This Navratri Try Your Hands at These Delicious, Flavour-Packed Recipes

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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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[Jaybeatrice]

These are all good nutrition products for your body, it's good that I see this article rolling ball 3d