Kesar Badam Burfi -Saffron Almond Fudge !!!Happy Diwali

                    Happy Diwali to all my friend and Readers! Wish you all a happy prosperous diwali..a year flied with prosperity,success and joy!

                                             
Ingredients:-

Almonds-1 cup
Milk for soaking almonds-2 cups
Milk for soaking Saffron-2 tbsp
Condensed milk-1/2 cup(4 oz)
Sugar- if needed
Cardamom Powder-1/4 tsp
Ghee-3 tbsp
Yellow food color-2 pinch 9(OPTIONAL)
Slivered pepper
Chopped Almonds & Pistachios - for garnish
Saffron - 4 nos for garnish



Method:-


Prepare a tray by greasing it with a tsp of ghee or butter.
Soak the almonds in warm water overnight.

Peel skins of the almonds the next day. (Note: Some websites said that the skin would fall right off,after so much soaking,but it didn't,it involved patient peeling.This is by far,the most patient prep work i have done for a recipe in a long time.Feel lazy? use peeled almonds or slivered almonds instead.)

Soak the saffron in 2 tbsp of warm milk and set aside.

Soak the peeled almonds in  for 1 hour.
Using a blender or mixie,grind the almonds and milk together into fine thick paste.

Take a non stick pan,melt 2 tbsp of ghee in it and then add the grind-ed almond paste and keep stirring continuously.

After 2 minutes , add the saffron along with milk and mix well,stir continuously.

Once the mixture thicken,add the condensed milk , sugar.

 Add the ghee 3 tbsp at a time and keep on stirring.Add all the ghee and stir.
Add the food color,cardamom powder mix well.Then again stir for another 5-7 mins,making sure it doesn't stick to the bottom.

Once the ghee comes out and the bottom turning to crisp.Switch off the stove.

Remove from the heat and grease a plate  or tin.Transfer the mixture to the pan .

Garnish with some chopped almonds and pistachios and the saffron stands.
 Let cool down completely before slicing,if its still soft refrigerate before  slicing.
Slice it up into squares.Transfer the squares o a box.

Serve and Enjoy!!!