Awadh

Badam shorba

Name: Badam shorba
Total time: 30 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 1/2 cup blanched and peeled almonds; 1 tbsp ghee; 2 green cardamom 1 small bay leaf whole spices; 1 tbsp maida (all-purpose flour, plain flour); 1 2/3 cups vegetable stock (vegetable broth); 1 2/3 cups milk; 1/4 tsp white pepper; a pinch nutmeg; a pinch soaked saffron; 3/4 tsp salt; 3 tbsp fresh cream (thickened cream, heavy cream)

Almonds, milk and a whisper of cardamom and saffron. A royal starter that tastes like a warm hug.

30 minTime

8 gProtein each

mildSpice

The Nawabi table2 chapters · 1 min read

Make it your way

Grandma's wayAlmond paste simmered with milk, cardamom and saffron.

The original

263kcalsame

8 gproteinsame

3 gfibresame

30minutessame

Badam shorba.

Per serving, worked out from the ingredient table.

Ingredients

Almonds½ cup, blanched and peeled

Ghee1 tbsp

Whole spices2 green cardamom, 1 small bay leaf

Maida (all-purpose flour, plain flour)1 tbsp

Vegetable stock (vegetable broth)1⅔ cups

Milk1⅔ cups

White pepper¼ tsp

Nutmega pinch

Saffrona pinch, soaked

Salt¾ tsp

Fresh cream (thickened cream, heavy cream)3 tbsp

Method

4 steps

1Soak almonds in hot water 20 minutes, peel and grind to a smooth paste with a little milk.
2Warm ghee with cardamom and bay leaf, stir in flour for a minute, then whisk in the stock.
3Add almond paste and milk and simmer gently 8 minutes, stirring.
4Remove the whole spices. Season with white pepper, nutmeg, saffron and salt, and stir in cream.

Serve it like this

Serve in small bowls or cups with slivered toasted almonds, a few saffron strands and a thread of cream on top. Hot.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Badam shorba

Make it your way

Ingredients

Method

Make it a meal