I have grown up hearing my mother and grandmother’s stories about how in their time, Diwali was a month long affair. In the years bereft of Amazon, Myntra, Snapdeal, and the one-click-retail therapy, Indian households would start the preparations in advance. Much like a military operation, there was a strategy . The season began with kachori’s, mathhi’s, namak para’s, ajwain sticks and namkeens and nearer to the Diwali, the kadhai would witness a makeover and out came the barfi’s , halwas, ladoos and other sweet delicacies….
So this year, to get into the festive mood, I decided to encourage the feeling by engulfing myself in the kitchen, to make a traditional sweet.
Enjoy my grandmother’s badaam (almond) barfi recipe. ( the recipe is so easy that you can replicate the almond with pistachios, cashew or any other dryfruit)
Almond Barfi Recipe
1kg almonds ( soaked overnight and peeled)
1/2 tsp gulkand essence
1tsp almond essence
1/2 a cup of water
Coarsely grind the blanched almonds ( instead of mixie, use a hand blender so the almonds don’t get pasty) Boil the water and dissolve the sugar. Once done add the almond paste , gulkand and almond essence. Stir for about 5 minutes till it is mixed well. Even out on a platter and leave to cool. Cut in pieces and serve !