Badaam Pak (Indian Almond and wholemilk fudge squares) recipe
ingredients
4 cups (480 g) 1 lb Almonds (badaam), blanched, grated
1/2 cup (100 ml) 3 1/2 fl oz Rose water (gulab jal)
3 1/3 cups (500 g) 1.1 lb Sugar
3 cups (300 g) 11 oz Wholemilk Fudge (klioya)
1 1/4 cups (250 g) 9 oz Ghee
10 Green cardamom (choti ehichi), powdered
1/2 Nutmeg (jaiphal), powdered
1/2 cup (100 ml) 3 1/2 fl oz Rose water (gulab jal)
3 1/3 cups (500 g) 1.1 lb Sugar
3 cups (300 g) 11 oz Wholemilk Fudge (klioya)
1 1/4 cups (250 g) 9 oz Ghee
10 Green cardamom (choti ehichi), powdered
1/2 Nutmeg (jaiphal), powdered
method
1. Boil the rose water and sugar together. Remove from heat after one boil.
2. Add the wholemilk fudge to the rose water syrup and mix thoroughly so that the consistency is smooth. Add the almonds and ghee.
3. Cook on low heat, stirring constantly with a wooden spoon, until the almond mixture leaves the sides of the pan.
4. Add green cardamom powder and nutmeg powder. Mix well.
5. Spread this mixture on a greased plate.
6. When cool, cut into squares and serve.
2. Add the wholemilk fudge to the rose water syrup and mix thoroughly so that the consistency is smooth. Add the almonds and ghee.
3. Cook on low heat, stirring constantly with a wooden spoon, until the almond mixture leaves the sides of the pan.
4. Add green cardamom powder and nutmeg powder. Mix well.
5. Spread this mixture on a greased plate.
6. When cool, cut into squares and serve.
serving amount
serves: 6 - 8
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