Hi my very near and dear Blogger buddies I have successfully completed one year of blogging and I am celebrating my blog baby's 1st cute Birthday by preparing Badam /almond burfi or badam cake and giving it to all of you.
I am so grateful and thankful to all of you for encouraging and appreciating my blog without which I wouldn't have reached this far. All your wonderful, sweet ,lovely comments are cherished by me. This blogging world is so interesting that you get to interact with so many friends from different places in the world and unknowingly you develop a close bond with one another. It would have been so nice if we all got to meet each other,it would have been really wonderful.
I too got to learn and experiment with various recipes of all the blogger friends and prepare it at home to be relished by my family. You get to know and learn a lot of things and gain a lot of knowledge.
I really and sincerely love this blogging world and would still love to put up new dishes with God's blessings ofcourse, though all my dishes are very simple and day to day recipes.
I once again sincerely thank all of you for visiting my blog ,following my blog and giving importance to it.
Please keep encouraging me as you all have been doing till now so that I shall be successful.
THREE CHEERS TO BLOGGGGGGGGGGGGING! HIP HIP HURRAY!
Badam/ Almonds- 1 tumbler (measure)
Sugar - 3 tumblers (measures)
Milk - for grinding the badam flakes
Cardomom (elaichi) - 4-5
Soak the raw badams (almonds) in hot water and remove the skin.
Put the skin removed badam flakes in a mixie and grind to a fine paste by adding milk.
Now after grinding the paste remove from the mixie and pour it in a kadai.
Add the 3 measures of sugar on the paste and keep on stirring and mixing on a low flame so that it does not get heated from below.
Keep stirring constantly which takes approximately 15- 20 minutes.
In the end when the mixture starts floating, just put off the gas and add elaichi powder and little ghee and mix nicely.
Now take a steel plate and grease it with ghee and pour the mixture and flatten nicely.
When it is lukewarm just draw lines crosswise and lengthwise to cut the pieces.
When it comes to normal after the heat slowly remove the pieces one by one and put them in a