Ingredients
4 cups of milk
3/4 glass sugar
125 g of almond powder
1 squeeze of cardamom
2 spoons of pistachio stripped
Preparation: 30 min
Cooking time: 10 min
Heat up the drain on high warmth, blending continually until the point that it starts to thicken. At that point include the sugar and cook for 10 minutes over low warmth, proceeding to blend.
Include the almonds, cook, blending always until the point when they fall off the container in a solitary mass. Expel from warmth, sprinkle with cardamom, blend well. Fill a buttered dish.
Smooth the surface, let cool, at that point make jewel cuts with a sharp blade. Enrich with pistachios and silver leaves.
Cut along the entry points before the mixture has totally solidified.
Separate the jewels totally when the blend is cool.
The almonds can be supplanted by crude pistachios (not simmered). Whiten them for 2 minutes in bubbling water, expel the skin, decrease them to a glue in a mortar or in a blender.
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