Indian Desserts | Badam Barfi Recipe

Traditional Indian Dessert Badam Barfi

Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent. Indian food is heavily influenced by religion, in particular Hindu, cultural choices and traditions. Desserts are awesome in taste. Almonds Fudge { Badam Barfi } is one of traditional indian desserts. This traditional dessert have lots of different flavours. We all now that dessert is a course that concludes a meal, often an evening meal. Peoples of india love to eat this traditional indian dessert. They are so crazy for trying it’s different flavours always. Below is Indian Desserts Badam Barfi Recipe.

Indian Desserts Badam Barfi Recipe
Indian Desserts Alomds Fudge

Recipe Ingredients

8 Cup Almonds

800 Gm Sugar

1/4 Cup Water

6 Silver Leaves

Recipe Preparations

After ready with above all required ingredients in kitchen; first we soak the almonds in boiling water for 15 minutes. Now drain. Remove the almonds skins. Grind. Bring the to a coarse paste. Now we need a pan to heat Water & Sugar together. Stir gently till the sugar completely dissolves. Bring the sugar syrup to the boil. Simmer till bubbles start forming. Add the almonds paste. Cook it. Stirring constantly till it leaves the sides of the pan. Remove from fire. Spread the mixture evenly on a greased plate & smoothen the top. Keep aside to cool & decorate with silver leaves. Cut into required shape pieces. Dessert is ready to eat or serve now. You will also really enjoy the taste of traditional indian dessert badam barfi.

The term “dessert” can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, and sweet soups, and tarts. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. The word “dessert” originated from the French word desservir, meaning “to clear the table.” Its first known use was in 1600.Michael Krondl explains it refers to the fact dessert.

Almonds

Almond is also the name of the edible and widely cultivated seed of this tree.
The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut, inside. Shelling almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo. The almond is a deciduous tree, growing 4–10m in height, with a trunk of up to 30cm in diameter. The young twigs are green at first, becoming purplish where exposed to sunlight, then grey in their second year. The leaves are 8–13cm long, with a serrated margin and a 2.5cm petiole. The flowers are white to pale pink. They are 3–5cm diameter with five petals.


The almond fruit measures 3.5–6 cm long. Almond grows best in Mediterranean climates with warm, dry summers and mild, wet winters. The outer covering or exocarp, fleshy in other members of Prunus such as the plum and cherry, is instead a thick, leathery, grey-green coat. Inside the hull is a reticulated, hard, woody shell called the endocarp. Inside the shell is the edible seed, commonly called a nut.
Generally, one seed is present, but occasionally two occur.

After the fruit matures, the hull splits and separates from the shell, and an abscission layer forms between the stem and the fruit so that the fruit can fall from the tree. The almond is native to the Mediterranean climate region of the Middle East, from Syria and Turkey eastward to Pakistan. The wild form of domesticated almond grows in parts of the Levant. Almonds can be attacked by an array of damaging organisms.


Silver Leaves

Silver leaves are well known as “Vark” in India. It is a super fine filigree foil sheet of pure metals. Typically silver but sometimes gold. It used to decorate South Asian sweets and food to make those look more appetising. The silver and gold are edible, though flavorless. It is made by pounding silver into sheets, a few micrometres thick, typically 0.2 µm-0.8 µm. They are typically packed between layers of paper for support; this paper is peeled away before use. It is fragile and breaks into smaller pieces if handled with direct skin contact. Those leaves in the 0.2 µm thickness tend to adhere to skin if handled directly.

Vark sheets are laid or rolled over some South Asian sweets, confectionery, dry fruits and spices. For safety and ethical reasons, the government of India has issued food safety and product standards guidelines for manufacturers of silver foil. It means cloth, cloak or a thing that covers something else. They also spell as varaq, varq, vark, varkh, varakh, varkha and waraq. The tradition of using silver and gold foils to decorate food originated from the ancient Ayurvedic practice of using precious metals and pieces of pearl and conch shell in bhasma.

Silver leaves mostly used in ayurvedic and medical literature.
Gold and silver are approved food foils in the European Union, as E175 and E174 additives respectively. The independent European food-safety certification agency, TÜV Rheinland, has deemed gold leaf safe for consumption. Gold and silver leaf are also certified as kosher. Large quantities of ingested bioactive silver can cause argyria.

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