Wishing all my Indian readers a very Happy Diwali. May this festival of lights fill your lives with love, happiness and prosperity.
On this auspicious day, I have made not one, not two but three indian sweets - the more the merrier! For this one day, calories are on the backburner (literally!) I decided to just enjoy the sweets and the festival. I am sure my hubby will be the happiest when he gets back from office and sees all his favourite sweets.
Almond sweets are a must at my place for any occasion, so I decided to share this with you. Because of the chaos in the kitchen, I forgot to note down the exact proportions of the filling, but , don't worry, the filling is really easy to assemble. If, by any chance, you have some leftover - it tastes good on it’s own, or you can, like me, make some of these cute looking marzipan apples.
For the dough
100 grams - almonds, preferably no bitter almonds
100 grams - sugar
For the filling
this is an approximate measurement
5 tsp - a mixture of finely chopped dried figs (anjeer), almond slivers, pistachio slivers
1/2 tsp - rock candy white sugar crytals (misri)
1/4 tsp - cardamom powder
a few strands of saffron
2 tsp - sugar
For the Marzipan Apples/Badam Apples
a few strands of saffron mixed with a few drops of rose water (should be like a thick paste)
- Make the dough. See my recipe badam katli here.
- Make the sugar syrup using 2 tsp of sugar and very little water. Keep aside.
- Add the figs, almond and pistachio slivers, misri, cardamom powder and saffron strands to the sugar syrup and mix.
- Take a little portion of the marzipan dough and press it with your hands. Use a rolling pin and roll out into a circle unitl it is around 1 mm thick.
- Loosen the rolled out dough and carefully lay it into a silicon tart mould. Remove the excess dough jutting out of the mould and shape the top with your fingers.
- Carefully remove the shaped marzipan basket from the mould.
- Fill in the stuffing into the marzipan baskets and serve. (optional- you can also brush the top of the baskest with the saffron-rose water paste, make them look more inviting)
- For the marzipan apples- Use the leftover dough (if you have any)
- Take around 1 tbsp of the dough and roll it between the palms of your hands and make a small ball.
- Brush the sides of the ball/apple with a thick saffron-rose water paste
- Push in the clove (upside down) on the top of the apple and press gently.
- Press the pistachio slivers on to the side of the clove.
- Serve and enjoy.
Happy Diwali and Enjoy!