Ingredients
1 cup blanched almonds
1 cup whole milk ( you can use low fat for health reasons)
about 3 tbsp ghee or add 2 tbsp more if you like (no…push that butter away. Only Ghee!)
3-4 tbsp Sugar ( you can use more if you want. I think 1 cup of sugar is used for 1 cup of almonds)
1/4 tsp cardamom powder
pinch of saffron (optional)
Saffron food color (optional)
Method
Take the blanched almonds and little milk in a food processor and grind it to a coarse paste.
Use milk as much as needed. You can mix it later while cooking the almonds. I usually add all the milk while pulsing the almonds
Take a non stick pan. I would recommend using it
Pour about 2 tbsp of ghee and when little warm, add the almond mixture. You can add any remaining milk, if any now.
Cook the mixture in medium heat for 3-4 minutes, stirring all the while slowly to avoid sticking to the bottom
Now add the sugar, few tablespoons or 1 cup – whatever works for you – to the mixture. Mix well.
Cook for another 5-10 minutes until you see the mixture boiling.
Add the remaining 1 tbsp. of ghee and saffron at this point and keep stirring for some more time.
The color of the sweet also turns slightly golden thanks to the saffron. You can add red/yellow food colors for a more attractive color, if needed.
Don't place it in the refrigerator, let it be in room temperature itself.
1 cup blanched almonds
1 cup whole milk ( you can use low fat for health reasons)
about 3 tbsp ghee or add 2 tbsp more if you like (no…push that butter away. Only Ghee!)
3-4 tbsp Sugar ( you can use more if you want. I think 1 cup of sugar is used for 1 cup of almonds)
1/4 tsp cardamom powder
pinch of saffron (optional)
Saffron food color (optional)
Method
Take the blanched almonds and little milk in a food processor and grind it to a coarse paste.
Use milk as much as needed. You can mix it later while cooking the almonds. I usually add all the milk while pulsing the almonds
Take a non stick pan. I would recommend using it
Pour about 2 tbsp of ghee and when little warm, add the almond mixture. You can add any remaining milk, if any now.
Cook the mixture in medium heat for 3-4 minutes, stirring all the while slowly to avoid sticking to the bottom
Now add the sugar, few tablespoons or 1 cup – whatever works for you – to the mixture. Mix well.
Cook for another 5-10 minutes until you see the mixture boiling.
Add the remaining 1 tbsp. of ghee and saffron at this point and keep stirring for some more time.
The color of the sweet also turns slightly golden thanks to the saffron. You can add red/yellow food colors for a more attractive color, if needed.
Don't place it in the refrigerator, let it be in room temperature itself.
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