Ingredients
1 c. bleached almonds camphor (cooking camphor), size
1 gal. milk of 2 mustards
2 1/2 c. sugar 2 Tbsp. pistachio nuts (crushed)
1/2 pinch saffron 2 Tbsp. cashew nuts (crushed)
10-12 cardamom
Method of Preparing
Soak almonds in water for 2 hours and grind it in a blender adding enough water
to make it into a coarse paste. Boil milk over medium heat until reduced to about half
the volume. Add the almond paste. When the mixture boils, add sugar, saffron and
cooking camphor. When’ the whole mixture comes to a full boil, remove from heat.
Cool and add crushed nuts and powdered cardamom before serving. 8
servings.
Thanks
'Suzz'