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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.

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

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.

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

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

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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