Almond and saffron balls

Serves 10-12 Desserts and puddings

Almond and saffron balls

Ingredients

  • 150g blanched almonds
  • 2 pinches saffron
  • 2tbsp ghee
  • 200ml condensed milk
  • 2-3tbsp desiccated coconut, plus 2tbsp for rolling
  • 50g khoya (milk fudge, see recipe, below)

Khoya

  • 1 litre whole milk

Method

Place the almonds in a bowl and pour over enough hot water to cover. Allow to soak overnight.

The next day, place the saffron in a small dish of hot water for 15-20 minutes. Drain the almonds and using 2-3 tablespoons of the saffron water, grind the almonds to a paste in a food processor.

Heat the ghee in a heavy-based saucepan over a medium heat. Add the ground almond paste and fry for 3-4 minutes, stirring constantly. Add the condensed milk and coconut and stir until the mixture comes together and forms a shiny ball. Turn off the heat and allow to cool for 10 minutes.

Using your hands, shape the mixture into 10-12 balls, then roll them in some khoya and coconut.

Serve immediately or store in an airtight container in the fridge for 1-2 days.

Khoya

Be careful to keep the milk over a low heat and stir frequently to avoid it burning.

In a heavy-based saucepan, bring the milk to a boil. Keep stirring and scrape any dried milk from the sides of the saucepan, stirring it into the milk. Keep cooking on a low heat until the milk reaches the consistency of mashed potato or ricotta cheese, about 45 minutes.

Allow to cool then transfer to an airtight container and refrigerate. Use within 1 week.

Recipes and photographs taken from Mountain Berries and Desert Spice by Sumayya Usmani. Photography by Joanna Yee
Almond and saffron balls
Recipes and photographs taken from Mountain Berries and Desert Spice by Sumayya Usmani. Photography by Joanna Yee

Get Premium access to all the latest content online

Subscribe and view full print editions online... Subscribe