The classical crème brulee gets an almond twist – almond burfis quilted in caramelised brown sugar
Method
SOAK AND GRIND ALMONDS:
• Soak Almonds for 2-3 hours.
• Remove the skin and grind into a fine sandy texture paste
COOK WITH SUGAR:
• In a heavy bottom pan, add Almond paste and sugar.
• Mix well until sugar dissolves.
COOK:
• Switch on the burner and stir continuously on medium heat till mixture reaches to sticky dough and leave the sides of pan.
• It takes generally 40-45 minutes.
KNEAD THE DOUGH:
• Remove from heat and let it cool slightly.
• Grease hands with ghee and knead into a smooth dough.
SHAPING:
• Place the prepared Almond Dough on the greased surface.
• Roll it out gently using a rolling pin into a 1 cm thick, even rectangle or square.
• Using a sharp knife, cut the dough into 1 cm cube or diamond-shaped pieces.
BRULEE:
• Dredge brown sugar on top of the burfi and caramelize with heat gun or under a radiated heat source until the surface has deep caramel colour.
