Ingredients Jump to Instructions ↓

  1. 1 c Chopped almonds

  2. 2 tb Shelled, unsalted pistachios

  3. 6 Whole cardamom pods

  4. 1 c Milk

  5. 6 tb Honey or sugar

  6. 3 tb Melted ghee or clarified -butter

Instructions Jump to Ingredients ↑

  1. + Directions : BADAM BARFI (Almond Fudge) Chop pistachos into small pieces and set aside. Break cardamom pods open and remove small seeds; discard pots and crush seeds as fine as possible under a rolling pin. Coat a pie plate with a thin layer of ghee and set aside. Put milk and almonds in electric blender (don't use those gas blenders, now! FM) and blend until almonds are well- ground. Add this almond milk to small, heavy saucepot and cook over low to medium heat for 10 mins. , stirring constantly with wooden spoon. Add honey and pistachios, and continue to stir until honey is thoroughly blended in. Reduce heat to low and continue stirring as you add the 3 T ghee. Cook and stir for 15 to 20 mins. until mixture forms thick, lumpy consistency. Do not stop stirring even for a moment, because mixture will stick to bottom of pan. Add crushed cardamom seeds and stir thoroughly. Remove pot from heat. Empty fudge onto pie plate and spread evenly with a spatula. Let cool for a while; when it's cool enough to touch with your hands, spread a little ghee over your palm and pat the fudge down smoothly and evenly. Refrigerate for half an hour to harden and completely cool; then cut into small squares or diamonds and remove from plate with metal spatula. These sweets can be stored for a number of weeks if refrigerated, or will keep several days out of refrig.


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