powder.
Cook the almond or cashew mixture:
In a thick-bottomed kadai, add the almond paste (or cashew powder) to the milk and cook on low heat.
Stir continuously until the raw smell of the almonds (or cashews) disappears, and the mixture thickens slightly.
Add sugar and ghee:
Once the almond or cashew mixture has thickened, add the sugar and continue stirring.
As the mixture starts to thicken further, begin adding ghee little by little, stirring continuously to ensure it mixes well.
Cook until ready:
Continue cooking the mixture until it leaves the sides of the kadai and forms a dough-like mass.
Set the barfi:
Transfer the mixture to a greased plate or tray and spread it evenly.
Let it cool slightly and then cut into squares or diamonds while still warm.
Once completely cooled, the Badam/Kaju Barfi will be ready to enjoy! It’s rich, flavorful, and perfect for any festive occasion.
