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Almonds are rich in energy, improve complexion and prevent cancer
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All About Almonds Good for the brain
While the almond is often eaten raw or toasted it is used in wholesome dishes. Along with other nuts, it is often sprinkled over desserts. Try your hand at the refined flour and almond fritters and the rice flour, lentil and almond dumplings in sweet milk.
Badam poori
Ingredients:
Maida: 2 1/2 cup
Almond (blanched and ground): 1 1/4 cup
Sugar: 3 1/3 cup
Rice flour: 1 1/4 cup
Milk: 100 ml
Saffron: 1 gm
Cardamom: 1 tbsp
Ghee: 25 ml
Oil: 11/2 cup
Water: 11/2 cup
Method:
Make a dough with rice flour, maida, milk and almond paste. Make sugar syrup with sugar, saffron, cardamom and water stirring continuously.
Divide the dough into small equal sized balls and roll into small round poories.
Apply ghee on the poories and stack one on top of other with a total of three poories in each stack.
Roll and cut into small pieces. Again roll it into a round shape and deep fry till golden brown.
Soak in warm sugar syrup.
Serve warm.
Paniaram payasam
Ingredients:
Paniaram batter:
Rice: 2 1/4 cup
Urad dal (washed): 1/2 cup
Blanched almond (chopped): 1 cup
Water: 2/3 cup
Salt: to taste
Oil: to fry
Payasam:
Milk: 2 lt
Sugar: 1 cup
Almond (paste): 3/4 cup
Poppy seeds (paste): 3 tbsp
Cardamom powder: 2 1/2 tsp
Mace powder: 2 1/2 tsp
Method:
Soak the urad dal and rice separately for 2 hours. Strain. Grind the urad dal till soft and fluffy, sprinkling water now and then. Grind rice coarsely, with the rest of the water.
Mix together, add salt and allow fermenting for 8 hours. Mix the chopped almonds to the batter and fry spoonfuls in paniaram mould. If you don’t have a paniaram mould you could drop spoonfuls of mixture in hot oil and fry on medium heat till golden. Keep aside.
Heat milk, bring to boil, simmer for over 10 minutes. Add sugar, almond paste and poppy seed paste. Bring to boil and simmer till it thickens. Add cardamom and mace powder. Remove from fire. Add panniarams to the payasam and serve warm
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