Should I say I am feeling odd? After having worked on Blogger for so long, moving this blog to WP is making me feel jittery. Actually speaking, moving the blog was never part of the original plan. I was only looking to revamp the site which I thought was becoming boring. That is how it started. Let me give a big shout out to the dearest Priya for helping me out with this whole process in first place. From her reference, everything started, and here I am. I have literally eaten the head of the designer, who was extra decent and patient, and I am satisfied with how it looks now, though you know, at times it is difficult to convince that all is OK. Hehe… Hope you all like the new look and will take time to explore the page… 🙂
As usual, new beginnings have to be with something sweet, so let us have a drink that my family enjoys a lot, including myself! I am a part of this little group called Blogger Monthly Fiesta. Last month, the theme was fruits and I posted these delicious Banana Nutella Puffs. This month, after a bit of confusion, we finalized on the theme as “nuts”.Who doesn’t go nuts about nuts? I love them. I stock them quite a bit at home – almonds, cashew nuts, walnuts and pistachios in majority and peanuts, hazelnuts and pecans in minority. I can’t keep my “dabba” of almonds out, HD and the kids go ahead and have a competition to see who eats it maximum! So it was no surprise that when badaam paal is made, there are no leftovers. In fact they keep demanding for more, but I have to put a bit of a breaker since it is rich in itself! 🙂
So let’s see what my partners made for this challenge:
Krishna’s Brinjal Kurma
Fareeha’s Nuts and Dry Fruits Raita
Farheen’s Egyptian Almond Duqqa
Lubna’s ABCD Shake
Farin’s Mixed Nut Chutney
Fajeeda’s Fruit and Nut Bar
So for this month’s fiesta challenge, let’s go to the way I make Badaam Paal…
Badaam Paal ~ Almond Milk
A rich milk with the goodness of almonds...
- 1/4 cup almonds
- 750 ml milk
- 4 tbsp sugar
- 1/2 tsp cardamom powder
- A generous pinch of saffron
- 1 tbsp rose water
- Soak the almonds in hot water for around 30 minutes. Peel the skin off the almonds. Grind into a smooth paste by adding a couple of tablespoons of milk. Set aside.
- Heat milk in a saucepan. Allow it to come to a rolling boil. Simmer on low flame stirring occasionally to avoid sticking to the bottom of the pan, till the mixture reduces to 3/4. Add in the almond paste, sugar, cardamom and saffron and continue to cook till the mixture looks thickened. Switch off and add the rose water.
- Serve warm garnished with slivered almonds and saffron!