Soak almonds in warm water for 2-3 hours until it has been peeled off easily.
Grind gently to make a smooth paste. Slowly adding milk. (Do not grind without adding milk).
In a heavy based pan, dissolve sugar in water.
Boil it for 5-8 minutes until it is half its quantity.
Add the almond paste, stirring frequently.
Simmer for 2 hours till it thickens.
To get best result do not let it stick to the bottom of the pan.
Heat oil in another pan with 3 cardamoms. Add a little oil to almond paste, which is on low flame.
Stirring continuously on low fire until the oil is absorbed by the paste.
In a few minutes, the oil will start separating from the paste.
At this stage, pour a little more oil and stir till it absorb oil in the paste and all the oil is consumed and the paste becomes glossy.
As it has been done, spread the paste in a thali.
As it cools and starts setting, cut it into diamond/square pieces, leaving it in the thali, cool in a refrigerator.
Decorating it with sliced almonds and pistachios.
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