Yamuna Devi Recipe # 13 : Scented Almond Milk Cooler (Badaam Dhood)

You guessed it! More recipes by my cooking guru, Yamuna Devi! Before attempting to cook any of her recipes, make sure you are aware of the difference between US measures and Australian/metric measures. See below*


Phool Bhag, the palace compound of Pratapkumar, Crown Prince of Alwar, is an example of spiritual management and nature’s perfect arrangements. Situated in Rajasthan’s northeastern arid desert, the complex encompasses acres of flower-spangled gardens and lakes and offers sanctuary to numerous bird and animal species – elephants, camels, cows, buffaloes, deer, horses, peacocks, sheep, rabbits, goats, lions and tigers.

Pratap Kumar attributes his wealth and success in life to his dedicated daily worship in the Sri Janaki-Vallabha Temple. This statement reflects his personal lifestyle and philosophy: “In India, the temple is the center of activity in the royal place. Worship of the Lord must personally be performed by the king before he can accept worship in the palace”. The Sri Janaki-Vallabha Temple kitchens engage nearly 20 expert cooks in the service of the Deities. Though they excel in local Rajasthani cuisine, they are proficient in numerous others. This is done of the cooling beverages served during the hot summer months. Saffron can also be added to this recipe.

Preparation and nut soaking time: about 1 hour,
Serves: 4

2/3 cup (100g) blanched almonds,
½ teaspoon cardamom seeds,
4 whole peppercorns,
2 cups boiling water,
¼ cup honey,
2 cups white grape juice,
½ tablespoon rose water,
2 cups still water or sparkling water

Place the almonds, cardamom seeds and peppercorns in a bowl and add 1¼ cups boiling water. Set aside for 1 hour. Pour into a blender, cover, and reduce the nuts to a fine paste. Add the remaining 3/4 cup boiling water and the honey and blend for ½ minute.

Line a sieve with three thicknesses of cheesecloth. Pour the nut milk through the sieve, then extract as much liquid as possible. (the nut pulp can be saved for cutlets or salad dressing). Add a little grape juice to the blender and process briefly to release any almonds sticking to the sides of the jar. Add to the sieved nut milk.

Pour the remaining grape juice, rose water and water into the nut milk and blend well.

Chill before serving.

*Note that since Yamuna wrote her recipes using US measurements, the weights are in US with metric in brackets.

More importantly, her tablespoons are US (15ml) whereas Australian/metric tablespoons are 20ml. So if you follow these recipes using metric measures, your tablespoons should be scant.

Similarly, the US cup is 240ml as distinct from the Australian/metric 250ml cup. The same scant measuring should thus apply to Australian/metric cup users.

The teaspoon is a universal 5ml.

Posted by Kurma on 4/10/10; 6:50:52 AM

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