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.
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.
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.
- 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.
Y wouldn't I want to make this??? I have all the ingredients and this think sounds just so tempting…
Sounds a lot like barfi. Must have smelled good with all the rose water.
Similar to our badam burfi! Look too yummy.
sounds so good – must have been super flavorful
Good start to a great cuisine..the fudge looks so good Priya..
Even I checked this recipe from the same site… Very nice recipe , sounds very tempting and delicious.
Lovely, sounds delicious
Very rich looking paak, wish i get some..
It is a nice twist to the standard almond burfi we make. Though sounds cliched, it must have been yummy.
Those almond burfis look sooo inviting and tempting.
Different twist to our badam burfi! So flavorful.