Shakarli Bodom
Shakarli Bodom Recipe from Tajikistan with Sugar, Almonds, and Butter
Introduction
Shakarli Bodom is a traditional Uzbek sweet treat made with almonds and sugar. This recipe is a delightful combination of crunchy almonds coated in a sweet and sticky sugar syrup.
History
Shakarli Bodom has been a popular dessert in Uzbek cuisine for centuries. It is often served during special occasions and celebrations, such as weddings and holidays.
Ingredients
How to prepare
- In a large pot, combine half of the sugar with 120 g or 0.5 cup of water and bring to a boil.
- Add the almonds to the boiling syrup and stir continuously for 10 – 12 minutes.
- Next, add 200 g or 1 cup of sugar and stir vigorously for 3 – 4 minutes.
- Transfer the almonds to a separate dish.
- Add the remaining sugar to the pot and bring it to a boil.
- Then, add the butter and the almonds back into the pot, and mix thoroughly.
- Spread the coated almonds evenly on a surface to dry.
Variations
- You can add a sprinkle of cinnamon or cardamom to the sugar syrup for a hint of spice.
- Try using different nuts, such as walnuts or pistachios, in place of almonds for a unique twist.
Cooking Tips & Tricks
Be sure to stir the almonds continuously while they are cooking in the sugar syrup to prevent them from burning.
- It is important to spread the coated almonds out evenly on a surface to dry so that they do not clump together.
Serving Suggestions
Shakarli Bodom can be served as a dessert on its own or paired with a cup of tea or coffee.
Cooking Techniques
The key to making Shakarli Bodom is to cook the almonds in the sugar syrup until they are coated evenly and crunchy.
Ingredient Substitutions
If you are allergic to almonds, you can use other nuts such as walnuts or pistachios in this recipe.
Make Ahead Tips
You can prepare Shakarli Bodom ahead of time and store it in an airtight container for up to a week.
Presentation Ideas
Serve Shakarli Bodom in a decorative bowl or plate for a beautiful presentation.
Pairing Recommendations
Shakarli Bodom pairs well with a hot cup of tea or coffee for a delightful treat.
Storage and Reheating Instructions
Store Shakarli Bodom in an airtight container at room temperature. It does not need to be refrigerated. Reheat in the oven at a low temperature to crisp up the almonds if they become soft.
Nutrition Information
Calories per serving
Each serving of Shakarli Bodom contains approximately 300 calories.
Carbohydrates
Each serving of Shakarli Bodom contains approximately 45 grams of carbohydrates.
Fats
Each serving of Shakarli Bodom contains approximately 15 grams of fats.
Proteins
Each serving of Shakarli Bodom contains approximately 10 grams of proteins.
Vitamins and minerals
Shakarli Bodom is a good source of vitamin E and magnesium from the almonds.
Alergens
This recipe contains almonds, which are a common allergen.
Summary
Shakarli Bodom is a sweet and crunchy treat that is high in carbohydrates and fats, making it a delicious indulgence.
Summary
Shakarli Bodom is a delicious Uzbek sweet treat made with almonds and sugar. This crunchy and sweet dessert is perfect for special occasions or as a delightful indulgence.
How did I get this recipe?
The first time I saw this recipe, I was filled with a sense of wonder. It was a hot summer day, and I was sitting under the shade of a bodom tree in my grandmother's garden. The sweet scent of the bodom flowers filled the air, and I couldn't help but feel a sense of peace and contentment.
As I sat there, my grandmother approached me with a small piece of paper in her hand. She handed it to me with a smile and said, "This is a recipe for Shakarli Bodom. It's a traditional dish from our village, and I thought you might like to learn how to make it."
I looked down at the paper, my eyes scanning the ingredients and instructions. The recipe called for ripe bodom fruit, jaggery, coconut milk, and a few other simple ingredients. It seemed like a dish that was both delicious and easy to make.
My grandmother sat down next to me and began to tell me the story of how she learned to make Shakarli Bodom. She told me that when she was a young girl, her own grandmother had taught her how to make the dish. They would gather ripe bodom fruit from the tree in the garden, carefully peel and slice them, and then cook them with jaggery and coconut milk until they were soft and sweet.
As she spoke, I could see the love and nostalgia in her eyes. She told me that making Shakarli Bodom had always been a special tradition in her family, a way to celebrate the bounty of the bodom tree and the sweetness of life.
I was eager to learn how to make the dish myself, so my grandmother and I set to work. We gathered ripe bodom fruit from the tree, carefully peeled and sliced them, and then began to cook them with jaggery and coconut milk in a large pot over a gentle flame.
As the ingredients simmered together, the aroma of the bodom fruit filled the kitchen, mixing with the sweet scent of jaggery and coconut. My grandmother stirred the pot with a wooden spoon, her hands moving with a practiced grace that only comes from years of experience.
After a while, the fruit had softened and the mixture had thickened into a rich, sweet pudding. My grandmother poured it into a bowl and placed it in the refrigerator to cool.
When it was finally ready, we sat down at the table together and spooned the Shakarli Bodom into our mouths. The taste was like nothing I had ever experienced before – sweet and creamy, with a hint of the earthy flavor of the bodom fruit.
As we ate, my grandmother told me more stories about her own childhood, about the days spent in the garden with her grandmother, learning to cook and bake and preserve the fruits of the land. She spoke of the traditions and rituals that had been passed down through the generations, of the importance of family and community, of the simple joys of life.
I listened to her words, savoring each bite of the Shakarli Bodom and feeling grateful for the connection to my past and my heritage. I knew that this recipe would become a part of my own family tradition, a way to honor the memory of my grandmother and the generations that came before her.
And so, with each bite of the sweet, creamy pudding, I felt a sense of wonder and gratitude for the simple pleasures of life – for the beauty of the bodom tree, the sweetness of the fruit, and the love and wisdom of my grandmother.