Tuesday, 24 April 2012


1/2 cup almonds, soaked overnight
1/3 cup milk
4 tbsp sugar

1/4 tsp cardamom (elaichi) powder
3 tbsp ghee

For the garnish
2 to 3 almonds, peeled and sliced


    Pour 1 cup of boiling water over the almonds. Leave aside for 5 minutes.

    Drain and remove the skins of the almonds.

    Purée the almonds with 4 tablespoons of milk to a coarse paste in a blender.

    Heat the ghee in a non-stick kadhai and add the almond purée.

    Cook over a slow flame while stirring continuously till the mixture turns golden brown (approx. 15 minutes).

    Boil together the remaining milk with 4 tablespoons of water, add to the almond mixture and cook for 2 to 3 minutes.

    Add the sugar and cardamom powder and cook till the sugar has dissolved, while stirring continuously.

    Serve hot, garnished with the almonds.


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