THIRIBAAHAM

INGREDIENTS:

Besan flour /
Kadalai mavu     - 1 Cup
Badham              - 1 Cup
Sugar                  - 3 Cups
Ghee                  - 2 Cups
Milk                   - 1/4 Cup
Yellow food
color                  - a pinch
Cardamom
powder              - a pinch
Butter sheets      - as needed

HOW TO MAKE:

Soak badham for 3 to 4 hours and peel the skin and add make a fine paste by adding 1/4 cup of milk.
Spread butter sheet on the tray and grease the sheet with ghee and keep it ready.

Add sugar with 1 1/2 cups of water in a deep pan preferably non stick and allow to boil and let the sugar dissolves in the water.

In a bowl add badham paste, besan flour and food color, add 1/2 cup of water and mix well without any lumps.  I used whisk to make work easier.

Once the sugar dissolves add the mixture slowly on the syrup.  Stir continuously and when it starts boiling add some ghee.  The mixture will keep absorbing the ghee as shown in the fig.  Keep stirring continuously by adding ghee little by little.

When the mixture starts leaving the sides of the kadai and the the mixture start to form a thick gravy reduce the flame.  Keep stirring and at one stage the color of the mixture will get change.  Now turn off the stove and then pour it on the greased butter sheet.  Cover the top with another butter sheet and allow it to warm.   The mixture will give a stiff texture to cut into pieces after 5 to 6 minutes.

Make into pieces as shown and keep aside.

Cut butter sheets in small rectangular shapes and keep packing the THIRIBAAHAM one by one as shown in the pic.

Yummmmmmm  it was delicious and I am sure 3 to 4 Thiribaahams will go inside when you
packing :-)

Pack all the Thiribaahams and share with your friends and relatives... :-)

TIPS:

Thiribaahams is not a burfi or a halwa.  It is little bit thicker than halwa.  When it just changed its color you can pour it on the tray and no need to wait till to turn pale white in color as we do for other burfies.

Cashews also can be added with badham.