Badaam Paak | Desi Style Almond Fudge | Mumtaz Hasham

Recipe originator - Nellie Dungersi
This recipe was shared by Sabira Kermalli who got it from Nellie Dungersi 30 years ago.
This Badaam Paak freezes very well. Perfect for any occasion. Try it out.

INGREDIENTS:
½ lb unsalted butter (8 oz)
1 tin condensed milk
1 cup coarse sooji/semolina
½ cup chopped almonds
¾ cup carnation milk powder
1/2 tsp cardamom powder/Elachi
Few strands of saffron
1/4 cup addition chopped almonds to garnish.

After cutting pieces if you find the Badaam Paak is still soft put in the fridge for couple of hours. It will harden.

Please watch my video for step by step instructions.
Don’t forget to subscribe and share with your family and friends.