Serving: 20 pieces |Type: Dessert (sweets)
Ingredients:
Badam (Almond) | -1 cup (paste) |
Sugar | -11/4 cup |
Butter | -1 stick (125grms) |
Water | -1/4 cup |
Method:
- Soak the almond about 4-5 hours.
- Then remove the skin and grind with milk or water (milk will give it a richer and creamer taste).
- Grind it like smooth paste, not very watery, keep it aside.
- Take a thick bottom vessel, place on the stove at medium heat with sugar and water.
- While the syrup is thickening cube the butter into large cubs (4-5 pieces).
- Once the syrup has thickened, add almond paste stir it well in medium flame.
- It will take about 10 minutes to cook keep the stove on little less than medium flame, keep stirring so that the paste does not burn or stick to the bottom.
- Now add butter little by little, until it gets glossy then keep it on very low flame.
- After 5 minutes this paste won’t stick to the bottom.
- Take the plate and smear it completely with 1 tbsp of ghee.
- This cooked mixture should be like thick idly batter. Do not overcook where it becomes crystallized .
- Now this is the right consistency.
- Pour the cooked mixture into the greased plate and spread it evenly across the plate.
- Let it cool down and cut the shapes as you desire.
Note:
- You can add cardamom powder and saffron when the almond past is cooking.
Looks yummy!
Can you please post recipe for “Thirattipaal”. Thanks in advance.