You are here: Home> Course > Indian Desserts , Sweets > Basic Indian Dessert Recipes > Badam Mithai Mixture

Badam Mithai Mixture

Viewed: 118746 times

Tarla Dalal

08 September, 2016

5.0/5 stars 100% LIKED IT Cookbook Login 2 REVIEWS ALL GOOD

बादाम मिठाई मिश्रण रेसिपी - हिन्दी में पढ़ें (Badam Mithai Mixture in Hindi)

બદામ મીઠાઈ મિશ્રણ - ગુજરાતી માં વાંચો (Badam Mithai Mixture in Gujarati)

Table of Content

About Badam Mithai Mixture

Ingredients

Methods

Making Badam Mithai Mixture

Nutrient values

Badam Mithai Mixture recipe

The Badam Mithai Mixture is a truly enchanting Indian sweet, celebrated for its unique balance of sweetness and crispiness. This delightful confection promises a melt-in-your-mouth experience, often leaving a pleasant, cooling aftertaste, much like the delicate consistency of icing sugar. Indeed, this traditional treat evokes a sense of child-like joy with every bite, making it a perfect indulgence for festivals, celebrations, or simply to satisfy a sweet craving. Its rich flavor and appealing texture make it a beloved classic in Indian cuisine.

Despite its luxurious taste, the Badam Mithai Mixture is surprisingly simple in its core ingredients. It primarily features 1 cup of almond (badam), providing the characteristic nutty flavor and a rich base. The sweetness is carefully balanced with ½ cup sugar, which, when prepared correctly, contributes to the mithai's unique texture. A hint of aromatic warmth is introduced by ¼ tsp cardamom (elaichi) powder, which is quintessential to many Indian sweets. While the ingredient list is short, the success of this recipe hinges on precise technique and careful attention to detail.

The meticulous preparation of the almond paste is paramount to achieving the perfect consistency of this mithai. The process begins by soaking the almonds in enough hot water for about 30 minutes, which helps to loosen their skins. After straining and completely draining the water, the almonds are peeled, a step that becomes significantly easier with proper soaking. The deskinning is followed by blending the peeled almonds into a fine paste in a mixer, crucially without using any water. Patience during this grinding process is key to ensuring a truly smooth and velvety almond paste.

The next critical element is the sugar syrup, which dictates the final texture of the mithai. In a broad non-stick pan, the ½ cup sugar is combined with ½ cup water, mixed well, and cooked on a high flame for approximately 4 minutes. The goal is to ensure the sugar dissolves completely and forms a one-string consistency syrup, a vital benchmark that will give the mithai its characteristic crunch. Achieving this precise syrup consistency is fundamental and cannot be rushed, as it directly impacts the ultimate success and mouthfeel of the finished product.

Once the sugar syrup reaches the perfect consistency, the prepared almond paste and cardamom powder are added to it. This mixture is then thoroughly combined and cooked on a medium flame for about 6 minutes. During this stage, continuous stirring and meticulous scraping of the sides of the pan are essential to prevent sticking and ensure even cooking. The mixture is cooked until it begins to leave the sides of the pan, indicating that it has reached the ideal texture for setting. This step requires constant attention to transform the liquid mixture into a pliable, candy-like mass.

Finally, the cooked mixture is transferred to a plate and set aside to cool for about 15 to 20 minutes. Once it has cooled sufficiently, it's ready to be used as required, whether shaped into individual pieces, pressed into a bar, or crumbled as a unique topping. This Badam Mithai Mixture serves as a versatile base; with the right technique for almonds and sugar syrup mastered, one can use this same procedure to create a delightful array of other mithais using various nuts, roasted flours, or seeds, opening up a world of sweet possibilities.

Ingredients

for Badam Mithai Mixture

1 cup almond (badam)

1/2 cup sugar

1/4 tsp cardamom (elaichi) powder

Method

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.

Badam Mithai Mixture recipe with step by step photos

Making Badam Mithai Mixture

1. Soak the 1 cup almond (badam) in enough hot water in a bowl for about 30 minutes.
2. Strain them using a strainer, drain out all the water completely.
3. Peel the almond (badam).
4. Add 1 cup almond (badam) in a mixer jar.
5. Blend in a mixer to a fine paste without using any water. Keep aside.
6. Combine the 1/2 cup 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.
7. Forms a syrup of one string consistency.
8. Add the almond paste and 1/4 tsp cardamom (elaichi) 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.
9. Transfer the mixture to a plate and keep aside to cool for 15 to 20 minutes.
10. Use Badam Mithai Mixture as required.