If you love almonds and are craving for some sweet, here are few delicious recipes, where you can include almonds from badam aur gulukand ki kulfi to almond-infused phirni.
From badam aur gulukand ki kulfi to almond-infused phirni, here are some delicious desserts that include almonds for you to preparea
Chefs Kunal Kapur and Ajay Chopra have listed a few recipes that can be tried at home:
Almonds for Healthy Daily Life
Almonds are an excellent option for snacking. Just a handful of almonds everyday can improve memory, immune system and nourishes skin and hair.
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‘Almonds are a rich in calcium, vitamin E, magnesium, phosphorus, and iron.’
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1. Badam aur gulukand ki kulfi
Serves: Four
Preparation time: 20 minutes
Cooking time: 45 minutes plus freezing time
Ingredients:
200 gm almonds
40 gm rose petals
1.5 litre milk (full fat)
80 gm dried whole milk (unsweetened)
70 gm sugar
A few strands of saffron
![Almond’s Role in Non-Communicable Diseases]( "Almond’s Role in Non-Communicable Diseases")
Almonds are packed with essential nutrients that offer a range of health benefits. Daily intake of almonds helps prevent the risk of non-communicable diseases.
Method:
Blanch and peel the almonds and make a paste of 90 per cent of the almonds. Clean and soak rose petals in water and cook them in sugar till thick. Dissolve the saffron in a small bowl of warm milk to extract its flavour. Then boil the milk and reduce to 40 per cent, add grated dried whole milk, almond paste, sugar and saffron extract. Cook till dried whole milk is dissolved.
Pour the mixture in kulfi cones, add cooked rose petals, sliced almond and freeze it. Serve with falooda and rabri.
2. Badam ki phirni
Serves: Four
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients:
One cup almonds (peeled)
500 ml milk
100 gm sugar
Two tbsp rice
1/2 tsp cardamom powder
1 tbsp rose water
Method:
Chop the almonds finely and keep aside. Soak the rice for 15 minutes. Now grind to a paste using little water. Keep milk for boiling, add sugar and cardamom powder. Once it boils, lower the heat and add almonds. Cook for two mins and then slowly add the rice paste.
Keep stirring on a slow flame till the entire milk thickens and coats thickly on the back of a spoon. Remove from flame, add gulabjal and pour in small containers. Refrigerate and serve cold.
3. Badam ki kheer
Serves: Four
Preparation time: 10mins
Cooking time: 20mins
Ingredients:
2 tbsp Desi ghee
1 cup Almonds
1/2 tsp Green cardamom powder
3 tblspn Rice
1lt Milk
1/2 cup Raisins
150 gms Sugar
1 and a half tbsp Almond slivers
Method:
Soak rice for half hour. Soak raisins in water for 15 minutes.Blanch the almonds, remove skin and grind to a paste adding little water.
Heat a pan and add desi ghee. Now lightly sauté the almond paste on low heat for 1 minute. Add milk and bring it to a boil. Lower the heat and add rice. Cook for 15 minutes or till the rice overcooks and thickens the kheer.Add sugar and raisins. Garnish with almond slivers.
4. Almond and honey flavored srikhand
Serves: Two
Preparation Time: 15 minutes
Ingredients:
1 and a half cup Hung yogurt
2 tbsp Powdered sugar
3 tbsp Almonds (toasted and crushed)
1 tbsp Honey
½ tsp Cinnamon powder
Method:
Blend yogurt and sugar and pour in small glasses. Fill half the glass and add toasted and crushed almonds. Pour a little honey and a pinch of cinnamon. Repeat the process. Serve chilled.
Source: IANS
200 gm almonds
40 gm rose petals
1.5 litre milk (full fat)
80 gm dried whole milk (unsweetened)
70 gm sugar
A few strands of saffron
Almond’s Role in Non-Communicable Diseases
Almonds are packed with essential nutrients that offer a range of health benefits. Daily intake of almonds helps prevent the risk of non-communicable diseases.
Advertisement
Method:
Blanch and peel the almonds and make a paste of 90 per cent of the almonds. Clean and soak rose petals in water and cook them in sugar till thick. Dissolve the saffron in a small bowl of warm milk to extract its flavour. Then boil the milk and reduce to 40 per cent, add grated dried whole milk, almond paste, sugar and saffron extract. Cook till dried whole milk is dissolved.
Pour the mixture in kulfi cones, add cooked rose petals, sliced almond and freeze it. Serve with falooda and rabri.
2. Badam ki phirni
Serves: Four
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients:
One cup almonds (peeled)
500 ml milk
100 gm sugar
Two tbsp rice
1/2 tsp cardamom powder
1 tbsp rose water
Method:
Chop the almonds finely and keep aside. Soak the rice for 15 minutes. Now grind to a paste using little water. Keep milk for boiling, add sugar and cardamom powder. Once it boils, lower the heat and add almonds. Cook for two mins and then slowly add the rice paste.
Keep stirring on a slow flame till the entire milk thickens and coats thickly on the back of a spoon. Remove from flame, add gulabjal and pour in small containers. Refrigerate and serve cold.
3. Badam ki kheer
Serves: Four
Preparation time: 10mins
Cooking time: 20mins
Ingredients:
2 tbsp Desi ghee
1 cup Almonds
1/2 tsp Green cardamom powder
3 tblspn Rice
1lt Milk
1/2 cup Raisins
150 gms Sugar
1 and a half tbsp Almond slivers
Method:
Soak rice for half hour. Soak raisins in water for 15 minutes.Blanch the almonds, remove skin and grind to a paste adding little water.
Heat a pan and add desi ghee. Now lightly sauté the almond paste on low heat for 1 minute. Add milk and bring it to a boil. Lower the heat and add rice. Cook for 15 minutes or till the rice overcooks and thickens the kheer.Add sugar and raisins. Garnish with almond slivers.
4. Almond and honey flavored srikhand
Serves: Two
Preparation Time: 15 minutes
Ingredients:
1 and a half cup Hung yogurt
2 tbsp Powdered sugar
3 tbsp Almonds (toasted and crushed)
1 tbsp Honey
½ tsp Cinnamon powder
Method:
Blend yogurt and sugar and pour in small glasses. Fill half the glass and add toasted and crushed almonds. Pour a little honey and a pinch of cinnamon. Repeat the process. Serve chilled.
Source: IANS
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