Dish of the day : Almond barfi / Baadaam Khathli
Ingredients: Serves 4
- Raw almonds - 2 cups
- milk- 1/4 cup or less
- Sugar (raw or white) - 1 1/2 cup
- Ghee (clarified butter) - 1/4 cup
- Elaichi powder (Cardamom) - 1/2 tsp
- Soak almonds ( 5 - 8 hours)
- Grind soaked almonds (I use it with the skin) and milk into a fine paste.
- Put a kadai on medium and put in the paste and keep stirring
- Half a minute later, add the sugar and continue stirring
- When sugar starts to melt and the almond paste are half done, add the ghee and elaichi powder and continue stirring
- when the mixture appears well done (raw smell all gone)
- transfer to the mixture onto a plate or a tray (smear the tray with very little ghee)
- spread the cooked mixture on this tray and let is cool
- slice up your brafiz and its done!
I used raw sugar, so my brafiz are brown. Also, this was a no frills. You could decorate it with raisins or cashew. or roasted almonds
Trivia on almonds or Baadam (source: wiki)
- The word "almond" comes from Old French almande or alemande, Late Latin amandola, derived through a form amingdola from the Greek αμυγδαλη (cf amygdala), an almond.
- Almond is called لوز lawz in Arabic and baadaam in Persian, Hindi, Punjabi, Tamil, Telugu, Malayalam, Kannada, Marathi, Gujarati, Turkish, Urdu and Kashmiri. In German almond is called "Mandel", as well as "Almond". In Hebrew almond is called שקד shaqed, which has its roots in an ancient Semitic term, as seen in the Akkadian šiqdu and Ugaritic thaqid, as well as in old Ethiopic terms.
- Almonds are a rich source of Vitamin E, containing 24 mg per 100 g.
- They are also rich in monounsaturated fat, one of the two "good" fats responsible for lowering LDL cholesterol.
- Claimed health benefits of almonds include improved complexion, improved movement of food through the colon (feces) and the prevention of cancer.
- Recent research associates the inclusion of almonds in the diet with elevating the blood levels of high density lipoproteins and of lowering the levels of low density lipoproteins.