Shubha Aunty’s Badami Candy
- Measurement Cups
- Non-Stick Fry Pan
- 9×11 Rectangular tray
- 2 cup Almond Flour
- 3 cup Sugar Note 1:1.5 Ratio between Flour and Sugar
- 1 cup Water
- 1/2 tsp Crushed Saffron
- 2 tsp Cardamom
- 0.5-1 cup Ghee
- In pan without turning the heat on, place almond flour, sugar, saffron and water.
- Set aside for 15-30 minutes.
- Begin heating pan on medium heat and start stirring
- Begin putting ghee into mix throughout the process.
- Wait for mixture to begin boiling and caramelizing. The mix should become thicker but still in a semi-liquid state. This process will take approximately 30 minutes and has to be watched carefully.
- Add cardamom powder.
- When the mixture begins to congeal, but is still of pouring consistency, turn off the heat and pour the liquid into the pan. Make sure you coat the pan with ghee.
- Wait for mix to harden in pan. Gently cut into squares while still warm and enjoy when cool. Can stay for up to two weeks.
Root Name: Badam Burfi. This is standard fare for Janmashtami in the Adeni family. The “baby name” for this sweet originated during Sarayu’s earliest trips to India as a toddler to visit Shubha’s mother (Amma) in Bangalore. Shubha often makes a wrapped package of badami candy for the now grown-up Sarayu to carry and share on her many international adventures – Dominican Republic, Peru, Kenya, Mexico.