Showing posts with label Almond. Show all posts
Showing posts with label Almond. Show all posts

October 30, 2013

Badam or almond laddu recipe - How to make almond ladoo

Badam or almond laddu in a serving plate
Badam or almond ladoo recipe - Besides traditional Puja and Rituals, Deepavali is meant for food, sweets, snacks, clothes, fun and happiness. Sweets are either bought from shop or homemade, they surely add glitter to the festive mood. 

For the time being, my kitchen is a small factory, churning out small quantities of various sweets and savouries (Faral). One of them is laddu. Laddus are rich in calories. So, gaining weight is quite possible, after eating it. No matter, we can compensate it later, by reducing to less calories intake to balance the calories. So, let us enjoy eating Deepavali Sweets. 

The laddu has significant role during Indian festival and  special occasions. They gain top priorities among all other sweets. This year I have prepared badam laddu using khava, flavored with cardamom powder. Badam laddu is my family's most favorite laddu. 

It is so flexible, can be modified according to the personal liking. The quantity of khava can be reduced. This creamy textured badam laddu is an eater friendly sweet, that melts in the mouth. 

Preparation time : 20 minutes
Soaking time :4 hours
Cooking time : 1 hour
Yield : 15 laddus.

Ingredients

  • 2 cups almonds/badam, soaked, peeled
  • 3/4  cup milk
  • 1 tbsp ghee
  • 1/2 cup khoya/mawa/khava
  • 10-12 cardamoms, powdered

For 3 thread Sugar Syrup
  • 1 ½ cups sugar
  • 3/4 cup water

Method

  1. Soak the almonds for 3-4 hours and peel. Grind the peeled almonds to a thick coarse paste similar to fine semolina. Do not use water.
  2. Heat a non-stick pan on medium flame. Add milk,  ghee and almond paste to it.
  3. Stir constantly till the milk combine with the almond paste. Bring it to boil and cook till the almond coarse paste cook well.
  4. In the meantime, prepare three thread sugar syrup. Take 1 cup of sugar in a vessel. Add 1/3 cup of water to it. Mix and stir till the sugar completely dissolves. 
  5. Keep the vessel on a medium flame and bring it to boil. When it starts boiling, remove from flame. Sugar syrup changes it's consistency very fast. 
  6. Add khava and sugar syrup to the almond mixture. Mix till the sugar syrup combines well with the almond paste.
  7. Once the sugar syrup and khava is added, the mixture starts to loosen a bit. Stir constantly to make it thick. 
  8. When the mixture becomes very thick, add cardamom powder to it. Cook  till the mixture becomes a lump. It could be 18-20 mins. 
  9. At this stage, turning the very thick mixture with single spatula is difficult. Handle it with 2 spatulas, using both hands.
  10. Once the mixture turns to lump, remove from flame. When the mixture is warm, make small lemon sized laddus and place them on a flat plate. Once the laddus come to room  temperature, store  them in an airtight container. It can be stored for 10 days at room temperature. If kept in refrigerator, it can be stored for over a month.


3 thread sugar syrup
  • Take 1 cup of sugar in a vessel. Add 1/3 cup of water to it. Mix and stir till the sugar completely dissolves. 
  • Keep this vessel on  medium flame and bring it to boil. When it starts boiling, remove from flame. Sugar syrup changes it's consistency very fast. 

Badam or almond laddu - step by step pictures

1.  Soak the almonds for 3-4 hours and peel. Grind the peeled almonds to a thick coarse paste similar to fine semolina. Do not use water.
grind the alomonds to a coarse paste


2.  Place a non-stick pan on medium flame. Add milk,  ghee and almond paste to it. Stir constantly till the milk combine with the almond paste. Bring it to boil and cook till the almond coarse paste cook well.
milk, ghee  and almond paste boiled


3.  Take 1 cup of sugar in a vessel. Add 1/3 cup of water to it. Mix and stir till the sugar completely dissolves. Keep this vessel on  medium flame and bring it to boil. 

4.  When it starts boiling, remove from flame. Sugar syrup changes it's consistency very fast. 

3 thread sugar syrup


5.  Add khava and sugar syrup to the almond mixture. Mix till the sugar syrup combines well with the almond paste. 

6.  Once  the sugar syrup and khava is added, the mixture starts to loosen a bit. Stir constantly to make it thick. 

add the khava and sugar syrup to the almond paste


7.  When the mixture becomes very thick, add cardamom powder to it. Cook  till the mixture becomes a lump. It could be 18-20 mins. Handle it with 2 spatulas, using both hands, as shown below. 

saute till paste thickens

8.  Once the mixture turns to lump, remove from flame. When the mixture is warm, make small lemon sized laddus and place them on a flat plate. 


9.  Badam laddu can be stored for 10 days at room temperature. If kept in refrigerator, it can be stored for over a month.
make laddu with almond mixture


Note
  1. For decoration, you can stick pistachio and chironji.
  2. You can prepare almond barfi with the same mixture. Just, roll out the mixture to thin and cut them into square shape.  
  3. To prevent sticking and burning,  use non-stick frying pan to cook the almond paste and wooden spatula to stir the mixture.

March 18, 2013

Badam kheer recipe - Almond kheer recipe

Badam kheer recipe -  Almond kheer is a delicious and popular Indian dessert made with almonds, milk, sugar, saffron and rice flour. The rice flour is used in the kheer to get the desired taste and texture. The addition of saffron make the kheer colourful and flavorful.  I make such creamy kheer on special occasions and festivals or when we feel like eating it. I had prepared this kheer on women's day to celebrate the occasion. 

Preparation time -15 minutes
Cooking time  - 15 minutes
Yield - serves 2 

Ingredients 

  • 4 cups skimmed milk
  • 1+1/2  cup almonds / badam
  • 4 tbsp sugar or as required
  • 2 tbsp rice flour  (2 tbsp paste of ground rice)
  • 18-20 saffron strands + 2 tbsp warm milk
  • 7-8 cardamoms, powdered
  • 4 tsp chopped pistachios and almonds

Method 
  1. Soak the almonds in sufficient water for about 3-4 hours. Drain and peel them.
  2. Chop them into small pieces. (Keep 2 tsp chopped almonds aside for garnishing)
  3. Grind the almonds to a smooth paste using little water.Strain this  paste through a soup strainer.
  4. Remove and grind again the coarse paste stored in the strainer to a smooth paste using little water. Repeat the process for 2-3 times. 
  5. In another bowl, make a lump free smooth paste of the rice flour using 4 tbsp of water. Keep it aside
  6. Pour the milk in a pan, heat the milk and bring it to boil.When the milk boils, add the almond paste and sugar, mix well and cook for 5  minutes.
  7. Now add the  rice flour paste and cook for 3-4 minutes. Stir continuously so that the rice flour should not  stick to the bottom.
  8. Simmer  till the kheer slightly thickens.  Remove from the flame.In a small bowl, add warm milk and dissolve the saffron strands for 3-4 minutes.
  9. Add the saffron strands along with milk  and cardamom powder to the kheer. Mix well. 
  10. Garnish with chopped pistachios and almonds. Serve hot or cold

logo