Idapak (Spiced Egg Fudge)
A rich and decadent Parsi winter delicacy, Idapak is a traditional egg fudge loaded with dried fruits and aromatic spices. This dense, halwa-like sweet combines the richness of egg yolks and ghee with the crunch of fried almonds, pistachios, and charoli, all brought together in a saffron-infused base. The slow-cooking process creates a unique, satisfying texture that is perfectly seasoned with warming notes of ginger, nutmeg, and cardamom.
Ingredients
- 10 large Egg yolks (Originally 50 yolks. Scaled down to 1/5th for modern home preparation.)
- 1 1/3 cups Granulated sugar (Originally 3 seers (~3 lbs). Scaled down to 1/5th.)
- 1 1/4 cups Ghee (Originally 3 seers (~3 lbs). Scaled down to 1/5th.)
- 1/3 cup Almonds (Blanched and sliced. Originally 0.5 seer. Scaled down.)
- 1/3 cup Pistachios (Blanched and sliced. Originally 0.5 seer. Scaled down.)
- 2 tablespoons Charoli (Chironji) (Originally 0.25 seer. Scaled down.)
- 2 tablespoons Raisins (Originally 0.25 seer. Scaled down.)
- 1 tablespoon Cardamom powder (Originally 3 tolas. Scaled down.)
- 1/2 teaspoon Nutmeg powder (Originally 1 tola. Scaled down.)
- 1 tablespoon Dry ginger powder (Sunth) (Originally 3 tolas. Scaled down.)
- 1/2 teaspoon White pepper powder (Originally 2 heaped spoons. Scaled down.)
- 1 tablespoon Rose water (Plus more for syrup if desired.)
- 1/2 cup Water (Estimated for making syrup.)
- 1 pinch Saffron (Optional, mentioned in recipe variation.)
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Instructions
- 1Blanch the almonds, pistachios, and charoli to remove their skins. Slice the almonds and pistachios into halves or slivers. Wash them thoroughly and dry them completely with a cloth.
- 2In a saucepan, combine the sugar and water. Boil to create a thick, 'tight' syrup (approximately 1-string consistency). Strain the syrup to remove impurities and let it cool down completely. It must be cold before mixing with eggs.
- 3Heat the ghee in a heavy-bottomed pan (kalai pot) over medium heat. When the ghee is smoking hot, fry the almonds, pistachios, charoli, and raisins separately until they turn a dark golden brown. Remove them with a slotted spoon and set aside. Allow the ghee to cool down completely.
- 4Beat the egg yolks thoroughly until they are thin and well-mixed. Add the beaten yolks to the cooled ghee and mix well. Then, pour in the cooled sugar syrup and mix everything until uniform.
- 5Place the mixture on the stove over medium heat. Stir continuously with a ladle without stopping. Continue cooking and stirring until the mixture thickens considerably.
- 6When the mixture is thick, sprinkle in the dry ginger powder and white pepper. Add the rose water. Continue to cook until the ghee begins to separate slightly from the mixture. Do not let all the ghee separate, or the texture will become coarse. Remove from heat immediately.
- 7Allow the Idapak to cool slightly. As it cools, mix in the fried nuts, cardamom powder, nutmeg powder, and saffron (if using). Adding the nuts while the mixture is too hot will make them soft. Serve once cooled.
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