Subject: Almond and Pistachio Candy (Badam Pistaz Barfi)
From: Unicorn (unicorn@indenial.com)
Date: Fri Mar 21 2003 - 14:57:08 EST
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FOOD FUNNY
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Here are a few meditations from Cheryl C. in Houston, Texas:
You are slower than a herd of turtles stampeding through peanut
butter.
Do not meddle in the affairs of dragons, because you are crunchy and
taste good with ketchup.
Eat one live toad the first thing in the morning and nothing worse
will happen to you the rest of the day.
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TODAY'S RECIPE
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Here is a simple Indian form of candy similar in consistency to fudge.
Almond and Pistachio Candy (Badam Pistaz Barfi)
4 tsp (20 ml) ghee (see recipe below)
4 cups (1 L) milk
1 cup (250 ml) sugar
1 cup (250 ml) blanched almonds, pulverized in a
blender or food processor
1 cup (250 ml) unsalted pistachios, pulverized in
a blender or food processor
1/2 tsp (2 ml) almond extract
Grease an 8-inch (20 cm) pie plate with 1 teaspoon (5 ml) of the ghee
and set aside. Bring the milk to a boil in a heavy saucepan over high
heat. Reduce the heat and simmer uncovered until the milk is the
consistency of heavy cream, 30 to 40 minutes. Add the sugar and cook
10 minutes. Add the ground almonds and pistachios and cook 10
minutes, stirring frequently. Add the ghee and stir until the mixture
is thick enough to draw away from the sides of the pan. Remove from
the heat and stir in the almond extract. Pour into the pie plate and
spread with a spatula. Let cool for about 30 minutes and cut into 24
squares or diamonds. Makes 24 candies.
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