1 cup Almonds
1/2 cup sugar
1. Soak the almonds in warm water for 30 minutes.Drain all the water, peel the almonds and blend them to a fine past in a food processor Keep aside
2.Dissolve the sugar in 1/2 cup of water and prepare a syrup of 1string consistency. Add the almond paste and cook over a slow flame ,stirring continuosly till the mixture leaves the sides of the pan.
Transfer to a plate and cool slightly. Keep aside
You can make these barfi with pastachios and cashews too in the same manner
½ c butter/margaring
1 cup powdered/icing sugar
½ c reserved cake batter
½ c evaporated milk
1 t vanilla
Preheat oven to 350 degrees F. Combine sour cream and milk. Set aside. Cream butter and gradually add sugar. Beat in eggs one at a time. In a separate bowl combine flour, bp and salt. Add flour mixture to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Stir in vanilla. Fold in chocolate. Remove ½ cup cake batter to use in frosting. Pour batter into two 9 inch greased and lightly floured cake pans. Bake for 30-35 minutes until toothpick inserted in the center comes out clean. Cool in pans for 10 minutes and then remove to wire racks to cool completely. Cake must be completely cool prior to frosting it.
Heat butter in pot over low heat, stirring constantly until browned. Remove from heat. Stir in icing sugar, cake batter and evaporated milk. Cook over medium heat, stirring constantly with whisk until smooth, bubbly and thickened. Remove from heat, stir in vanilla and cool slightly. Frost the top of one cake and place the other cake on top. Continue to frost the top and sides of the cake tower.
Pastry for Pies and Tarts
2 ½ c flour
½ t salt
½ t bp
½ lb vegetable fat/lard
½ T vinegar (½ T is equal to 1 ½ t)
Mix flour, salt and bp. Cut in lard with two knives or a pastry blender. Beat egg in a 1/3 c measuring cup, add vinegar and enough water to fill. Add to flour mixture with an additional 2 t of cold water and mix lightly until if forms a ball. Chill before use. Makes enough crust for the bottom of two pies. Dough can be frozen if wrapped tightly in plastic wrap and covered in foil or placed in a Ziploc bag. To use frozen dough defrost completely for 24 hours in refrigerator.
Note: When rolling out pastry for recipes ensure that the surface of the table and the pastry is dusted with flour so that the dough does not stick to the table surface or the rolling pin. Add more flour to the top of the pastry as necessary to prevent sticking.