Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup semolina
- 1/4 cup sugar
- 1/2 teaspoon cardamom powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup ghee
- 1/2 cup warm milk
- 2 tablespoons chopped almonds
- 2 tablespoons chopped pistachios
Special Equipment Needed:
- Baking tray
- Rolling pin
- Cookie cutter
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, mix together all-purpose flour, almond flour, semolina, sugar, cardamom powder, baking soda, and salt.
3. Add ghee and mix until the mixture resembles breadcrumbs.
4. Add warm milk and knead until a soft dough is formed.
5. Divide the dough into small balls and roll out each ball into a thin circle.
6. Cut out small circles using a cookie cutter and place them on a baking tray.
7. Sprinkle chopped almonds and pistachios on top of each circle.
8. Bake for 10-15 minutes or until the edges are golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 10-15 minutes
Temperature: 350°F
Serving Size: 12-15 pieces
Nutritional Information:
Calories: 220
Fat: 11g
Carbohydrates: 26g
Protein: 4g
Substitutions for Ingredients:
- All-purpose flour: whole wheat flour
- Almond flour: hazelnut flour
- Ghee: butter
- Milk: almond milk
Variations:
- Add 1/4 cup of raisins for a sweeter version
- Add 1/4 cup of coconut flakes for a tropical twist
Tips and Tricks:
- Make sure the dough is not too sticky or too dry.
- Use a light hand when rolling out the dough to avoid it from sticking to the rolling pin.
Storage Instructions:
Badam Bakshalu can be stored in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Badam Bakshalu can be reheated in the oven or microwave for a few minutes.
Presentation Ideas:
Badam Bakshalu can be served in a platter with a variety of other sweets.
Garnishes:
- Chopped almonds
- Chopped pistachios
- Powdered sugar
Pairings:
Badam Bakshalu pairs well with a cup of chai or coffee.
Suggested Side Dishes:
- Kheer
- Halwa
- Gulab Jamun
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the dough is too dry, add a little more milk.
Food Safety Advice:
- Make sure all ingredients are fresh and of good quality.
- Wash your hands before handling the dough.
Food History:
Badam Bakshalu is a traditional Indian sweet made with almonds and semolina. It is believed to have originated in the state of Andhra Pradesh.
Flavor Profiles:
Badam Bakshalu has a sweet and nutty flavor with hints of cardamom.
Serving Suggestions:
Badam Bakshalu can be served as a dessert or snack.
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Region: Indian