Bhang ki Badami Pak

Almond               500 gm
Khoya                  500gm
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
Sugar syrup
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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