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
- 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.