Badam Paneer Burfi (Step by Step Pics) ~ Diwali Wishes !!

Diwali always reminds us of the lights and sweets. This is the peak time of the year when the halwais make best money and of course its the busiest time of their year. During this season, I have always wondered the source of supply of milk during this increased demand time. We never get to know if there is adulterated milk or milk powder milk or if they really pump in pure milk from outsides sources. Anyways just a word of caution, to be alert and buy sweets from trusted brands or shops. And if you can make sweets for your loved ones, then that's the best sweet treat for your dear ones. These are simple sweets that you can make in a jiffy and can be enjoyed.

The original recipe was using cashews but I preferred to try with almonds(on a healthier note). If you like the cream color of paneer then you can omit the saffron strands but I loved to add the natural color of saffron to this burfi. These are more like the kalakand texture and so its a bit hard to cut in neat slices like milk burfi. Refrigerate the made burfi for 3-4 hours before you cut in slices. You can add your own toppings of chopped nuts. I thought Diwali is the perfect time to enjoy sweets and also my page crossed 3 million views(though not a big number for the years of blogging) recently, so that definitely needs a yummy treat to share. Am happy to have started blogging, Thanks to all my supporters,well wishers,blogger buddies and readers who trust my recipes and have visited,left comments and feedback always. Your likes and valuable feedback always inspires me to correct my mistakes, gain more confidence and share yummy delicacies with you all. Thanks again, all.. Hoping to see you all around in the coming posts too !!

Preparation time~ 2.5 hours
Cooking time ~ 30 minutes
Serves ~ 12
Ingredients
paneer /cottage cheese 250gms
milk 1 cup + 2tbsp
blanched almonds 1 cup(150 gms)
sugar 150 gms or 3/4 cup
saffron strands a big pinch
cardamom powder /elakka podi  1/2tsp
ghee 2tbsp

for garnish
sliced almonds 2 tbsp
saffron strands a pinch

Method

• Soak the blanched almonds in warm milk for 2 hours until the almonds are soft. Soak the saffron strands in 2tbsp milk, keep aside.Grind the almond milk mix after 2 hours,smoothly in a mixer jar along with the milk.
• Add the sugar and crumbled paneer in the mixer jar, grind again to a smooth consistency.
• Heat a non stick pan and add ghee in the pan. Add the paneer almond mix, keep stirring the mix and wait till it is thickened.
• Using a wooden spatula, keep stirring the mix using a spatula scraping the bottom layer(else the bottom layer gets burnt). It may take roughly around 20-25 minutes on low medium flame.

• When the mix starts to leave the sides of the pan and ghee starts to leave out, then it is ready to transfer. Add the cardamom powder at this point along with saffron mixed milk. Give a quick stir.
• Grease a plate/tray with ghee and keep ready. Transfer the prepared burfi mix in it and using a spatula, spread it evenly. 
• Add the sliced almonds or chopped pistachios on top with few strands of saffron. Press it down lightly with thge spatula and leave to cool at room temperature or refrigerate for 3-4 hours to set.
• After 4 hours, cut the burfi in pieces you desire and enjoy !!

NOTES
* You can even add yellow food color to make it more colorful but personally I avoid food color wherever possible.
* The original recipe was of Kaju Paneer Burfi (adapted from nishamadhullika.com) which I replaced with almonds and saffron.
* You can use cashews instead of alomnds and make kaju paneer barfi.

For all Diwali delicacies,a quick link is here for the last minute preparations.