Homemade Badam Powder

I love to shop home products online and one such website that I had stubble upon couple of months ago was The Home Label by Sussanne Khan. I find their products unique and well curated. Last week the home label team sent me some lovely products for this festive season.  I used the cake stands to display my desi cardamom style cupcakes and the Moscow mule mug for my badam milk. The gorgeous copper body and brass handle mule mug is usually used to serve alcoholic beverages. This mug  tends to keep the beverage chilled for a longer period of time and I think they can work great as beer mugs. This mug holds about 500ml. I also use this mug to drink water as copper is know to have great health benefits.
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I’m a firm supporter of DYI. Most of my mayo, sauces or jams are all homemade by me or my friends. This festive season, I’m planning to serve some traditional drink and I thought of serving my guests some chilled badam milk. I detest store bought badam powder as they lack the pureness and are overly sweet. I recently checked  the ingredients of one of the well known brands in India and it contained about 80% sugar only.  It is the most easiest thing to make at home and I recommend you try this once. You can refrigerate badam  powder in fridge for about two months or freeze it for 6 months. I tend to add a little turmeric powder (haldi) in my badam milk to give that nice appealing colour and like our grandma said  “haldi is good for you”.
Ingredients:
200 gms blanched almonds & lightly roasted
3 tbs raw sugar (you can add more if you like yours sweeter)
2tsp cardamom powder
few strands of saffron
1 tbs chopped pistachio (optional)
Preparation:
  • Grind almonds, sugar and cardamom until fine powder. Over grinding may turn into a paste.
  • Pour in a dish & mix some saffron and pistachio.
  • Pour the powder in an air tight container and store it refrigerated.
For making badam milk
Add a teaspoon or two of the badam powder to a glass of milk. Add some sugar if required. Add a pinch or two of turmeric powder for a soothing effect.
I’m already in my high spirits after a sip of  badam milk in my mule mug this festive season!
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Peanut Butter Blondies

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I’ve been addictive to these blondies and everyone at home just love it! These are made with real nuts and addition of choco chips makes these an heavenly treat.

Baking with nut butters negates the use of butter since nut butters contain their own fat/oil. You can use any nut butter as the main ingredient and these can be made vegan or gluten free or flour-less. Blondies are like brownies but contain less of cocoa or chocolate. As the name suggests, they are brown in colour. They are  great as a snack or you could have them as  dessert with some  ice-cream.

Ingredients 

500 gms nut butters like  peanut butter or almond butter

2 eggs or 30 gms flax seed powder lightly beaten with 6 tbs of water for egg-less version

1 tsp baking soda

120 gms raw sugar

25 gms choco chips

20 gms nuts or cocao nibs

Note: I usually prefer to add some crunch to my blondies by adding cocao nibs or nuts

Procedure

  1. Measure all the ingredients and keep aside.
  2. Lightly beat two eggs in a bowl.
  3. Mix the nut butter, raw sugar, soda , choco chips and nuts into the wet mixture very softly.
  4. Line 10×10 inch baking dish/pan with aluminium foil or parchment paper and spread the mixture evenly throughout.
  5. Bake in a pre-heated oven at 180 degree centigrade for about 18-20 minutes.
  6. Once done, allow it to cool before cutting them into desired shapes. Serve warm or at room temperature.  This recipe makes about 25 pieces.

 

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