BARFI of ALMONDS

Ingredients

• 930 g (1 seer) Shelled almonds (To be soaked in water for about an hour to loosen the skins before peeling)
• 233 g (1 powa) Khowa kheer (reduced solidified milk) (Also spelled khoa or mawa; a dense, dry milk solid available at Indian grocery stores)
• 1.2 g (1/4 tola) Powdered cardamom seeds (Use seeds only, not the green pods; grind finely to a powder)
• 58 g (1 chhatak) Ghee (for cooking) (Clarified butter; available at most supermarkets and Indian grocery stores)
• 465 g (1/2 seer) Sugar (for concentrated syrup) (Will be made into a concentrated (thick) sugar syrup before adding to the pan)
• 1 teaspoon (a little) Ghee (for smearing plate) (Used to grease the setting plate so the barfi does not stick)

Instructions

1. 1Place 930 g (1 seer) of shelled almonds in a bowl and cover fully with water. Leave them to soak for about 1 hour. This softens the skins and makes them easy to slip off. Beginner tip: use enough water so all almonds are submerged.
2. 2Drain the soaked almonds. Pinch each almond between your fingers and the skin will slide off easily. Discard the skins. Place the peeled almonds into a food processor or blender and grind into a smooth, thick paste. If needed, add the tiniest splash of water to help blend, but keep the paste as thick as possible. Beginner tip: scrape down the sides of the blender a few times to ensure an even paste.
3. 3Transfer the almond paste to a large mixing bowl. Add 233 g (1 powa) of khowa kheer and 1.2 g (1/4 tola) of finely powdered cardamom seeds. Mix everything together thoroughly until well combined and uniform. Beginner tip: crumble the khowa kheer with your hands or a fork first to help it blend in smoothly.
4. 4In a small saucepan, combine 465 g (1/2 seer) of sugar with just enough water to dissolve it (approximately 120 ml). Stir over medium heat until the sugar dissolves, then increase the heat and boil without stirring until the syrup thickens considerably and reaches a concentrated consistency. To test: drop a small amount into cold water — it should form a soft ball. Remove from heat and set aside. Beginner tip: watch carefully once it starts thickening as it can burn quickly.
5. 5In a large, heavy-bottomed pan, melt 58 g (1 chhatak) of ghee over medium heat until it is hot and shimmering. Add the almond paste mixture to the pan and stir continuously for a minute or two to coat it in the ghee. Then pour in the concentrated sugar syrup and stir to combine everything. Beginner tip: use a heavy-bottomed pan to prevent the mixture from burning at the base, and keep the heat at medium — not too high.
6. 6Continue to stir the mixture constantly over medium heat. The mixture will gradually thicken and begin to pull away from the sides of the pan. Keep stirring — do not leave it unattended — until it becomes a thick, dense mass that holds together and does not spread when a small amount is dropped onto a plate. This may take 10 to 15 minutes. Beginner tip: the mixture is ready when it starts leaving the sides of the pan cleanly and feels heavy on the spoon.
7. 7Take a flat plate or shallow baking tray and smear it evenly with a little ghee (about 1 teaspoon) to prevent sticking. Carefully pour the hot thickened mixture onto the greased plate and spread it out into an even layer using the back of a greased spoon or spatula. Beginner tip: work quickly as the mixture will begin to set as it cools.
8. 8Leave the barfi to cool and set at room temperature. Do not disturb it while it is setting. Once it has become fully solid and firm — this may take 30 minutes to 1 hour depending on room temperature — use a sharp knife to cut it into neat cubes or squares. Beginner tip: score the surface lightly first with a knife before it is fully solid to make cutting easier later.