Name: Choco Badam Burfi recipe by Angelique Goel at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 15
Ingredients: 2 cups almond flour (ground blanched almonds); 4-5 tbsp cocoa powder; 1 cup milk; 10-12 saffron strands; 1/2 cup bura chini /tagaar (or as per taste); 1 tin condensed milk; 1/4 cup ghee; Few pistachios (chopped, for garnishing)

Ingredients Serving: 15

2 cups almond flour (ground blanched almonds)
4-5 tbsp cocoa powder
1 cup milk
10-12 saffron strands
1/2 cup bura chini /tagaar (or as per taste)
1 tin condensed milk
1/4 cup ghee
Few pistachios (chopped, for garnishing)

Instructions

Soak almonds in boiling water for sometime. Strain and remove the skin. Let them dry.
Soak the saffron strands in milk and let it stand for sometime.
Grind the almonds in a mixer, using the saffron milk, little at a time and the almond flour is ready.
In a heavy bottom pan, put the almond flour and condensed milk and stir well.
Add the bura chini too and keep mixing.
The almond flour will keep getting thicker as it absorbs the condensed milk and bura chini.
When it is thick and cooked well, add the ghee, little at a time and keep mixing well.
When the mixture looks like a thick halwa, divide the halwa into two portions.
Take out half of it and add cocoa powder to the rest. Mix well. Turn off the flame when done. Let both the mixtures cool a little.
Grease your hands with ghee and knead the mixtures separately like a soft dough.
Spread the cocoa mixture on a butter paper lined greased tray. Let it cool for ten minutes in the fridge.
Then spread the remaining mixture on top of the cocoa mixture and spread evenly. Press down well. Add chopped pistachios. Let it cool again.
When set, cut the barfi into squares or diamonds.

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