Badaam Pak (Indian Almond and wholemilk fudge squares)
Ingredients
- 1 lb Almonds badaam, blanched, grated
- 3 1/2 floz Rose water gulab jal
- 1.1 lb Sugar
- 11 oz Wholemilk Fudge klioya
- 9 oz Ghee
- 10 Green cardamom choti ehichi, powdered
- 1/2 Nutmeg jaiphal, powdered
Instructions
- Boil the rose water and sugar together. Remove from heat after one boil.
- Add the wholemilk fudge to the rose water syrup and mix thoroughly so that the consistency is smooth. Add the almonds and ghee.
- Cook on low heat, stirring constantly with a wooden spoon, until the almond mixture leaves the sides of the pan.
- Add green cardamom powder and nutmeg powder. Mix well.
- Spread this mixture on a greased plate.
- When cool, cut into squares and serve.
Calories: 1015 kcal
Carbohydrates: 106 g
Protein: 13 g
Fat: 64g
Saturated Fat: 24 g
Trans Fat: 1 g
Cholesterol: 87 mg
Sodium: 20 mg
Potassium: 482 mg
Fiber: 8 g
Sugar: 93 g
Vitamin A: 63 IU
Vitamin C: 1 mg
Calcium: 179 mg
Iron: 3 mg