Instant Badam kheer

It is a milk based dessert where ground almonds are cooked in milk,with sugar and cardamom.It's easy an sweet drink and suits for many occasions. Quantity of sugar can be adjusted to your taste.Making a Badam kheer is not a tedious process.I made it in 15 min.I tried with instant Badam mix powder.It came out well.I am sending this dish to Sanghi's FIL-MILK" EVENT.
Being a mother I am Dedicating this recipe to my son Ram,Because he loves All kind of Milkshakes and Kheer.Always he ask me to prepare some shakes.



Here my recipe



Ingredients:

Milk-1 tin(1000ml)
Sugar-1 cup
MTR badam mix-120g
Badam flakes-4 tsp

Preparation method:
1. Boil the milk in heavy bottomed vessel or Nonstick vessel.
2. Once it starts to boil add Badam mix powder and mix well.
3. Reduce the flame into low and keep stirring,til the milk reduce to half of
its quantity.
4. Now add sugar and allow it to mix properly.
5. Switch off the stove,garnish with almond flakes.serve hot.
6. Refrigerate the same for cold Badam milk.

More on Finding an Independent Kitchen Designer Like Me

Q.
Enjoyed very much finding and reading your blogs on kitchen design.

We are going to remodel our kitchen here in Pasadena and would very much appreciate it if you have a contact you could recommend for the sort of service you offer in SF.

It really would be of help to us if you could and look forward to your thoughts.

Kind regards,
Barry

A.
Thanks for your kind words Barry.
Too bad I can't be everywhere.

I'm afraid I don't know anyone in your area like me. Maybe one of the Pros who follow my blogs will come forward.

I was one of the first independent kitchen designers. There aren't very many of us at all, and fewer still who sell no products.

Try searching on the web for "independent kitchen designer" and see what pops up in your area.
Good luck, and remember: You can always employ me "long distance".

I often do projects that I never really see in person (The farthest in Guam and Hawaii). It just takes lots of digital photographs, or video, and careful measurements to accomplish.

You see, we kitchen designers are trained to visualize what we can't see. That's what makes us "designers" and you "you" ;-)

Almost all of my communication with clients is by email and phone. Even when they are close by, I like to just do one meeting to photograph and measure the project and exchange ideas.

Reducing meetings to a minimum reduces the cost of design services dramatically.
Email is a very efficient tool for designing kitchens because everything is documented.

Of course, for those clients who need more hand-holding, I am always happy to oblige.
The important thing, in my mind, is to give people the documents and information they need to move forward.

Planning a kitchen remodel is a daunting task.
You will literally make hundreds of decisions in the process - big and small.

Having someone to help lead you through your decisions in the proper order helps you avoid confusion and build a plan for your remodel that has every detail thought through.

Peggy

Vella Payar ~ Cowpeas cooked with jaggery

Vella payar brings back nostalgic memories. The first thing that comes to my mind is Navarathri days. This will be invariably prepared as prasadom on one of the nine days. On other festive occasions too, Amma used to prepare this. One day while I was reliving those memories with my husband, I could not resist the temptation to make it immediately. These cow peas are the kind which does not need much of pre-soaking. I soaked them for half an hour in hot water for easier cooking. There are two varieties of black eyed peas - white and brown. Usually brown variety is used for this. I too have used the same.

Ingredients

Black eyed peas/cowpeas/vellapayar/karamani - 1 1/2 Cup cooked

Jaggery - 1/2 cup

Water - 3 Tblspn (just enough to melt the jaggery)

Grated coconut - 3 tblspn

Ghee - 1 tspn (optional)

I pressure cooked the cow peas. Cow peas can be well cooked. Even if turns mushy, its alright. Since on adding to jaggery, they tend to turn hard. Heat a pan. Add jaggery and water. When jaggery is fully melted, switch off the stove. Strain the syrup to remove any impurities. Heat the strained syrup to soft ball consistency. Stir in cooked cow peas. Keep stirring till there is no moisture . Amma says you can find a coat of grey to the cooked mix and that's the indication to stop. Garnish with grated coconut and teaspoon of ghee. Ghee surely adds a flavor to it. And for neivadyams, it is customary to add a drop of ghee to the dish.

With small quantity, it doesn't take more than 10-15 minutes to get cooked in jaggery. But when making in large quantities, it surely is a test to your muscle strength since it needs a longer period of stirring, to avoid getting burnt at the bottom.

I am sending this bowl of sweet to Srivalli's Mithai Mela.