Almond/Badami Burphi

Almond/Badami Burphi
Ingredients:

• 1 cup Almonds
• 1/4 lbs butter unsalted (1 stick)
• 2 cups sugar

Method: Boil about 2 cups of water. Add the almonds and turn off the heat. Within 5 minutes or so the skin on the almonds should bubble and loosen up. At this point drain the water, run the almonds under cold water. Peel/sliver the skin off of all the almonds. Soak the peeled/slivered almonds in water for a couple of hours. Blend the peeled/slivered, softened almonds with 1/2 cup of water into a coarse or a fine mixture and set aside. Take a heavy pan and melt butter on medium heat. Add sugar and the almond mixture to the pan. Continue to cook on medium heat for about 15 to 20 minutes, stirring continuously. After 15 minute or so, the mixture will become drier and lumpier and will kind a stop sticking to the walls of the pan. Pour onto a lightly greased plate or onto to a cookie sheet. Using a slightly greased rolling pin, roll into a 1/2" thick slab. Cut into 2"x2" squares or any shape you like.
Cooking Tips: Store in air tight containers in a cool place. Can use already slivered almonds to save time. Coarsely blended almond burphi will have more of a flaky and crumbly in texture. For a richer taste, blend the almonds with 1/2 cup of milk instead of water.
Serving Tips: Serve as dessert.