Almond Burfi (II)
2 cups almonds; peeled and ground to fine powder,
1 3/4 cup sugar,
1/2 cup ghee,
2 cups water,
2 cups milk powder,
Ground elaichi (green cardamom) as per taste,
Sliced pistachios to garnish.
In a pan, combine sugar and water and cook till sugar syrup of one thread consistency is formed. Mix almond powder and milk powder and then blend it into the syrup, stir well to mix without lumps. Add ghee and elaichi powder. Cook stirring, over low flame till the mixture starts leaving the sides of the pan. Remove from flame and pour into a greased plate. Spread to flatten it and let it cool. Then cut into desired size pieces and garnish with sliced pistachios.
To know if the sugar syrup is of one thread or two thread consistency, dip the backside of a spoon into the syrup (when it sufficiently thickens) and remove it. Then touch a finger to it and pull apart from the spoon, you should be able to see a thread (may be one or two, depending upon the consistency you have prepared).
Syrup of 2 thread consistency is thicker than that of 1 thread consistency.