Sunday, May 03, 2015

Badam paak/Almond Fudge - Parsi Special

We are starting our regular marathon this May. So, for this week's theme i chose to post Parsi recipes. A Parsi or Parsee  is a member of one of the two Zoroastrian communities found throughout South Asia. They are ethnically distinct from the Iranis, even though both groups descend from Persian Zoroastrians. The present-day Parsis descend from a group of Zoroastrians from Greater Iran who migrated to the western borders of South Asia (Gujarat and Sindh) during the 8th or 10th century. 
The main reason i chose this theme, is to experience other cuisines flavoring our country. Thank god, i chose, while googling for recipes, i came across dhansak a delcious stew made using meat, lentils and vegetables, Mawa cakes, simple dhandaar and many lip-smacking desserts like this almond paak, sweet sagan ni parsi sev, mithoo dahi and list goes on! I had hard time choosing only 3 recipes from the list. 
So, today i present you a delectable, lip-smacking, goodness loaded with little calories Almond/Badaam Paak. I loved tasting it, straight from the stove. They make a great snack for kids, just tuck 2 squares in their lunch boxes,they would definitely come for more.

Source : Bawibride
Ingredients 
1 cup almonds
1/2 cup sugar ( i used raw sugar)
1/3 cup water
3/4 cup milk powder
1/3 cup rose water (i didn't have that much so i used 3 tbsp rose water + 1 tsp saffron strands)
1/4 ghee
2 pinches of cardamom powder and nutmeg powder
Method 

  • First  take the almonds in a mixer /coffee grinder and make a coarse powder. Not too coarse , nor too fine. 

  1. Mix milk powder with water and make a thick liquid. Take sugar in a saucepan, add 3 tbsp water and let it boil and reach single string consistency syrup. That is if you take a drop of syrup and stretch between 2 fingers you should see a line (1 string).

  • Take it off the stove, let it cool for a minute or two, then add the milk powder mix and stir well. Keep a greased plate ready by the side. 
  • In another wide pan, add the ghee and the almond powder and saute until nicely aromatic and golden brown. Take care not to burn it.
  • When it is done, add the sugar syrup mix to this and give it a good mix. Add rose water and stir well. Let this cook on a simmer flame, until it thick and sticky, add the cardamom and nutmeg powder to this.
  • Transfer the paak to the plate and press it flat using a alu-foil/bowl,  mark lines using a serrated knife, to ease making squares, later. The squares won't harden, they will remain fudge-y. The squares will make it easy for you to portion-control this delight.
  • Let it cool well. Store it in an air-tight container. It stays good and fresh in refrigerator for almost a month. Serve it along with tea. 

11 comments:

  1. Y wouldn't I want to make this??? I have all the ingredients and this think sounds just so tempting...

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  2. Sounds a lot like barfi. Must have smelled good with all the rose water.

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  3. Similar to our badam burfi! Look too yummy.

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  4. sounds so good - must have been super flavorful

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  5. Good start to a great cuisine..the fudge looks so good Priya..

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  6. Even I checked this recipe from the same site... Very nice recipe , sounds very tempting and delicious.

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  7. Very rich looking paak, wish i get some..

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  8. It is a nice twist to the standard almond burfi we make. Though sounds cliched, it must have been yummy.

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  9. Those almond burfis look sooo inviting and tempting.

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  10. Different twist to our badam burfi! So flavorful.

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Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!

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