Badam Mithai Mixture

Badam Barfi

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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.

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Badam Mithai Mixture recipe - How to make Badam Mithai Mixture

Soaking time:  30 minutes   Preparation Time:    Cooking Time:    Total Time:     1Makes 1 cup
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  1. Soak the almonds in enough hot water in a bowl for about 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the mixture to a plate and keep aside to cool for 15 to 20 minutes.
  6. Use as required.

Nutrient values (Abbrv) per cup
Energy1027 cal
Protein20.8 g
Carbohydrates102.9 g
Fiber1.7 g
Fat58.9 g
Cholesterol0.2 mg
Sodium0 mg

RECIPE SOURCE : MithaiBuy this cookbook
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Badam Barfi
 on 17 Jun 13 04:47 PM

Tasty and easy to make.
Badam Barfi
 on 05 Nov 12 10:36 AM

It's an easy to make delicious dessert made from badam, sugar and cardamom powder.