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Badam pak recipe | Gujarati badam pak | how to make badam pak | Gujarati vasana

It is a healthy and tasty winter special Gujarati pak recipe prepared from badam (almond), seeds, coconut, mawa and sugar syrup. It is rich in calories, and nutrients and provides the necessary heat and warmth during winter. It is a source of calcium and protein so ideal to serve kids, new mothers and elderly people.

If you are a beginner or making badam pak first time then follow this method. I will share the perfect ingredient ratio and a few no-fail tips to help you to make the perfect pak on the first attempt. Do try it this season!

The key to making badam pak at home are

  • Firstly, in this recipe, I have shown a basic and simple recipe prepared with sugar. Sugar is used in authentic and traditional recipes, but you may use jaggery too.
  • Secondly, I would heavily recommend roasting all ingredients separately and using them in this recipe. It can be time-consuming, but it would result in a longer self-life.
  • Lastly, if you face any difficulty in shaping these barfis, you may shape them like ladoo. The shape does not matter for these kinds of sweets. Also has a long shelf life and can store in an airtight container for 15-20 days in winter.
Please do visit my other related recipe collection like

Recipe video 

Badam pak recipe | Gujarati badam pak | how to make badam pak | Gujarati vasana

Nehas Cook Book
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Indian sweets
Cuisine Indian
Servings 15 pieces

Ingredients
  

  • 100 grm or ¾ cup badam almonds
  • 50 grm or ¼ cup watermelon seeds
  • 25 grm or ¼ cup dry coconut
  • 1 tbsp poppy seeds
  • 2 tbsp dry ginger powder
  • 2 tbsp gathola powder
  • 1 tsp cardamom powder
  • 2 cup or 250 grm mawa or khoya
  • 2-3 tbsp ghee
  • 200 grm or ¾ cup sugar
  • ½ cup water
  • Garnish with almond slits and pistachio slits

Instructions
 

  • In a mixture jar, add almond and grind it coarse powder on pulse grinding.
  • Now in a pan, add 1 tsp ghee and almond powder. Roast on low flame and take out into mixing bowl.
  • Then in a pan, add 1 tsp ghee and watermelon seeds. Roast on low flame and take out into mixing bowl.
  • Now in a pan, add dry coconut and poppy seeds. Roast on low flame and take out into a bowl.
  • Then in a pan, add 1 tbsp ghee, add mawa/khoya, and roast on low flame till the ghee is separate from its sides.
  • Take out into mixing bowl and mix all ingredients of badam pak.
  • Now in a pan, add sugar and water. Cook on medium flame till sugar is completely dissolved.
  • Then add saffron water and mix well.
  • Now cook sugar syrup till it reaches 1 string consistency.
  • Then add badam pak mixture into it. Mix well and cook till it leaves the sides of the pan.
  • Now add the mixture into grease plate. Cool down at room temperature.
  • Cut into pieces and serve.
  • Store it in air-tight container for 15 days on room temperature and 1 month in the refrigerator.

Notes

  • Grind badam (almond) into a coarse powder.
  • Roast badam powder on low-medium flame. Do not roast it on high flame.
  • Watermelon seeds increase the immunity system, also boost-energy, and help to improve skin and hair.
  • Coconut is good for hair and skin.
  • Mawa/khoya is rich in calcium, so good for teeth and bones. It improves immunity and boosts energy.
  • Cook sugar syrup till it reaches 1-string consistency.
  • For long shelf life and can store in an airtight container for 15-20 days in winter and up to 1 month in the refrigerator.
Keyword badam pak, gujarati recipe, Indian vegetarian recipe

 

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