1. cashew nut 50 gm
1. cashew nut 25 gm
Prepare the dessert. Grind to a paste, the cashew nut and almond with a little milk in a mixer. Add the remaining milk and sugar and heat in a pan. Let it boil for 10 minutes.
Prepare for the garnishing. Powder the cardamom after removing the outer skin. Grind the inner black granules to a fine powder and keep aside. Take the saffron, add two drops of milk and grind it to a paste. The saffron and the milk should mix well. It will be a sort of orangish paste.
Roast the cashew nuts in ghee. Take three spoons of ghee and cashew nuts in a pan and roast them on slow fire. When they turn golden brown remove them from the ghee and keep aside. Roast the almonds in the same ghee till the colour changes slightly. Remove the almonds and keep aside. Roast the raisins in the same ghee till the colour changes slightly. Remove the raisins and keep aside.
Add the garnishing and keep aside for 5 mts.
Now the mind-blowing dessert, Mundiri Bādām Thirukkamdu is ready to serve.
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