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Recipe-Apricot_Crumble
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Strawberry Salad
ingredients method
• ½ cup almonds, blanched
• 1/3 cup milk
• 4 tablespoons sugar
• ¼ teaspoon cardamom powder
• a few strands saffron
• 3 tablespoons ghee
  1. Purée the almonds in a blender along with 2
    tablespoons of milk to a smooth paste.
  2. Heat the ghee in a non-stick pan, add the almond purée and stir continuously over a medium flame till it turns golden brown.
  3. Rub the saffron in 1 teaspoon of warm water and  keep aside.
  4. Combine the milk and 2 tablespoons of water and bring
    to a boil. Add to the cooking almond mixture and cook
    for 2 to 3 minutes.
  5. Add the sugar, cardamom powder and cook till the
    sugar has dissolved while stirring continuously.


    6. FOR GARNISH: 2 to 3 almonds, sliced

    TIPS: To blanch almonds, add almonds to hot water and keep aside for 10 to 15 minutes. Remove and discard the skin and use as required. .

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