Almond Pieces : 1 cup
Powdered Jaggery : 1 1/4 cup
Ghee : 1 tbsp
Heat 2 teaspoons of ghee in a heavy bottomed pan and roast the almonds for 2 minutes and set aside. In the same pan, mix the jaggery and water. The amount of water should be just enough to soak the jaggery and make a syrup of hard ball consistency. Turn off the heat and add the roasted almonds and mix well. Spread in a greased plate and cut into pieces. Let it cool completely and store in a air tight container.
Other Names : Baadam Achu, Badampappu Pakam, badam pappu chekka.
I am sending this recipe to "CEDD 2 Event" hosted by Anu and started by Revan.