Ingredients:
For Badam Barfi:
- 1 cup (100 grams) almonds
- 1/2 cup (50 grams) sugar
- 1/4 teaspoon cardamom powder
- 1 cup (100 grams) cashewnuts, broken
- 1/2 cup (50 grams) sugar
- 1/4 teaspoon canned powder
- 2 tablespoons broken cashewnuts
- a few drops yellow food colouring
- a few saffron strands
- 2 to 3 slivered pistachios
- Soak the almonds in warm water for about 30 minutes.
- Drain all the water, peel the almonds and blend them to a fine paste in food processor.
- Keep aside.
- Dissolve the sugar in 1/2 cup of water and prepare a syrup of 1 string consistency.
- Add the almond paste and cardamom powder and cook over a slow flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
- Transfer to a plate and cool slightly. Keep aside.
- Use are required.
- Soak the cashewnuts in warm water for about 30 minutes and wash them 2 to 3 times.
- Drain all the water out and blend the cashewnuts to a fine paste. Keep aside.
- Dissolve the sugar in 1/2 cup of water and prepare a syrup of one string consistency.
- Add the cashew paste and cook over a medium flame, stirring continuously till the mixture leaves the sides of the pan (approx. 5 to 7 minutes).
- Transfer to a plate and cool slightly. Keep aside.
- Use as required.
- Make the badam barfi and cahew barfi as mentioned in the respective recipes.
- Divide the badam barfi into 8 equal portions and roll out each portion between 2 sheets of plastic into circles of 100 mm. (4″) diameter. Keep aside.
- Add the broken cashewnuts and yellow food colouring to the cahshew barfi and mix well. Divide into 8 equal portions and shape each portion into a cylinder 100 mm. (4″) long and 25 mm. (1″) thickness.
- Place one cashew barfi cylinder in the centre of the badam barfi circle and fold over to form a semi circle like a taco.
- Repeat for the remaining ingredients to make 7 more tacos.
- Garnish with slivered pistachios and saffron and serve.
