Badam ka Sheera
by Tarla Dalal
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Added to 163 cookbooks
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How many times have you dismissed the thought of making your favourite Indian desserts at home because they take too long to prepare? Well, where there is a will, there is a way. Next time you feel like relishing some delicious Badam ka Sheera, try this quick and easy recipe, which enables you to make this fabulous saffron-tinged, rich almond sheera in minutes!
- Combine the saffron strands and 1 tbsp of milk in a bowl and mix well. Keep aside.
- Combine 5 tbsp of milk and 2 tbsp of water in a bowl, mix well and keep aside.
- Combine the almonds and the remaining 3 tbsp of milk in a mixer and blend into a smooth paste. Keep aside.
- Heat the ghee in a broad non-stick pan, add the almond paste and cook on a medium flame for 4 minutes, while stirring continuously.
- Add the milk-water mixture and cook on a medium flame for another 2 minutes, while stirring continuously.
- Add the sugar, cardamom powder and saffron-milk mixture, mix well and cook on a medium flame for 2 more minutes or till the mixture turns golden brown in colour, while stirring continuously.
- Serve warm garnished with almond slivers.
- To blanch almonds, immerse the almonds in hot water and keep aside for 15 minutes. Remove, de-skin them and use as required.
Nutrient values (Abbrv) per serving
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