BADAM SHORBA

BADAM SHORBA

Ingredients

•	Almonds	175
•	Butter	2 teaspoons
•	Refined flour (maida)	1 1/4 teaspoons
•	Milk	1 cup
•	Sugar	1/2 teaspoon
•	Salt	to taste
•	White pepper powder	1/4 teaspoon
•	Cream	1/4 tablespoons
Method Soak the almonds in hot water for a few minutes. Drain and peel. Slice ten to twelve for garnish and grind the rest to a smooth paste. Melt butter in a pan and add refined flour. Sauté for one minute and then gradually add milk stirring continuously to avoid lumps. Add sugar, salt and white pepper powder and cook, stirring continuously, till it comes to a boil. Lower the heat and simmer for five minutes, stirring occasionally. Add almond paste and two cups of hot water and simmer for ten to fifteen minutes, stirring occasionally, till the soup thickens. Toast the sliced almonds. Sprinkle toasted almonds and drizzle cream just before serving. Serve piping hot.