Almond Burfi

Blanch almonds in boiling water for 2-3 minutes, then drain and peel off the skins; chop finely and set aside.

Heat ghee or butter in a heavy-bottomed pan over medium heat, then add the mawa and roast, stirring constantly until it becomes light golden and fragrant.

Pour 2 litres of milk into the pan with the roasted mawa and stir well to combine, breaking up any lumps.

Continue stirring the milk and mawa mixture over medium-low heat, reducing it slowly until it thickens and becomes creamy, approximately 20-25 minutes.

Add 1 kg sugar to the reduced milk mixture and stir continuously until the sugar dissolves completely and the mixture becomes smooth and glossy.

Fold in the chopped almonds and grated coconut, mixing thoroughly to distribute them evenly throughout the burfi mixture.

Continue cooking the mixture over low heat, stirring frequently, until it thickens further and begins to pull away from the sides of the pan, approximately 10-12 minutes.

Pour the hot burfi mixture onto a greased baking tray or marble slab and spread evenly to about 1-1.5 cm thickness.

Allow the burfi to cool to room temperature, approximately 15-20 minutes, then cut into squares or diamond shapes using a greased knife.

Store the almond burfi in an airtight container at room temperature for up to 1 week, or refrigerate for extended freshness.