Badaam Ka Sheera (Indian Almond pudding) recipe
ingredients
2 1/2 cups (300 g) 11 oz Almonds (badaam), soaked for 4 hours
1 1/4 cups (250 g) 9 oz Ghee
1 tbsp (10 g) Semolina (suji)
1 cup (256 ml) 8 fl oz Water
2 cups (300 g) 11 oz Sugar
1 tsp (1 g) Saffron (kesar), diluted
20 g Pistachios (pista), blanched, chopped
1 1/4 cups (250 g) 9 oz Ghee
1 tbsp (10 g) Semolina (suji)
1 cup (256 ml) 8 fl oz Water
2 cups (300 g) 11 oz Sugar
1 tsp (1 g) Saffron (kesar), diluted
20 g Pistachios (pista), blanched, chopped
method
1. Peel and grind the almonds to a smooth paste.
2. Heat the ghee in a big wok (kadhai); add semolina and almond paste; saute on low heat for about 30 minutes.
3. When the paste becomes light brown, add water and sugar; cook on high heat, stirring briskly for 4 - 5 minutes. The consistency should be semi thick and the texture should be soft.
4. Garnish with saffron and pistachios.
2. Heat the ghee in a big wok (kadhai); add semolina and almond paste; saute on low heat for about 30 minutes.
3. When the paste becomes light brown, add water and sugar; cook on high heat, stirring briskly for 4 - 5 minutes. The consistency should be semi thick and the texture should be soft.
4. Garnish with saffron and pistachios.
serving amount
serves: 6 - 7
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