Almond Fudge

 Ingredients

1 cup badam / almond

¼ cup ghee

2 tbsp gond / edible gum

2 tbsp sunflower seeds

2 tbsp dry coconut, grated

¼ cup ghee

badam powder

¾ cup milk powder

1 cup jaggery

½ cup water

pinch saffron food colour

2 tbsp poppy seeds

½ tsp cardamom powder

½ tsp kesar / saffron

badam / almonds, chopped

 

Method

• In a mixer jar take 1 cup badam and grind to coarse powder. Keep aside.
• In a pan heat ¼ cup ghee and fry 2 tbsp gond.
• Fry the gond till they puff up and turn crystal.
• Drain the gond and crunch them in a plate.
• Now in the same ghee, fry 2 tbsp sunflower seeds and 2 tbsp dry coconut.
• Transfer them to the plate and keep them aside.
• Heat ¼ cup ghee and add prepared badam powder and roast well.
• Roast until the badam powder turns aromatic and changes colour slightly.
• Add in ¾ cup milk powder/ khoya  and roast until the mixture turns aromatic.
• transfer the roasted badam and milk powder onto the plate and mix well. Keep aside.
• In a large kadai take 1 cup jaggery and ½ cup water.
• Stir and dissolve the jaggery. Continue to boil until the jaggery syrup attains 1 string consistency.
• Add in pinch of saffron food colour, 2 tbsp poppy seeds and mix well.
• Further add roasted badam mixture, ½ tsp cardamom powder and ½ tsp kesar.
• Mix well making sure everything is well combined.
• Transfer the burfi mixture to the tray lined with baking paper.
• Top with 2 tbsp almonds and press gently.
• Rest the pak for 1 hour to set well. Now cut into pieces and enjoy.
• Finally, Badam Pak  is ready to enjoy as long as it will last.
   

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