Badam Mithai Mixture
by Tarla Dalal
Added to 607 cookbooks
This recipe has been viewed 97679 times
Sweet and crispy, this Badam Mithai Mixture melts in your mouth, leaving a ‘chill’ aftertaste due to the icing like consistency of sugar. Indeed, this is an indulgent treat that gives you child-like joy!
It is quite easy to make too, provided you take care of two aspects. One is the consistency of the sugar syrup, which is very important to get the right crunch. The other is the proper procedure of soaking, deskinning and grinding the almonds. Ensure that you soak it in boiling hot water, so that is becomes easy to remove the skin.
You should also be patient when grinding the badam to get a really smooth paste. Once you get this right, you can use the same procedure to make many more mithais with other nuts, roasted flours and seeds.
- Soak the almonds in enough hot water in a bowl for about 30 minutes.
- Strain them using a strainer, drain out all the water completely. Peel the almonds and blend in a mixer to a fine paste without using any water. Keep aside.
- Combine the sugar and 1/2 cup of water in a broad non-stick pan, mix well and cook on a high flame for 4 minutes or till the sugar dissolves completely and forms a syrup of one string consistency.
- Add the almond paste and cardamom powder to it, mix well and cook on a medium flame for 6 minutes or till the mixture leaves the sides of the pan, while stirring continuously and scrapping the sides of the pan.
- Transfer the mixture to a plate and keep aside to cool for 15 to 20 minutes.
- Use as required.
Nutrient values (Abbrv) per cup
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