09-24-2022, 12:27 PM
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Member
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Join Date: Dec 2008
Location: India
Posts: 80,538
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This Navratri Try Your Hands at These Delicious, Flavour-Packed Recipes
1. HONEY JEERA BADAM
 INGREDIENTS:
- Raw almonds-1 cup
- Sugar- 1 tbsp
- Honey- 1 1/2 tbsp
- Kashmiri chili powder- 1/2 tsp
- Ground cumin- 1/4 tsp
- Salt To tast
STEPS:
- Line a large baking sheet with parchment paper.
- Place the almonds in a medium nonstick pan and cook over medium heat for 3 to 4 until lightly toasted
- Combine the remaining ingredients in a small glass bowl.
- Microwave at HIGH for 30 seconds. Add honey mixture to pan, and cook 2 minutes, stirring constantly.
- Arrange almond mixture on prepared baking sheet in a single layer; let stand 10 minutes.
- Break apart any clusters.
2. ALMOND ROSE KHEER
INGREDIENTS:
- Full fat mi- 2ltr
- Gobindo bhog rice- 120 gm
- (or any other rice available)
- Grain sugar- 40 gm
- Rose water- 3-4 drops
- Dried rose petals- 10 gm
- Almonds- 100 gm
- Almond Slivers- 25 gms
STEPS:
- Soak the rice in water for about 20 mins.
- Heat milk in a heavy bottom pan, after a boil, reduce the heat and simmer till milk is reduced to half the original volume.
- Add the soaked rice, after draining the water and cook on low heat till rice is cooked well and the mix thickens.
- Add chopped almonds and cook for further 15 mins on low heat till the kheer is thick and creamy, add sugar.
- Set aside to cool. Once cool add rose water and mix. Refrigerate till serving
- Roast some almond slivers in an oven for 180 deg for 5 mins, until golden brown. Garnish with slivers and dried rose petals before serving.
3. ALMOND AND GOJI BERRY BOONDI LADDOO
INGREDIENTS:
- For ladoo batter
- Besan 1 ½ cup
- Water 1 cup
- Cardamom powder ½ tsp
- Roasted Almond slivers ¼ cup
- Goji berry 3 tbsp
- Ghee ¾ tbsp.
- Sunflower oil for deep frying
- For the Sugar Syrup
- Sugar 1 ½ cup
- Water ¾ cup
- Saffron strands a pinch
STEPS:
- Take sugar, saffron strands and water in a pan, and put it over low flame. Cook the syrup till a single string consistency is achieved. Keep the sugar syrup hot.
- Heat oil in a heavy bottomed pan.
- Mix besan, cardamom powder together and add water to it to form a batter.
- To check the consistency of the boondi batter drop a few droplets of the better in hot oil, if it becomes flat, the batter is thin and if it has peaks, the batter is thick.
- To make the batter thick add some more besan and to make the batter thin add some water.
- To make boondis, hold a perforated ladle over hot oil, using a spoon spread the boondi batter over the perforated spoon; make sure that the perforated spoon and the pandon’t have much height between them or else the boondis will not be round.
- Do not over fry the boondis and do not crisp them.
- Remove them from oil once the oil stops to sizzle and put it in the sugar syrup. Strain the boondis from the syrup.
- Mix the boondis with almond slivers and goji berries and add around a tbsp of ghee for the binding.
- Make golf sized roundels and shape them. Use ghee so the mixture does not stick on hands.
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