Easy Badam Burfi (“Nut Fudge”)

Burfis are India’s answer to fudge-the literal translation is “milk fudge” and “badam” means “nut”.  Traditionally these are quite laborious to make-milk is reduced down quite a bit to form what we call “khoa” and then that is used as a base to make this sweet.  I’ve taken a few shortcuts here to make this a quick go to dessert and of course, as per usual taken out the white sugar.   Also, it’s important to grind the almonds as finely as possible-your patience will be rewarded.

Ingredients:

• 3 cups blanched slivered almonds
• 2/3 cup light agave nectar
• ½ cup milk (dairy is best in this case)
• 1 teaspoon green cardamom powder
• ¼ cup  regular milk powder
• Pistachios, chopped for garnish

Directions:

1. Grind almonds to a fine powder.  This will take several grinds in your food processor.  Set aside.
2. Bring nectar and half cup of water to a boil.  Cover and bring to 265 degrees Fahrenheit on your thermometer.  Whisk in milk and ground almonds.  Cook for a minute or until milk slightly dries out.  Add in cardamom powder and milk powder off heat and combine.  Pour onto lightly sprayed tin and shape into rectangular prism one inch high.  Garnish with pistachios.  When set, enjoy! (If you are in a rush, put in fridge and it will set more quickly.)