First soak the almonds in boiling water for 5-10 mins. Drain the hot water and add cold water to the almonds. You can now easily peel the skin of the almonds and keep aside. Or you can soak the almonds for a minimum of 2 hrs or overnight in room temperature water and peel of its skin. Or else you can directly use blanched almonds. However soak them in hot water for 5 mins before using.
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Now add the blanched almonds to the mixie/blender and grind into smooth paste along with the milk. Keep it aside until use. Also, grease a tray / plate and keep it ready.
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Now heat a heavy bottom pan, add in the sugar and water. Now start stirring in medium flame until the sugar is dissolved and the sugar syrup reaches one string consistency.
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Now, add the almond paste to the sugar syrup and stir well to avoid lumps. Add the cardamom powder, saffron strands and mix well.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-7.jpg" alt="badam" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-8.jpg" alt="badam" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-9.jpg" alt="badam" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-10.jpg" alt="badam" width="48%" />
Continue to stir the mixture in medium-low flame. The mixture will slowly start thickening. At one time, the mixture will become frothy and then next turn thick with a light change in color. The mixture will also not stick to the pan. This is the correct consistency. Turn off the flame and quickly transfer the contents to the greased tray.Once the mixture cools down a bit but still warm, cut into pieces using knife or pizza cutter and leave it to cool further to room temperature. Once completely cooled down, you can separate out the pieces using the knife and store in an air tight container.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-11.jpg" alt="badam" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-12.jpg" alt="badam" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-13.jpg" alt="badam" width="48%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/03/babu-14.jpg" alt="badam" width="48%" />
Enjoy.
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