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    Home » Desserts » Indian Dessert » Burfi, Pedas & Fudges » Badam paak/Almond Fudge – Parsi Special

    Badam paak/Almond Fudge – Parsi Special

    May 3, 2015 · Modified: Dec 22, 2020 by Priya_Srinivasan ·

    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
    ½ cup sugar ( i used raw sugar)
    ⅓ cup water
    ¾ cup milk powder
    ⅓ cup rose water (i didn’t have that much so i used 3 tablespoon rose water + 1 teaspoon saffron strands)
    ¼ 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 tablespoon 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. 
    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52

    More Burfi, Pedas & Fudges

    • Anjeer Burfi – No Sugar Dessert
    • Microwave Carrot Peda/Instant Milk Powder Carrot Peda/Carrot Peda without Condensed milk
    • Thiratipaal/Palkova – Srivilliputhur Andal koil Prasadam
    • Kesar Pista Coconut Burfi/Barfi – DiwaliSweets

    Reader Interactions

    Comments

    1. Rafeeda AR

      May 04, 2015 at 9:43 am

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

      Reply
    2. Varada's Kitchen

      May 04, 2015 at 1:02 pm

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

      Reply
    3. Sarita

      May 04, 2015 at 8:04 pm

      Similar to our badam burfi! Look too yummy.

      Reply
    4. Chef Mireille

      May 05, 2015 at 2:35 am

      sounds so good – must have been super flavorful

      Reply
    5. Srivalli

      May 05, 2015 at 8:11 am

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

      Reply
    6. vaishali sabnani

      May 05, 2015 at 2:10 pm

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

      Reply
    7. sushma

      May 05, 2015 at 7:22 pm

      Lovely, sounds delicious

      Reply
    8. Priya Suresh

      May 06, 2015 at 5:28 am

      Very rich looking paak, wish i get some..

      Reply
    9. Suma Gandlur

      May 09, 2015 at 2:25 am

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

      Reply
    10. Pavani

      May 13, 2015 at 4:12 pm

      Those almond burfis look sooo inviting and tempting.

      Reply
    11. Sandhya Ramakrishnan

      May 29, 2015 at 2:56 am

      Different twist to our badam burfi! So flavorful.

      Reply

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