Diwali hai toh kuch special toh banta hai-
- 1 cup almonds, soaked and peeled
- 1/2 cup hemp hearts
- 1/4 cup hemp protein powder
- 1 cup sugar
- 1/4 cup ghee (clarified butter)
- 1/2 cup milk
- A pinch of saffron strands (optional)
- 1/2 teaspoon cardamom powder
- Chopped pistachios and almonds for garnish
Prepare Almond Paste:
Grind the soaked and peeled almonds into a smooth paste using a little milk. Set it aside.
Infuse Hemp Hearts:
In a dry pan, roast the hemp hearts and hemp protein powder on low heat for a few minutes. This will enhance the nutty flavor. Set them aside.
Prepare Sugar Syrup:
In a heavy-bottomed pan, combine the sugar and milk. Heat it over medium heat, stirring continuously until the sugar dissolves.
Cook the Mixture:
Add the almond paste and roasted hemp mixture to the sugar syrup. Keep stirring continuously to prevent lumps.
Add Ghee and Flavorings:
Once the mixture thickens and starts leaving the sides of the pan, add the ghee, saffron strands (if using), and cardamom powder. Continue to cook and stir until the mixture forms a thick, cohesive mass. It should take about 15-20 minutes.
Shape and Garnish:
Transfer the mixture onto a greased plate or tray. Flatten and shape it into a square or rectangle, about 1/2 inch thick.
Garnish with chopped pistachios and almonds, pressing them gently into the surface.
Cool and Cut:
Allow the mixture to cool completely, which will help it set. Once it has cooled, cut it into small diamond or square-shaped pieces.
Your Hemp and Almond Burfi is ready to serve. Store it in an airtight container for freshness.