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Sadaam Barfi

  • 1 cup almond, soaked in boiling water for an hour, and then peeled
  • 1 cup milk
  • 1 cup melted ghee
  • 2 cups sugar
  • 12 pods cardamon, powdered
  • A large pinch of saffron
  • Silver wrap (edible silver) if available

Grind together in a blender the peeled almonds and the milk to a smooth paste. Pour it in a heavy bottomed pan. Heat on medium low. Add the sugar and continue stirring and cooking. In the meantime mix the ghee into the paste, a tablespoon at a time, until it is all used up Keep cooking until ghee seems to seperate at the sides of the pan. Total cooking time is about 55 mins. Add the powdered cardamom and saffron and mix well. Pour the nut paste into a greased 13 x 9" baking pan. If using silver wrap, spread it on now. When slightly cool, cut into diamond shapes. Stays fresh for 2 to 3 weeks, longer in the refrigerator. NOTE: Cashew can be substituted for almonds, the recipe remains the same, or 1/2 cup cashew and 1/2 cup almonds can also be used.

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