Uttar Pradesh Cuisine

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Holi recipes: Badam kheer, besan laddoo

The Times of India

Badam kheer, besan laddoo

Badam kheer

[Takes 1 hr, serves 4]

Ingredients

2530 almonds ½ cup water 10 strands of saffron ½ cup sugar 1L milk ¼ tsp cardamom powder 5 pistachios for garnish, crushed (optional)

Method

Grind the almonds with water into a smooth paste. Soak the saffron strands in one tsp of milk for about 15 min. Boil the remaining milk in a wide non stick pan. Once the milk comes to a boil add the almond paste stirring continuously till the mixture becomes dense on a low flame. Once thick, add the sugar, saffron milk and cardamom powder and let it simmer for 23 min. Remove from heat and garnish with pistachios (if using). Serve hot or chilled.

Besan ke laddoo

[Takes 1 ½ hrs, makes 40]

Ingredients

4 cups besan (gram flour) 2 cups sugar 1 cup desi ghee 1 tsp cardamom powder ½ cup raisins and almonds, chopped A few saffron strands

Method

Melt the desi ghee in a non stick pan or kadahai and add the besan. Cook on low flame stirring continuously till it turns goldenbrown. Once goldenbrown, remove from heat and spread it on a big flat surface for it to cool down. Once cooled, add the sugar and cardamom powder, mix well. Once mixed add the raisins and almonds to the besan and make the laddoos. Garnish the laddoos with saffron strands.