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About this recipe:
Milk-based dessert from India cooked with blanched almonds and cashewnuts, served chilled after topping it with fresh orange segments. This has always become a favourite of those who have tried it.
•Segmented pods of 1-2 Oranges
Full Cream Milk, 1 litre
Sugar, 1/2 cup
Badam (Almond) Milk Powder, 1-2 tbsp
Blanched Almonds, 15
Saffron, a few threads, for garnishing
Almond slivers, a few for garnishing
Chop the blanched almonds and cashewnuts
Boil the milk and reduce the heat, and add the chopped almonds and cashewnuts
Continue to boil the milk stirring frequently till it condenses to half its volume
Add 1/2 cup sugar, or as per taste. Mix well.
Add 1-2 tbsp. of Badam Milk Powder. Mix well to ensure that it is fully dissolved.
Allow it to cool and then refrigerate it for about 2 hours
Add segmented orange pods and garnish with almond slivers and saffron threads
Serve chilled Shortcut
I used the store-bought MTR brand of Badam (Almond) Milk Powder
See it on my blog
Cooking With Shobana
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