Tag Archives: Almond

Sesame Almond Laddu

7 Nov

Nuvvulu Badam Pappu Laddulu.

White sesame seeds are lightly toasted and ground into fine powder along with almonds and jaggery. The mixture is then formed into small laddoo. Serve sesame almond laddu as required and it stays fresh for a couple of weeks.
Makes: around 7 Sesame Almond Laddu.


Sesame Seeds 3/4 Cup
Almonds 10
Jaggery 1/2 Cup – 3/4 Cup (Grated)

Method of preparation:

Soak almonds in water and microwave for a minute.
Peel the skin and let the almonds dry.
Roughly chop the almonds and keep aside.

Heat a heavy bottomed pan on low heat, add sesame seeds and fry till they turn light golden in color.
Remove from heat and cool the sesame seeds to room temperature.

Grind almonds into fine powder using a grinder.
Then add the sesame seeds and grind again into powder.
Finally add the sufficient grated jaggery and grind well.
Remove the ground mixture onto a plate.

Take lemon sized portion of ground sesame mixture and roll into tight laddu with help of hands.
Store the formed sesame almond laddu in a jar and they stay fresh for couple of weeks.
Serve sesame almond laddu as necessary.
Notes: Make sure not to over toast the sesame seeds.

Suggestions: Adjust jaggery according to your preference. Choose somewhat soft jaggery if possible to ease the laddu making. If you have hard jaggery, you can melt with few tsps of water into syrup before adding the ground sesame almond powder.
Variations: You can also add a small pinch of cardamom powder or a tiny pinch of nutmeg powder while grinding.
Other Names: Sesame Almond Laddu, Nuvvulu Badam Pappu Laddulu.


Banana Almond Milkshake

10 Oct

Banana Almond Milkshake.

Blanched almonds are ground into fine powder. Banana is chopped and blended with milk and almonds into smooth mixture. Serve banana almond milkshake immediately.
Makes: 2 Servings of Banana Almond Milkshake.


Banana 1
Milk 2 Cups
Blanched Almonds 4 Tbsps

Method of preparation:

Peel and roughly chop the banana.

Grind almonds into powder using the grinder.
Then add the chopped banana and little milk and blend again.
Once smooth, add remaining milk and blend well.
Pour into glasses and serve banana almond milkshake immediately.
Notes: Make sure to blend the banana well.

Suggestions: Add crushed ice while blending if desired.
Variations: You can also add honey as a sweetener.
Other Names: Banana Almond Milkshake.

Almond Kova

1 Oct

Badam Paala Kowa.

Milk is boiled down till most of the moisture is evaporated and all left is a thick golden soft mixture. During the final stage, almond paste and sugar are added and reduced further. Store for couple of days if necessary and serve almond kova.
Makes: around 7 Almond Kova.


Whole Milk (Doodh) 2 Cups
Whole Almonds 15
Sugar 1/4 Cup or to taste
Pure Ghee 1/4 tsp

Method of preparation:

Soak almonds in water and microwave for a minute or two.
Peel the almonds and soak them in few tablespoons of milk for couple of hours.
Grind the almonds into smooth paste along with the milk and keep aside.

Heat a heavy bottomed wide vessel on medium – low heat, add milk and bring to boil.
Keep boiling the milk by stirring frequently to avoid scorching.
Reduce the milk till it reduces to almost 1/6th of original measure.
When milk thickens and starts to come together, stir in almond paste.
Let the mixture cook again and reduce to thick consistency, then stir in sugar.
Let the sugar melt completely and remove from heat once the mixture forms a soft ball.

When mixture is warm enough make soft balls out of the mixture and flatten them a little with help of two fingers.
Apply ghee to the hands to avoid the mixture from sticking to the hands.
Refrigerate to increase the shelf life for a week and microwave for around 10 seconds to warm them up.
Serve almond kova immediately or with in couple of days.
Notes: Make sure to always keep the bottom from burning.

Suggestions: If the bottom of the pan seems burnt, remove the milk into another pot to boil. If milk is boiled longer than required, doodh peda comes rubbery. If badam doodh peda is not coming together, put the mixture back on heat to thicken it or add a tsp of maida to form peda.
Variations: Evaporated milk can be used to reduce the boiling time to half. Add sliced blanched almonds to the mixture if desired.
Other Names: Almond Kova, Almond Milk Fudge, Badam Pappu Palakova, Badam Doodh Peda.

Badam and Rice Kheer

14 Sep

Badam Pappu Pala Thalikalu.

Rice flour is made into soft dough with hot water and then the dough is shaped into balls and strings. The prepared balls are then boiled in milk till cooked. Blanched and peeled almonds are made into paste and added to the milk. Serve badam and rice kheer hot.
Makes: around 4 Servings of Badam and Rice Kheer


Milk 1 1/2 Cups
Rice Flour 2 Tbsps
Jaggery 3 – 5 tbsps
Cardamom Powder a big Pinch
Almonds 15 – 20

Method of preparation:

Soak almonds in warm water for sometime and peel off their skin.
Then grind the almonds into smooth paste with little water.

Bring to boil few tablespoons of water.
In a bowl, add rice flour and add hot water.
Knead the rice flour into soft dough and divide the dough into small portions.
Form some of the portions into tiny balls and some of them into long thick strings.

Bring to boil milk in a sauce pot, stir in prepared rice flour balls and strings and cardamom powder.
Boil till the rice flour balls float (around 5 – 10 minutes).
Add little more milk if the mixture becomes too thick.
Stir in almond paste and boil on low flame for few seconds.
Remove from heat, stir in jaggery.
Pour into small bowls and serve badam and rice kheer immediately.
Notes: Make sure not to add sugar or jaggery if the mango pulp is already sweetened.

Suggestions: If the strings or balls are too small, they dissolve in milk once cooked. Make sure they are big enough to hold their shape. If the formations are too big, they take more time to cook in the milk.
Variations: A traditional version of palathalikalu.
Other Names: Badam Pappu Pala Thalikalu, Badam and Rice Kheer

Paneer in Almond Gravy

8 Aug

Paneer in Almond Gravy.

Onion is fried till brown and ground into paste along with tomatoes. Almond gravy is prepared with ground blanched almonds, onion tomato paste and spice powders. Paneer is cubed and added the to almond gravy as a finishing step. Serve paneer in almond gravy with pulka or roti or with pulao.
Makes: around 2 Servings of Paneer in Almond Sauce.


Paneer 8 – 10 Small Cubes
Onion 1 Large
Tomato 1 Small
Green Chile 1 – 2
Whole Almonds 1/2 Cup
Cumin Seeds 1/4 tsp
Garam Masala Powder 1/4 tsp
Red Chili Powder 1/4 tsp
Kasoori Methi 1 tsp
Bay Leaf 1
Star Anise 1/2 Piece
Cilantro few Sprigs
Oil 1 Tbsp

Method of preparation:

Cut the paneer into small cubes and keep them soaked in cold water till required.
Wash and finely chop the cilantro leaves.
Remove stems, wash and slice the green chile.
Wash and roughly chop the tomato.
Peel and slice the onion.

Soak almonds in warm water for couple of minutes and peel the skin.
Discard the peeled skin and grind the almonds into smooth paste adding enough water.

Heat oil in a pan, add sliced onion.
Fry till onion turns light brown in color.
Cool the fried onion to room temperature and grind onion, tomato and green chile into smooth paste.

Heat oil in a pan, add cumin seeds, bay leaf and star anise.
Fry till cumin seeds change color, add ground onion tomato paste, almond paste, red chili powder, garam masala powder, crushed kasoori methi and salt.
Boil till oil separates from the almond gravy (around 10 minutes).
Stir in cubed paneer, cilantro and remove from heat.
Serve paneer in almond gravy with pulka or roti or with pulao.
Notes: Make sure not to over cook once the paneer is added.

Suggestions: Make sure not to burn onion while frying.
Variations: Check other recipes with paneer here.
Other Names: Paneer in Almond Gravy.