Almond Jelly
This traditional Parsi dessert transforms simple ingredients into a translucent, jewel-like almond jelly known as 'Jelly Badamni'. Finely ground fresh almonds are infused into a rich sugar syrup set with gelatin, creating a delicate texture that melts in the mouth. The mixture is carefully strained to produce a clear, sophisticated sweet, often finished with a splash of brandy for an elegant depth of flavor.
Ingredients
- 4 cups Granulated sugar (Originally '1 Seer'. Converted to approx 2 lbs/4 cups.)
- 1 cup Almonds (blanched and peeled) (Originally 'Ratla Vya' (approx 1/4 pound). Use fresh almonds.)
- 4 tablespoons Unflavored gelatin powder (Originally '3 Tolas isinglass'. Substituted with gelatin (approx 30-35g) for modern use.)
- 3 teaspoons Brandy (Optional. Originally '3 to 4 small spoons'. Add to taste.)
- 4 cups Cold water (Originally '1 Seer'. Converted to approx 1 liter/4 cups.)
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Instructions
- 1Peel the almonds and clean them thoroughly. Grind them very finely on a clean stone slab or pound them into a fine paste in a brass mortar.
- 2In a tinned vessel (or non-reactive pot), combine the sugar, gelatin, ground almonds, and cold water. Place the pot over low heat (originally 'embers') and leave it uncovered. Heat gently until the gelatin is completely dissolved.
- 3Once the gelatin has melted, remove the pot from the heat. Wet a thick white cloth or jelly bag and squeeze out excess water. Strain the mixture through the cloth to remove almond solids. When the liquid cools slightly and begins to thicken, stir in the brandy (add according to taste).
- 4Pour the strained mixture into a wet mold. Place the mold on ice or in the refrigerator to chill until the jelly is firmly set.
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