Exquisite Vallabhacharyite fudge confection of reduced milk solids (khoya) and blanched almond flour slow-cooked in ghee with saffron.
Snack · 15 min prep · 25 min cook · serves 6 Newly added
Ingredients
- 200 g khoya (mawa) , unsweetened, crumbled fine
- 200 g almond flour , finely ground blanched almonds (badam powder)
- 1 cup sugar
- 4 tbsp ghee , pure desi cow ghee
- 1 tsp cardamom powder
- 1/2 tsp saffron threads , steeped in 2 tbsp warm milk
Preparation
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Heat the ghee in a heavy-bottomed non-stick or brass pan over medium-low flame.
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Add the crumbled khoya and blanched almond flour.
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Stir-fry over low heat for 8 to 10 minutes until the ingredients release a rich nutty aroma and turn a pale cream hue.
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Add the raw sugar and the saffron-infused milk to the pan.
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Stir continuously over medium-low flame as the sugar dissolves.
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Cook for another 8 to 10 minutes until all liquid evaporates and the mixture forms a soft, cohesive, fudge-like mass that pulls cleanly away from the base and sides of the pan.
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Stir in the freshly ground cardamom powder and remove from the flame.
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Turn the warm mixture out into a parchment-lined or ghee-greased shallow tray; press down firmly with the back of a flat bowl to smooth the top to a 1/2-inch thickness.
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Allow to cool completely at room temperature for 1 hour until set.
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Cut into elegant diamond-shaped squares and serve.
In the tradition
Sagar Bhog is a classic Dudhghar (milk-kitchen) creation of the Vallabh Sampradaya at Nathdwara. Devoid of wheat or grain starches, it relies entirely on reduced dairy solids (khoya) and tree nuts to create a confection offered during celebratory winter rajbhogs.
Sources & further reading
- Shrinathji Temple Seva Canon, Nathdwara (Pushtimargiya Mawa-Mithai Archive)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.