Badam or Almonds comes from Old French almande or alemande, late Latin amandola, derived through a form amingdola from the Greek αμυγδαλη (cf Amygdala), an almond. In India, consumption of almonds is believed to be good for the brain, while the Chinese consider it a symbol of enduring sadness and female beauty. As a popular travel food, humans carried almonds across many old trade routes and cities. Shakespeare refres to the almond in “Troilus and Cressida” as a powerful symbol of temptation. Beautiful Almond blossom picture source
- 1 cup Almonds / Badam
- Milk just enough to grind the almonds
- 2 1/2 cups Sugar
- 1 1/2 cups Ghee
- Soak the almonds in luke warm water for about 5 to 6 hours and peel the skin.
- Grind the almonds coarsely in a blender by adding required milk.
- Put it in a nonstick container add the sugar and cook on low flame.
- Keep adding the ghee little by little and when the mixture begins to leave the sides pour it into a greased tray.
- Roll out quickly with a rolling pin and cut it into sqaures when the mixture is still warm enough.
- Last but not least add your ‘love’ to make the dish ‘YUMMY’.