Badam Mithai Mixture
by Tarla Dalal
Added to 606 cookbooks
This recipe has been viewed 110833 times
Sweet and crispy, this Badam Mithai Mixture melts in your mouth, leaving a ‘chill’ aftertaste due to the icing like consistency of sugar. Indeed, this is an indulgent treat that gives you child-like joy!
It is quite easy to make too, provided you take care of two aspects. One is the consistency of the sugar syrup, which is very important to get the right crunch. The other is the proper procedure of soaking, deskinning and grinding the almonds. Ensure that you soak it in boiling hot water, so that is becomes easy to remove the skin.
You should also be patient when grinding the badam to get a really smooth paste. Once you get this right, you can use the same procedure to make many more mithais with other nuts, roasted flours and seeds.
Nutrient values (Abbrv) per cup
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