Badam Milk /Almond Milk

Almond is packed with nutrients.Almonds are rich source of vitamin E,protein,Vitamin B,essential minerals and monounsaturated fat,one of the two fats which potentially may lower LDL cholesterol(Source:Wikipedia).
There is no story behind the making of Badam milk.I was thirsty and wanted to have some rich,creamy shake and thus sprouted the idea of Madam Badam milk :) Do try them and Enjoy your Summer!!

Serves : 2 small cups

INGREDIENTS:

• Almonds/Badam - 25
• Saffron strands/Kesar - 7 strands
• Cardamon -  1(crushed)
• Milk - 2 cups +1/2 cup
• Sugar - 3 Tbsp
• Rose essence - 1 drops
• Condensed Milk - 2 Tbsp 

For Garnishing:

Sliced Cashewnuts /Pistachios/Badams

Saffron strands

METHOD:

1. Soak Almonds in hot water for an hour.Remove the skin and grind them to a smooth paste.Add  1/2 cup milk to grind to a smooth paste
2. Soak saffron in a Tbsp of warm milk.
3.  Heat 2 cups of milk in a pan,let the milk boil for a few minutes till it becomes slightly thick,then add the condensed milk,almond paste and keep stirring them in medium flame till the paste blends well.
4. Add the soaked saffron milk,cardamon powder,sugar and stir again till it becomes slightly thick.
5. Add tose essence,give it a stir and switch off the stove.
6. Garnish with sliced cashews,pistachios,badams,saffron strands and serve hot.
7. Refrigerate for a few hours if you want to serve it cold.Enjoy!!

SCRIBBLED NOTES:

• Serving with malai or cream of milk formed makes it more richer
• Adjust sugar as per your taste
• Adding rose essence and condensed milk is optional,but it enhances the taste .
• Badam Milk thickens by time
• In some shops,they add Almond essence 

Kaju Katli

Yep,you heard it right!! Kaju katli is one of the most easiest sweet to make.I remember the day when i got a sudden craving for these white bar and made it in a jiffy in the middle of the night.

INGREDIENTS:

Cashewnuts     - 1 cup

Sugar              - 1/2 cup

Ghee  - 2 tsp

Water- 1/4 cup

Milk -1 tbsp(optional)

Saffron strands(opt)-4 to 5

Rose essence(optional)

Edible silver foil(optional)

METHOD:

1. Grind cashews to a coarse powder.If the cashews were kept in refrigerator,bring them to room temperature before grinding them.
2. In a non stick pan,heat water and sugar.Keep stirring until the sugar dissolves.Then,add the saffron,cardamon powder and check for one string consistency (the sugar syrup must form a single,thin thread when tested between thumb and fore finger).
3. Now lower the heat and add the cashew powder and keep stirring.Add the ghee to the mixture.

4.Continue stirring until the mixture turns thick and starts boiling.When the mixture leaves the edges of pan,add rose essence and immediately turn off the heat.

5.Take a small piece from the mixture and see if you can form a smooth round ball  out of it,If so,then your Kaju katli is ready.If not,cook the mixture for another 1 to 2 minutes.

6.After the mixture cools down,knead it into a dough and add to a  pan greased with ghee.Cut them into diamond shape and garnish it with saffron.

Notes:

Add Milk if the mixture becomes too dry 

Adding Milk reduces shelf life of kaju katli

Dont over grind the cashewnuts.