Ingredients:
Almonds - 1/2 kg
Sugar - 7 cups
Cashew Nuts - 25 to 30 nos
Cardamom - 12 nos
Pachai Karpooram (edible camphor) - a pinch (optional)
Saffron strands - a pinch
Kesari colour - 1 pinch
Ghee - 1 1/2 cups
Method:
Soak and peel the skin of almonds. Grind it to a very fine paste. Wash the mixer with 1/4 cup of water and add it to the badam paste and make it to a batter consistency. In a hard bottom pan, add sugar and 1/4 cup of water and make a thick 1 string consistency sugar syrup. Add the badam paste to it and keep stirring till both mixes well. In a tbsp of water mix saffron strands and kesari colour and add it to the paste. When the whole mixture starts hardening, add the ghee slowly. (The entire quantity of ghee might be a bit too much, so it have to be added little by little).
Break the cashewnuts into pieces and fry them in ghee. Add it to the hardening paste and mix well. Grind cardamom to a fine powder and add it to the pan. Crush the edible camphor into fine powder and sprinkle on top of the mixture and mix thoroughly so that it blends in evenly.
When the ghee starts separating from the sides of the pan, remove from flame and spread it in a ghee smeared plate and let it cool.
Note: The almonds can be ground to a fine paste using 2 cups of water too to enhance the taste.
No comments:
Post a Comment