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Barfi Badam
Yield: 16 pieces
Ingredients:
4 c Milk
3/4 c Sugar
125 g Blanched almonds, pulverised
In blender, or 1 cup ground
Almonds
Pinch of ground elaichi
2 T Blanched pistachio nuts
Edible silver leaf-optional
Method:
1-In a heavy-based saucepan or large frying pan boil the milk over fairly high
heat, stirring all the time, until it is reduced and very thick.
2-Add sugar and stir for 10 minutes on low heat. Add the ground almonds and
continue to cook and stir until the mixture comes away from sides and base of
pan in one mass. Remove from heat, sprinkle elaichi over and mix well.
3-Turn on to a greased plate. Smooth top with back of butter spoon. Cool
slightly, mark in diamond shapes with knife and decorate with halved pistachio
nuts and sliver leaf.
4-Before it is quite firm cut with sharp knife along the markings then leave to
get quite cold before separating into pieces.
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