Vegan marzipan
It's funny to observe that dishes in different countries can have similar ingredients or taste almost the same. Then the theory could be that the world was more united a few thousand years ago, or that there are some sailors who have wandered from place to place. This is the case, for example, with polaw (rice with vegetables), pilaf and paella. But now we are going to make almond barfi. When you taste this without nuts and spices, it reminds you of marzipan. It is a form of spiced marzipan and becomes completely vegan if you make it with coconut oil. I have made it the traditional way with ghee
Here is a little butter on the bacon when you get both almonds and pistachios. There are several benefits to eating almonds and that is why I will make this more often, it was not too sweet and at the same time filling. Here is also a tip for how to quickly get the almonds free of their shells: Soak the almonds in boiled water for 30 minutes. Place the almonds in a kitchen towel and rub well, most of the shell will slide off quickly.
BADAM KI BARFI // ALMOND BARFI
150 g almonds
1.5 dl water
75 g ghee
100 g sugar
1 tsp ground cardamom seeds
15-20 pistachio nuts
Procedure:
- Crush the almonds without shells and water into a fine paste in a food processor.
- Melt ghee and fry the almond paste in it until it releases from the frying pan.
- Stir evenly and well so that it does not burn.
- Add sugar and ground cardamom seeds. Save a few pinches for garnish.
- Brush a dish with ghee, spread the mixture out, garnish with ground cardamom and crushed pistachios.
Cut into neat pieces and enjoy with or without chai .
