Badam kheer

(serves 4)

Friday - - Leisure -

Prep time: 20 mins Cook­ing time: 40 mins

In­gre­di­ents 250g al­monds 1 litre milk 1 tsp green car­damom, peeled and pow­dered 150g sugar pinch saf­fron 2 drops al­mond essence (op­tional) 2 tbsp al­mond sliv­ers, to serve

Method: 1. Soak al­monds in boil­ing wa­ter for 2-3 min­utes un­til they peel eas­ily. Peel and grind to a smooth paste us­ing a lit­tle milk. 2. Bring re­main­ing milk to a boil in a heavy-bot­tomed pan. Add pow­dered car­damom and re­duce heat to low. 3. Add al­mond paste and stir to en­sure there are no lumps. Add sugar, saf­fron and al­mond essence, if us­ing. Stir un­til sugar is dis­solved and pud­ding thick­ens. 4. Re­move from heat, leave to cool then re­frig­er­ate un­til cold. Gar­nish with al­mond sliv­ers and serve cold.

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