Badam Cake
Old-fashioned Kerala sweetmaking — no shortcuts, no substitutes. Jaggery, ghee, and coconut come together through slow cooking and patience into something far greater than the sum of their parts.
Ingredientsfor 5 servings
- 1 cup Badam Almonds
- 1 cup Sugar very finely — powdered
- 1/4 cup Water
- 2 tsp Ghee
Preparation
Step 1
Soak the almonds for an hour and leave it to drain.
Step 2
Remove the skin and grind into a thick smooth paste adding minimum water.
Step 3
In a thick vessel, mix sugar and 1/4 cup of water and heat.
Step 4
When the sugar dissolves completely, add this paste and cook for five minutes.
Step 5
Add ghee and remove from fire.
Step 6
Pour this mixture on a large plate and smoothen the surface of the mixture with a roller. Then cut with a knife, by drawing parallel lines, in the shape of cubes.
Tip
When working with jaggery, always melt and strain it first. Even the best quality jaggery has some grit that needs to be removed.
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