Kesar Badam Anjeer Burfi (without any silver leaves!)

Name: Kesar Badam Anjeer Burfi (without any silver leaves!)
Cook time: 20 min
Yield: 12 servings
Ingredients: 100g dried figs (anjeer) (stems removed); 120g almonds (90g to grind, 30g to chop); 1 tbsp ghee; 2 tbsp warm milk; 15-20 saffron threads (kesar); 1/4 tsp cardamom powder; Pinch salt; Warm water (to soak)

This royal flavoured Burfi contains almonds and sweet dried figs. The burfi is topped with a crunchy almond crumble. This is perfect for festivals or gifting. Almonds are high in vitamin E, magnesium, protein and mono-unsaturated fats. The dried figs contain high amounts of fibre, potassium, calcium and natural sweetness. The saffron contains antioxidants like crocin. The cardamom provides a warming flavour that is friendly to digestion.

20 min 12 servings 90 kcal

90 kcal

Calories

5 g

Protein

8 g

Carbs

6 g

Fat

Ingredients

•100g dried figs (anjeer) (stems removed)
•120g almonds (90g to grind, 30g to chop)
•1 tbsp ghee
•2 tbsp warm milk
•15-20 saffron threads (kesar)
•1/4 tsp cardamom powder
•Pinch salt
•Warm water (to soak)

Method

1
Put the saffron into the warm milk and leave to soak for 10 minutes. Put the figs into warm water and leave to soak for 15 minutes. Drain and blend to create a smooth paste.
2
Dry roast the almonds on a low heat for 4-5 minutes until they are aromatic. Allow to cool slightly. Grind the 90g almonds to make a coarse powder and chop the remaining 30g.
3
Put the chopped almonds into a dry pan and toast for 1 minute until golden and crunchy. Set aside.
4
Melt the ghee. Add the fig paste and cook for 3-4 minutes whilst stirring. The mixture should thicken and begin to stick to the bottom of the pan. Add the ground almonds, saffron and milk. Cook over a low heat for 2 minutes, stirring, to create a soft dough.
5
Press the mixture into a greased 6 inch tray lined with baking paper. Sprinkle the almond crumble on top and press in slightly.
6
Place in the fridge for 1hour and cut into 12 pieces.