Tasty Tuesdays… Bhang Ki Badami Pak, Holi Special Recipe by Chef Rohit Tokhi, Leela Ambience Convention Hotel

So the most colourful festival of India is just a week away.. and I want to know what special are you preparing…?? Haven’t decided yet.. so here is to the rescue, an interesting recipe shared by Executive Chef Rohit Tokhi of Leela Ambience Convention Hotel, Bhang Ki Badami Pak.. so read on.. make it..share it..enjoy it.. and do let us know how it was..

INGREDIENTS                                                                         QUANTITY

Almond                                                                                                  500 gm

Khoya                                                                                                      500gm

Bhang leaves                                                                                           50 gm

Desi ghee                                                                                                  150 gm

Rose water                                                                                                 2 cups

Cardamoms powder                                                                                 1 tsp

Sugar                                                                                                            500 gm

Nutmeg, grated                                                                                           1

GARNISH

Almond seed, slice                                                                                       ½ tsp

Saffron (soaked in milk)                                                                             few strands

Sliver leaf                                                                                                        few leaves

METHOD :-

PREPARATION

Sugar syrup

Melt the sugar in rose water till it attains a light syrupy consistency.

Almond

Blanch, fry and grind the almonds.

Bhang

Pick, wash and drain the bhang leaves. Take a pan and fry bhang leaves and drain all the excess oil.

COOKING                                                                                

  • Heat prepared syrup with half of the ghee and cook for 2 minutes.
  • Add mawa and keep stirring. Add grind almond to the mawa mixture along with the remaining ghee. Keep on a low fire and keep stirring.
  • When ready to set remove off fire, mix in the fried bhang leaves, powdered cardamoms and nutmeg powder. Spread on a clean board or baking tray and cut into roundels.
  • Take a dessert plate; put two roundels of badam and garnish with almond sliced, saffron and sliver leaf and serve.
  • If kept in an air tight container it will stay for a week.

 

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