INGREDIENTS QUANTITY
Almond 500 gm
Khoya 500gm
Bhang leaves 50 gm
Desi ghee 150 gm
Rose water 2 cups
Cardamoms powder1 tsp
Sugar 500 gm
Nutmeg, grated 1
GARNISH Almond
seed, slice ½ tsp
Saffron (soaked in
milk) few stripes
Sliver leaf few leaf
PREPARATION
Sugar syrup
Melt the sugar in rose water till it attains a light syrupy consistency.
Almond
Blanch, fry and grind the almonds.
Bhang
Pick,wash and drain the bhang leaves. Take a pan and fry bhang leaves and drain all the excess oil.
COOKING
Heat prepared syrup with half of the ghee and cook for 2 minutes.
Add mawa and keep stirring. Add grind almond to the mawa mixture along with the remaining ghee. Keep on a low fire and keep stirring.
When ready to set remove off fire, mix in the fried bhang leaves, powdered cardamoms and nutmeg powder. Spread on a clean board or baking tray and cut into roundels.
Take a dessert plate; put two roundels of badam and garnish with almond sliced, saffron and sliver leaf and serve.
If kept in anair tight container it will stay for a week.
BHANG KI BADAMI PAK
(Courtesy: Chef Ashwani Kumar)