Almond 500 gm
Bhang leaves 50 gm
Desi ghee 150 gm
Rose water 2 cups
powder 1 tsp
Sugar 500 gm
Nutmeg, grated 1
Almond seed, slice ½ tsp
Saffron (soaked in milk) Few strands
Sliver leaf Few
Melt the sugar in rose water till it attains a light syrupy consistency.
Blanch, fry and grind the almonds.
Pick, wash and drain the bhang leaves. Take a pan and fry bhang leaves and drain all the excess oil.
Heat prepared syrup with half of the ghee and cook for 2 minutes.
Add mawa and keep stirring. Add grind almonds 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 almonds sliced, saffron and silver leaf and serve.
If kept in an air tight container it will stay for a week.
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