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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Badam Pak Recipe

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This recipe for Badam Pak is from MUM'S ZESTY KITCHEN SECRETS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. unsalted butter
1 lb. semolina or sooji
1 lb. almonds blended coarsely in the food processor
1 can of evaporated milk
1˝ cans of condensed milk
2˝ tsp. of cardamom powder
1˝ tsp. nutmeg
2 tbsp. of ghund - when fried should be about ˝ cup.
pinch of saffron
˝ cup of slivered pistachios for garnishing
1 tbsp. Poppy seeds for garnishing
Directions:
Directions:
1 Fry ghund (gum Arabic) in a frying pan and keep in a colander to remove excess oil.
2. In a large saucepan, melt unsalted butter on medium heat and add 1 tsp. of cardamom powder, ˝ tsp. nutmeg powder and a few strands of saffron.
3. When the butter has melted, add sooji and sauté until it is golden brown in colour and gives a wonderful aroma.
4. Turn the heat to low and add blended almonds and mix thoroughly.
5. Add the evaporated milk and mix well until all the sooji has absorbed the milk.
6. Add condensed milk and mix and let it cook for about 2 minutes on low heat stirring continuously.
7. Add ghund (gum Arabic), 1 tsp cardamom powder, ˝ tsp. of nutmeg.
8. Pour the mixture in a baking tray and press with a wooden spoon or wear gloves and use your palms to press firmly.The mixture will be hot.
9. Sprinkle slivered pistachios and poppy seeds and press firmly with a spoon
10.. Sprinkle left over cardamom and nutmeg powders.
11. When the Badam Pak mixture has cooled down, cut into squares.
12 . Remove the pieces on next day until it has set completely.

 

 

 

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