Blueberry Almond Mithai

Name: Blueberry Almond Mithai
Yield: 1 batch
Cuisine: British
Ingredients: 2 cups Almond flour; 1/2 cup Milk powder; 1/2 cup Fine sugar; 2 tbsp Glucose syrup; 2 tbsp Margarine (softened); 1 tbsp Blueberry jam; 1/2 tsp Vanilla flavoring; 2 –4 drops Violet/blue food coloring; 1/4 tsp Rose water or orange blossom water

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

#August2027
A special creation for Rakshabandhan

Rekha Bapodra @rekhascooking

Wilby, England, United Kingdom

#August2027
A special creation for Rakshabandhan

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Ingredients

1 batch

2 cupsAlmond flour
1/2 cupMilk powder
1/2 cupFine sugar
2 tbspGlucose syrup
2 tbspMargarine (softened)
1 tbspBlueberry jam
1/2 tspVanilla flavouring
2–4 drops Violet/blue food colouring
1/4 tspRose water or orange blossom water

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Steps

1

In a large bowl, mix the almond flour and fine sugar thoroughly.
2

Add the blueberry jam, glucose syrup, softened margarine, vanilla, and rose water or orange blossom water. Mix well.
3

Add the milk powder and food colouring. Knead everything together until you have a smooth, firm, and non-sticky dough.
4

If the mixture feels too soft or sticky, add almond flour 1 teaspoon at a time until the dough becomes firm and easy to handle.
5

Take small portions and shape into balls, squares, diamonds, or any decorative shape you like.
6

Arrange the pieces on a tray lined with baking paper. Leave uncovered for 4–6 hours, or preferably overnight, in a cool, dry room. This allows the surface to firm up before packaging.
7

Once completely firm and dry to the touch, place each piece in a small food-safe paper cup and pack in an airtight container.
8

Tips

Decorate with edible silver leaf, a tiny dried blueberry, and pine nuts for a beautiful finish. Store in an airtight container in a cool, dry place, away from direct sunlight and heat.

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Rekha Bapodra @rekhascooking

on August 10, 2026 12:50

Wilby, England, United Kingdom

Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.