by Tarla Dalal
Added to 159 cookbooks
This recipe has been viewed 84416 times
Almond, an age-old brain food is here to do wonders for your child. It is rich in omega-3 fatty acids, protein and iron... nutrients that boost brain power. Make it often to keep your kids mentally agile!
- To blanch the almonds, soak them in enough hot water in a bowl for at least 8 to 10 minutes.
- Drain and refresh using some cold water and peel them.
- Add ½ cup of milk and blend in a mixer to a smooth paste.
- Heat the ghee in a broad non-stick pan, add the almond paste, mix well and cook over a medium flame for 4 to 5 minutes or till it turns light pink in colour, while stirring continuously
- Add the remaining ½ cup of milk and ¼ cup of water, mix well and simmer for 3 to 4 minutes, while stirring continuously
- Add the sugar, cardamom powder and saffron mixture and cook on a medium flame for 6 to 7 minutes or till the sugar dissolves and the ghee separates, while stirring continuously. Keep aside to cool slightly.
- Garnish with almond slivers and serve lukewarm or refrigerate and serve chilled.
- This sheera stays fresh for 10 to 15 days when refrigerated. However ensure to reheat it before serving and serve lukewarm.
Nutrient values (Abbrv) per tbsp
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