"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
We celebrate 3 new years every year!:-D One is the usual Dec 31st/Jan 1st - the real one when we make new year resolutions, the second is Gudhi Padva - by this time, all our resolutions are long forgotten and the third one is today -Bestu Varas.
125 gm almonds, raw, unsalted
100 gm powdered sugar
4-5 cardamoms, peeled, powdered
few strands of saffron
few slivers of almonds/pistachios for garnish
1. Soak almonds in water for 4 hours. Drain. Peel. Grind to paste.
2. Add the almond paste in a kadai or wok. Add powdered sugar. Stir well.
3. Let the mixture cook on a very slow flame for about 11-12 minutes. The mixture should thicken at this point.
4. Remove from the gas. Add cardamom powder and saffron strands. Mix well.
5. Pour onto a greased thali/plate. Spread as evenly as you can. Sprinkle pistachio/almond slivers/pieces.
6. Cut into diamonds or squares.
1. You can use the back of katori/ramekin to spread the almond mixture on the plate.