Kesari Badam Pak ( Saffron Almond Sweet )

Kesari Badam Pak ( Saffron Almond Sweet )

May month can never be forgotten by grade 10 and 12 students and parents … We were told that results of grade 10 will be released by May 19th , we waited and waited only to know that grade 12 results will be announced first …..My teacher Nusrat’s son Fazal got fantastic marks in Grade 12 and next day she surprised us with this sweet and everyone loved it , in fact we had to stop ourselves as it was very addictive , when I asked Nusrat for recipe , she happily shared it along , with this one she shared few more new recipes, which I will be making soon …the best thing about this recipe was that very few ingredients were required and within 15 minutes it was ready

I will never forget 27 th May 2015 as Rayyan grade 10th results came and he made us proud … I thought of making the same sweet and share it with my near and dear ones

Everyone ,including my mom and Haseeb ( both avoid sweets) loved it .. Dad told me to add mixed nuts ( almond , cashews and pistas ) and make this sweet again and appreciated that I made fresh home made sweet for sharing with everyone , instead of buying shop one which according to him is never fresh

Ingredients

  • Semolina or Rava – 1 1/2 cup
  • Almonds – 2 cups ( grind it into coarse pieces , don’t make it into powder )
  • Butter – 1 cup ( 200gms )
  • Milkmaid – 1 tin
  • Saffron or kesar – few strands ( 3 pinch )
  • Cardamon powder – 1/4 tsp

Directions

  1. In a thick deep bottom pan add butter and semolina ,roast in low flame till the semolina get light brown in colour .( it takes 10 to 12 minutes or a little more )
  2. Remove from flame then add coarsely grounded almonds , milkmaid , saffron , Cardamon powder.Mix well and transfer it greased tray , spread and let it cool
  3. Cut into desired shapes and serve them in cup cake mould .

Note : You can decorate with few saffron and some more almonds . This sweet stays fresh for next 3 to 4 days

I took 15 minutes to make this sweet

Happy cooking

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