Almond Cream Fudge Recipe

(Badam Barfi)

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 :

1 liter

185 g

375 g

1/2 teaspoon

2 tablespoons

Milk

White sugar

Blanched ground almonds

Ground cardamom or 6 drops cardamom extract

Blanched pistachio nuts

Edible silver leaf (optional)

• In a heavy saucepan (preferably one with a non-stick surface), boil the milk, stirring constantly until it has reduced and thickened.

• Add the sugar and stir over low heat.

• Add ground almonds and cardamom, and continue cooking and stirring until mixture leaves sides of pan in one mass.

• 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.

• Remove foil and when sweet is almost cold, decorate with pistachio nuts which have been blanched for 30 seconds in boiling water.

• Remove the skins and split pistachios in two, or cut into slivers.

• 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.