For our next stop on a culinary tour around the world in 30 days, doing ABC Intl Cooking, I am stopping at U for Uzbekistan. I don’t know much about the history of the country, except knowing it was part of the Soviet Union and got independent in the 90’s. This was all related to my association with USSR and things that were happening during that period in life.
Anyway I completely forgot about the country, until I came around this simple recipe, that I chose to make for this BM.
This was one of the recipes that I did in batch and as always since the other dishes were more in demand for the kids, they hardly looked at it. Infact Konda only tasted it and said it was good. However since she doesn’t like Almonds, she is not going to eat it. So I ended up eating it all myself. I love Almonds and this is such an addictive snack.
It is called Shakarli Bodom, which has a tantalizing hint of Indian Language for the name. This dish must have been the most simplest and easiest one made for this BM and one that I personally enjoyed all myself. I had this stocked in an air tight container and nibbled at it for over couple of days. I was enjoying it so much. This is surely something one can make on the whim.
Exams are getting over for the kids and I am sure they must have planned well for their pooja holidays. On my side, I am still not sure if I will be doing the Navaratri Pooja Virtually, though I will be observing it at home. I really wish I could do it, let’s see.
Shakarli Bodom | Sugar-Coated Almonds
Country – U for Uzbekistan
Category – Sweets, Kid Friendly
Cooking time : 10 mins
Resting time – 20 – 30 mins
Almonds – 1 cup
Sugar – 1 cups
Water – Just enough to cover the sugar
Unsalted Butter – 3 tsp
How to make the Sugar Coated Almonds
In a thick large saucepan add the water and sugar (save about 3 tbsp for last stage). Bring the mixture to a boil.
Remove scrum if any, by straining, continue cooking for another 5 – 7 mins.
Then add the almonds to the boiling syrup and stir continuously for 10 to 12 minutes.
Next add remaining sugar and butter, stirring vigorously for 3 – 4 minutes.
Remove almonds from the stove and pour onto a parchment lined baking sheet to dry.
Serve immediately or store in a air‐tight container.
Make sure you are at the stove, stirring it continuously, else the sugar will get burnt.