Craving for something sweet with almonds in it? Try making a badam aur gulukand ki kulfi or an almond-infused phirni for your family and guests.
* Badam aur gulukand ki kulfi
Preparation time: 20 minutes
Cooking time: 45 minutes plus freezing time
200 gm almonds
40 gm rose petals
1.5 litre milk (full fat)
80 gm dried whole milk (unsweetened)
70 gm sugar
A few strands of saffron
Blanch and peel the almonds and make a paste of 90 per cent of the almonds. Clean and soak rose petals in water and cook them in sugar till thick. Dissolve the saffron in a small bowl of warm milk to extract its flavour. Then boil the milk and reduce to 40 per cent, add grated dried whole milk, almond paste, sugar and saffron extract. Cook till dried whole milk is dissolved.
Pour the mixture in kulfi cones, add cooked rose petals, sliced almond and freeze it. Serve with falooda and rabri.
* Badam ki phirni
Preparation time: 10 minutes
Cooking time: 15 minutes
One cup almonds (peeled)
500 ml milk
100 gm sugar
Two tbsp rice
1/2 tsp cardamom powder
1 tbsp rose water
Chop the almonds finely and keep aside. Soak the rice for 15 minutes. Now grind to a paste using little water. Keep milk for boiling, add sugar and cardamom powder. Once it boils, lower the heat and add almonds. Cook for two mins and then slowly add the rice paste.
Keep stirring on a slow flame till the entire milk thickens and coats thickly on the back of a spoon. Remove from flame, add gulabjal and pour in small containers. Refrigerate and serve cold.
* Badam ki kheer
Preparation time: 10mins
Cooking time: 20mins
2 tbsp Desi ghee
1 cup Almonds
1/2 tsp Green cardamom powder
3 tblspn Rice
1/2 cup Raisins
150 gms Sugar
1 and a half tbsp Almond slivers
Soak rice for half hour. Soak raisins in water for 15 minutes.Blanch the almonds, remove skin and grind to a paste adding little water.
Heat a pan and add desi ghee. Now lightly sauté the almond paste on low heat for 1 minute. Add milk and bring it to a boil. Lower the heat and add rice. Cook for 15 minutes or till the rice overcooks and thickens the kheer.Add sugar and raisins. Garnish with almond slivers.
* Almond and honey flavoured srikhand
Preparation Time: 15 minutes
1 and a half cup Hung yogurt
2 tbsp Powdered sugar
3 tbsp Almonds (toasted and crushed)
1 tbsp Honey
½ tsp Cinnamon powder
Blend yogurt and sugar and pour in small glasses. Fill half the glass and add toasted and crushed almonds. Pour a little honey and a pinch of cinnamon. Repeat the process. Serve chilled.
About the Almond Board of California
Almond Board of California in India
India has a rich and long standing tradition of almond consumption. The Almond Board of California celebrates this tradition and looks at the county as a market of great potential and importance. This is a reason for the board to continue to invest resources to run and support an active marketing, trade and market access programme in the country.
By the means of this programme, the board aims to build awareness around the multiple nutritional benefits of consuming almonds every day post validating them through learnings obtained from various nutrition researches.
To achieve this and as a part of the India programme, Almond Board of California engages with consumers, health care professionals, importers, food companies, government and regulatory agencies within the country.