Soak the almonds overnight. Peel and pulse into coarse crumbs. Add a pinch of sea salt and keep ready. * You can also use almond meal. Soak for a few hours, drain and use.
* To peel almonds easily. Drain and soak them in boiling water for 2 minutes. The Skin will loosen up. Press the almonds and they will pop out.
In a pan, mix all the ingredients under sugar syrup and bring to a boil on low-medium heat. Continue boiling till 1 string (single thread)consistency is achieved ( temp around 230 degrees F / 110ºc).
Meanwhile, in another pan, dry roast the semolina on low-medium heat for 6-8 minutes or until it starts changing color and is fragrant. * If your semolina grain is large, then pulse it a few times in a blender/processor before roasting.
Add ground almonds, oil and mix well to form crumbs. (Mix continuously by pressing and breaking crumbs to evenly distribute the oil. half a minute)
Add the boiling sugar syrup and mix well.
Take off heat after a few seconds and pour on greased/oiled or parchment lined pan.
Even it out, use knife to cut into square or diamond shape, and let cool for 15 minutes before slicing into pieces.
Notes: Use 3/4 of the syrup, mix well and add more if needed. Semolina from different wheat grains absorbs moisture differently. Once mixed, check if the mixture is already a lump and can be set into burfi. If too dry and crumbly, then add more syrup.Nutritional values based on one serving