Ingredients

The following ingredients have 1 Servings
  • 3/4 cup raw almonds soaked overnight
  • 1/2 cup Semolina flour ( or fine Semolina fine Sooji, fine cream of wheat)
  • a pinch of sea salt or regular salt
  • 2 Tablespoons Oil (I usually use 1 Tablespoon refined Coconut oil and 1 Tablespoon Earth balance butter or organic canola oil)
  • 1/2 cup ground raw sugar (or coconut sugar or other sugar of choice. Use 2 Tablespoons more for sweeter)
  • 1/4 cup water
  • a pinch of cardamom powder
  • 1/2-1 teaspoon Saffron strands (to taste)
  • a pinch of salt

Instruction

  • Soak the almonds overnight. Peel and pulse into coarse crumbs. Add a pinch of sea salt and keep ready. * You can also use almond meal. Soak for a few hours, drain and use.
  • * To peel almonds easily. Drain and soak them in boiling water for 2 minutes. The Skin will loosen up. Press the almonds and they will pop out.
  • In a pan, mix all the ingredients under sugar syrup and bring to a boil on low-medium heat. Continue boiling till 1 string (single thread)consistency is achieved ( temp around 230 degrees F / 110ºc).
  • Meanwhile, in another pan, dry roast the semolina on low-medium heat for 6-8 minutes or until it starts changing color and is fragrant. * If your semolina grain is large, then pulse it a few times in a blender/processor before roasting.
  • Add ground almonds, oil and mix well to form crumbs. (Mix continuously by pressing and breaking crumbs to evenly distribute the oil. half a minute)
  • Add the boiling sugar syrup and mix well.
  • Take off heat after a few seconds and pour on greased/oiled or parchment lined pan.
  • Even it out, use knife to cut into square or diamond shape, and let cool for 15 minutes before slicing into pieces.