Badam ke Paan

From Sweets & Desserts Section

Badam ke Paan

• 1 ½ cups almonds soaked, skinned and made into a fine paste
• ¾ cup sugar
• 1 tsp milk
• Water (enough to cover the sugar)
• 6-7 betel leaves
• Green colouring
• 6 – 7 lavang
• Ghee for greasing the betel leaves

Heat the sugar and water to form a syrup and add 1 teaspoon milk. Remove any scum that forms. Add the badam paste and keep stirring till it starts leaving the sides.

Remove from the heat and add green colouring. Mix well and form into a dough while still warm.

Now divide the dough into equal sized balls. Lightly grease the reverse of the betel leaf. Roll out the badam ball to cover the leaf. Press and fold, then remove the betel leaf. Press in a clove as you would in a paan.

Cover with pieces of warkh and arrange on a plate for serving.