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Almond Cream Fudge Recipe
(Badam Barfi) |
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This is sold in Indian sweet shops in
large, flat diamond shapes on which thin sheets of edible silver are
sometimes pressed for decoration. Ingredients : |
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1
liter
185 g
375 g
1/2 teaspoon
2
tablespoons
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Milk
White sugar
Blanched ground almonds
Ground cardamom or 6 drops cardamom extract
Blanched pistachio nuts
Edible silver leaf (optional)
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Method :
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In a heavy saucepan (preferably one with a
non-stick surface), boil the milk, stirring constantly until it has
reduced and thickened.
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Add the sugar and stir over low heat.
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Add ground almonds and cardamom, and
continue cooking and stirring until mixture leaves sides of pan in one
mass.
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Turn onto a buttered dish and quickly
smooth top with the back of a buttered spoon, or press a lightly
buttered piece of banana leaf (or aluminum foil) on the surface, and
roll lightly with a rolling pin to smooth and flatten the surface.
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Remove foil and when sweet is almost cold,
decorate with pistachio nuts which have been blanched for 30 seconds in
boiling water.
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Remove the skins and split pistachios in
two, or cut into slivers.
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If using silver leaf decoration, handle it
very delicately, holding with the interleaved pieces of tissue and
gently fluttering the silver leaf (varak) onto the surface.
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