4 cups (500 g) 1.1 lb Almonds (badaam)
2 3/4 cups (400 g) 14 oz Sugar
1/2 cup (125 ml) 4 fl oz Water
2 - 3 Silver leaves (varq)
2 3/4 cups (400 g) 14 oz Sugar
1/2 cup (125 ml) 4 fl oz Water
2 - 3 Silver leaves (varq)
method
1. Soak the almonds in boiling water for 6-7 minutes. Drain, remove the skin and grind to a coarse paste.
2. Heat the sugar and water together in a pan; stir gently till the sugar dissolves completely. Bring the sugar syrup to the boil and then simmer till bubbles start forming.
3. Add the almond paste and cook, stirring constantly, till the mixture leaves the sides of the pan. Remove from heat.
4. Spread the mixture evenly on a greased plate and smoothen the top. Keep aside to cool and decorate with silver leaves.
5. Cut into squares or diamond shapes and serve.
2. Heat the sugar and water together in a pan; stir gently till the sugar dissolves completely. Bring the sugar syrup to the boil and then simmer till bubbles start forming.
3. Add the almond paste and cook, stirring constantly, till the mixture leaves the sides of the pan. Remove from heat.
4. Spread the mixture evenly on a greased plate and smoothen the top. Keep aside to cool and decorate with silver leaves.
5. Cut into squares or diamond shapes and serve.
serving amount
serves: 10 - 12
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