As Indians, we have been eating and enjoying almonds for many centuries now. While the usage and frequency of consuming these nuts have undergone a change over the years, almonds continue to complement a variety of dishes and more cuisines that we could have imagined a few decades ago. From desserts to savoury appetizers to even main course, the versatility of our beloved badam makes it blend right in, especially with Indian recipes.

In addition to its super ability of being versatile, almonds are also very nutritious. They are rich in fibre, protein and many essential nutrients which improve the nutritional value of the food they are eaten with. Almonds work equally well as an ingredient in various dishes as they do as a standalone snack. This quality makes it quite easy to incorporate these delicious nuts into any healthy eating plan without compromising on taste.

Here are some popular badam recipes from India which you should try… now!

Badam Milk

‘Badamkadood’ is the most popular almond preparation. It is the easiest to prepare and tastes great at any temperature. Be it piping hot in winters, chilled in summers or even room temperature during monsoon, ‘Badamkadood’can makefor a convenient beverage and a nutritious staple for upping your daily intake of all the fabulous nutrients

Ingredients: 

Milk – 1 lt

Desi ghee – 1 tblspn

Almonds – ½ cup

Almond flakes 3 tblspn

Sugar – 150 gms

Cardamom powder – ½ tsp

Kewra – 1 tblspn

Saunf – 2 tsp

Preparation: 

• Blanch the almonds, peel them and make a paste using little milk or water
• Heat ghee and badam paste and sauté for a minute on low heat. Now immediately add milk, saunf and bring to boil. Keep simmering till 3/4th reduced. Now add sugar, cardamom powder and kewra. Remove from fire and chill in refrigerator
• Serve cold anytime of the day garnished with almond flakes

Badamki Nan Khatai

Introducing the Indian recipe version of “cookies”. These nan-khatais go with our mid-morning/evening tea like no other biscuits or namkeen sever will. Almonds can a perfect way to add a delectable crunch to these soft delicate cookies.

 

 

Ingredients: 

 

Butter (unsalted) – 250gms

Powdered sugar – 250 gms

Maida – 250gms

Baking powder – ½ tsp

Almonds (finely chopped) – 100gms

Cardamom pwd – ½ tsp

Preparation:

 

• Soften the butter and mix with the sugar. Mix vigorously and then gently fold in the maida, baking powder and cardamom powder
• Now fold in the chopped almonds. Work it to dough. Now grease a baking tray and sprinkle some maida. On this tray make equal sized round balls of the dough
• Bake the Nan khatai at a temp of 140c for 20-25mins. Take out of the oven. Allow to cool and store in an air tight jar

 

Almond Cookies

And of course there are the Almond Cookies!!

 

The slightly sweet crunch of almonds is the centre of attention in this simple cookie. You can make a batch and enjoy them whenever you want and even give them as gifts to family and friends.

 

Ingredients: 

 

• Flour – 1kg
• Baking pwd – ½ tsp
• Lemon zest – 2 tblspn
• Salt – a pinch
• Butter (unsalted)—700 gms
• Powdered sugar – 300 gms
• Almonds (finely crushed) – 200gms

 

Preparation: 

 

• Cream butter and icing sugar thoroughly. Fold in all the dry ingredients
• Shape it in small balls and roll it in crushed almonds
• On a greased baking tray, bake the cookies at 170c for 20mins

 

Badam ki Kheer

Kheer is the most popular Indian recipe for a homemade dessert experience. This version, adds some nutrients in this otherwise sinful treat.

Ingredients: 

• Desi ghee – 2 tblspn
• Almonds – 1 cup
• Green cardamom pwd – ½ tsp
• Rice – 3 tblspn
• Milk – 1lt
• Raisins – ½ cup
• Sugar – 150 gms
• Almond slivers – 1 ½ tblspn

 

Preparation: 

 

• Soak rice for half hour. Soak raisins in water for 15 mins.Blanch the almonds, remove skin and grind to a paste adding little water
• Heat a pan and add desi ghee. Now lightly sauté the almond paste on low heat for 1 min. add milk and bring it to a boil. Lower the heat and add rice
• Cook for 15 mins or till the rice overcooks and thickens the kheer
• Add sugar and raisins. Garnish with almond slivers