Badam ki Jhab
Elegant Nizami almond fudge usually served at weddings.
About this dish
Badam ki Jhab is a regal almond-based confection originating from the Asaf Jahi dynasty of Hyderabad. Unlike common barfi, Jhab has a specific 'pull' and a glossy finish, often shaped into mounds or flat cakes decorated with silver leaf. It is traditionally served at elite weddings and during Eid-ul-Fitr, symbolizing the city's Persian-influenced culinary heritage.
Ingredients
Almond Base
- 500g (3 cups) whole almonds, soaked and peeled
- 1/2 cup (120ml) full-fat milk, for grinding
- 400g (2 cups) granulated white sugar
- 1/2 cup (115g) unsalted ghee, melted
- 2 tbsp liquid glucose or honey (optional, for gloss)
Aromatics and Garnish
- 1 tsp green cardamom powder
- 1/2 tsp saffron strands, soaked in 1 tbsp warm milk
- 2-3 drops rose water or kewra water
- Silver vark (edible silver leaf) for decoration
Method
- 1
Soaking and Blanching
Soak almonds in boiling water for 30 minutes or cold water for 4 hours. Peel the skins off individually; the almonds must be stark white for a clean, elegant Jhab appearance. Pat them dry with a kitchen towel.
- 2
Creating the Almond Paste
Grind the peeled almonds with 1/2 cup of milk into a very smooth, fine paste. Avoid adding too much milk; the paste should be thick and grainy-free. Use a high-speed blender for the best results.
- 3
Starting the Cook
In a non-stick or heavy-bottomed kadai, combine the almond paste and sugar. Start cooking on low heat, stirring continuously with a silicone spatula to prevent the sugar from scorching at the bottom.
- 4
Incorporating Ghee
Once the sugar dissolves and the mixture becomes liquid, add ghee one tablespoon at a time. The almond paste will gradually absorb the fat and start thickening. This requires constant stirring for about 15-20 minutes.
- 5
Developing Texture
Add the saffron-milk and cardamom powder. The mixture will transition from a sticky paste to a mass that starts leaving the sides of the pan. If using liquid glucose for professional shine, add it now.
- 6
Testing for Consistency
Take a small bit of the mixture, let it cool for 10 seconds, and try to roll it into a ball. If it is non-sticky and holds its shape firmly, the Jhab is ready. It should have a soft, fudge-like elasticity.
- 7
Adding Aromatics
Stir in the rose or kewra water in the final minute. Do not overcook after adding these, as the delicate floral volatile oils will evaporate, losing the authentic Nizami fragrance.
- 8
Setting the Jhab
Grease a shallow tray with ghee and pour the hot mixture into it. Smooth the top with a greased spatula or the back of a bowl. It should be about 1/2 to 3/4 inch thick.
- 9
Finishing and Cutting
Apply the silver vark carefully while the fudge is still slightly warm. Let it set at room temperature for at least 2 hours. Cut into diamond shapes (lozenge) using a sharp knife dipped in hot water.
Notes & variations
- Do not use almond flour; the texture will be too dry and lack the essential almond oils.
- Store in an airtight container for up to 10 days at room temperature.
- If the mixture becomes too hard, add a splash of warm milk and stir over low heat again.
- Use only white granulated sugar to maintain the pale cream color of the almonds.
Serve with
Serve as a standalone dessert or alongside a salty snack like Osmania biscuits.
Cook's note
Rub the almonds against a clean muslin cloth after peeling to remove any moisture, ensuring a longer shelf life.