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.