Recipes - Page 16 of 67 - Cook with Sharmila

Chocolate Almonds | Chocolate covered Almonds

December 11, 2021 By Sharmila Kingsly Leave a Comment

Chocolate Almonds or Chocolate coated Almonds one of the easiest and yummiest edible gift for Christmas. It is fresh and economical too.

Chocolate Covered Almonds are a very popular snack. It is a great munch on and perfect for gifting. Never though it is so easy to make in home. Just two ingredients and you get the best of best chocolate snack.

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Chocolate Almonds

The Chocolate coated Almonds are crunchy and makes a perfect sweet for some dessert cravings. It is vegan and dairy free too. They make a humble edible gift for Christmas.

My honey roasted Almonds and Candied Pecans too serve the purpose. Makes an ideal assorted gift box with this crunchy goodies.

Ingredients :

Chocolate - Use any cooking chocolate it can be semi sweet , bitter or milk chocolate. My personal favorite is dark chocolate. You may also try chocolate chips or Melting wafers.

Almonds - Use good quality fresh Almonds. If you have roasted Almonds you can add them directly in melted chocolate. If not toast and then add. You may toast either in oven or in stove top. Make sure you use unsalted Almonds.

Sea salt - Adding sea salt is totally optional but it gives a nice taste with chocolate. I personally love them. You may sprinkle a small pinch on top of the almonds after its fully coated with chocolate.

How to Melt Chocolate

We can melt chocolate in various ways. You can use the popular double boiler method , you can melt in microwave and, infact you can use your Instant Pot.

Double boiler Method:

For melting chocolate in a double boiler method. Heat a sauce pan with water bring the water to a boil and then simmer. Now place a heat safe bowl on top and add in the chocolate.

Stir gently as the chocolate starts melting. Make sure your bowl on top do not touch the water. The steam from the water helps in melting the chocolate.

This is one of the safest method and this prevents your chocolate from burning too. If you do not have an Instant Pot you can definitely try this version for melting chocolate.

Microwave method.

Add the chocolate to a microwave safe bowl and heat for 1 min. After 1 min stir and put the chocolate back to the microwave for 30 secs. Continue this until the chocolate melts completely. Make sure yow microwave is in a low power to prevent burning.

Instant Pot Method.

Turn on the Instant Pot in saute mode and add 1 cup of water to the inner steel pot. Bring the water to boil. Once the water starts boiling , Press cancel button and then press the keep warm button.

Now place a heat safe bowl on top of the Instant Pot and add in the chocolate. Stir gently as the chocolate starts to melt. Make sure your Instant pot is in keep warm mode till you finish dipping the Almonds in the chocolate

I personally feel this is the safest method to melt chocolate as we work on the keep warm mode and its easy to handle. There is no fear of the chocolate getting burnt.

Tips for melting Chocolate

Never ever add water as you melt the chocolate. Chocolate will not coat the objects and it behaves differently if you add water. (I have personally experienced this and laughed at me for spoiling the chocolate)
Always use equal sized chocolate pieces as you melt. This helps the chocolate melt evenly.

FAQ's

How do I roast Almonds ?

You can roast the almonds in a oven by spreading them in a baking tray lined with parchment paper. Bake in a preheated oven at 356 F or (180 Deg C) for 7-8 mins . Stir once halfway and bake.

What is the best Chocolate for melting ?

Melting wafers is the best and easiest melting chocolate. They are easy to handle too.

How to Prepare Chocolate covered Almonds

1. In a cast iron pan dry roast the almonds in a low flame for 5 - 8 mins. Alternatively you can roast in oven. If you are using roasted Almonds you may skip this step.

2. Switch on the Instant Pot in saute mode. Add in 1 cup water to the inner steel pot. Wait till the water comes to a boil.

3. Now press the cancel button and then press the keep warm button.

4. Place a heat proof bowl that fits on top of the Instant pot. (I dint have a big bowl so placed a steel wire mesh and then my bowl on top of that). Add in 200gm of dark chocolate.

5. Slowly the chocolate starts melting. stir gently until the chocolate is completely melted.

6. Now add the roasted Almonds to the chocolate . Stir everything so that the Almonds fully coat the chocolate.

7. Transfer the Almonds one by one to a baking tray lined with parchment paper. Try removing the excess chocolate as much as possible before placing them in the parchment paper.

8. Let the almonds rest for 1 hour in room temperature or in the fridge. Let them dry completely.

Let the Chocolate Almonds dry for 1 hour.

9. After drying remove the Almonds from the parchment paper and store in air tight containers.

Chocolate coated Almonds are now ready to munch on.

Tips & Variations

Instead of almonds , you may try out other nuts like Walnuts , Cashew, Pecans too.
As a variation you may try out Almond clusters too .
Instead of one almonds you may add a cluster.
Perfect for gifting.
You may flavor the chocolate with Cinnamon , pumpkin spice or rose water as you prefer.

Storing Suggestions

You can store them in air tight container upto 3 weeks. I perfecting storing them in fridge for a longer shelf life.

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★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram,Youtube and Twitter for more updates

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5 from 1 vote

Chocolate Almonds

Chocolate Almonds or Chocolate coated Almonds one of the easiest and yummiest edible gift for Christmas. It is fresh and economical too.

Prep Time5

Cook Time5

Setting Time1

Total Time1 10

Course: Snack

Cuisine: American

Servings:

Calories: 322kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Equipment

Instant Pot 6 qt or Sauce pan
Heat proof bowl

▢
Instant Pot 6 qt or Sauce pan
▢
Heat proof bowl

Ingredients

▢ 1 cup Almonds
▢ 7 oz Dark Chocolate or 200 gms approximately

Instructions

In a cast iron pan dry roast the almonds in a low flame for 5 - 8 mins. Alternatively you can roast in the oven. If you are using roasted Almonds you may skip this step.
Switch on the Instant Pot in saute mode. Add in 1 cup water to the inner steel pot. Wait till the water comes to a boil.
Now press the cancel button and then press the keep warm button.
Place a heat proof bowl that fits on top of the Instant pot. (I dint have a big bowl so placed a steel wire mesh and then my bowl on top of that). Add in 200gm of dark chocolate.
Slowly the chocolate starts melting. Stir gently until the chocolate is completely melted.
Now add the roasted Almonds to the chocolate . Stir everything so that the Almonds fully coat the chocolate.
Transfer the Almonds one by one to a baking tray lined with parchment paper. Try removing the excess chocolate as much as possible before placing them in the parchment paper.
Let the almonds rest for 1 hour in room temperature or in the fridge. Let them dry completely.
After drying remove the Almonds from the parchment paper and store in air tight containers. Chocolate coated Almonds are now ready to munch on.

Video

Notes

Instead of almonds , you may try out other nuts like Walnuts , Cashew, Pecans too.
As a variation you may try out Almond clusters too .
Instead of one almonds you may add a cluster.
Perfect for gifting.
You may flavor the chocolate with Cinnamon , pumpkin spice or rose water as you prefer.

Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Instant Pot Tandoori Chicken

November 29, 2021 By Sharmila Kingsly Leave a Comment

Instant Pot Tandoori Chicken is a juicy crispy Chicken marinated in spices and cooked until perfection. Makes an amazing party appetizer.

Juicy delicious Tandoori Chicken is perfect for a weekend dinner or a pot luck meal. With Instant Pot no babysitting is there. The chicken gets cooked perfectly with less effort.

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What is Tandoori Chicken

Tandoori chicken ( pronounced as tuhn·doo·ree) is a popular chicken dish. It is prepared by marinating the chicken in yogurt and spices and then cooked to perfection. It is cooked in the traditional tandoor oven. The dish has its origin in the Indian subcontinent and is very popular now.

We get the name Tandoori Chicken from the name of the tandoor grill that we use for cooking. It is like a cylinder and the chicken is grill cooked. This is the traditional way of cooking tandoori chicken. Tandoori chicken also has a bright red color. In restaurants, they usually add red food color for appearance. I am skiing food color and using Kashmiri red chili powder. You can use the same or preferably any organic edible food grade color. Or just skip it if you do not prefer.

It is a very popular appetizer or starter in restaurants and is usually served with flatbreads.

Ingredients for Tandoori Chicken

Instant Pot Tandoori Chicken Ingredients

Chicken - Use chicken drumstick pieces. These pieces are best suited for tandoori chicken. However, you may also use any chicken pieces with bones.

Yogurt - Use thick greek yogurt for a more creamy marinade.

Minced ginger and garlic - Ginger and garlic add a lot of flavor to the chicken. Instead, you can also use ginger garlic paste.

Spice powders- Using a variety of spice powders and I have given the quantity in the recipe card below.

Dried fenugreek leaves - These add flavor to the chicken and they are available in all Indian groceries. You can skip if you are not able to source.

Oil - You can use any edible cooking oil. I used peanut oil. Oil helps in binding the marinade together.

FAQ's

Difference between Chicken Tikka and Tandoori Chicken

We cook the chicken tikka in skewers along with onions and bell peppers. Whereas we cook the Tandoori Chicken by marinating the chicken in yogurt and spices.

Why do we marinate the chicken?

The longer we marinate the chicken the spices infuse well into the chicken and this makes the meat tender. This helps the chicken to cook juicy and perfectly. However, do not marinate for more than 8 hours. If I run out of time. I marinate the chicken and cling wrap and put it in the fridge for 30 mins. This works well too.

How to make Tandoori Chicken in Instant Pot

In a mixing bowl add in the thick yogurt. Along with that add in the minced ginger and minced garlic.

Next, add in all the spice powder.

Also, add in 1 tbsp of oil.

Combine everything and prepare the marinade.

Now take the chicken drumsticks. Draw slits.

Apply the prepared marinade generously over the chicken and let it marinate overnight or for at least 1 hour.

Next let's prepare the Instant pot to add 1 cup of water and then use a tall trivet. I placed a pan below and then placed my steam basket above that. This is to adjust the height and to prevent the water from touching the chicken. If you have a tall trivet you can directly place the chicken n that.

Stack the chicken on the trivet or the basket.

Close the Instant pot and set 10mins in high pressure in the Pressure cook mode.

. After the cooking time. wait for 10 mins of natural pressure release and do a quick release and open the Instant Pot. The chicken is now cooked perfectly however for a crispy chicken we will have to broil in the oven.

Broil the chicken in the oven for 2-3 mins until the skin is crisp.

Crispy juicy Instant Pot Tandoori Chicken is ready.

Tips & Variations

We can use up to 6 chicken drumsticks in this recipe.
You can also cook Tandoori Chicken in the air fryer, Oven, or even stovetop.
If cooking in an air fryer Cook at 360 F for 15 mins. Brush little oil and cook.
If cooking in oven Grill cook in the preheated oven at 350 F for 40 mins. Flip the chicken halfway and cook.

How to serve Tandoori chicken

Drizzle in some lemon juice and serve the chicken. It goes well with Cilantro chutney or mayonnaise. You can also serve some onion slices or pickled onions.

Goes well with some Naan bread or You can stuff and serve in Pita bread.

Similar Chicken Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram,Youtube and Twitter for more updates

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Sweet Corn Tacos

November 22, 2021 By Sharmila Kingsly Leave a Comment

Sweet Corn Tacos are a perfect snack with smokey grilled corn mixed with sauces. They are then served in taco shells with onions and cilantro.

These smoked corn tacos are juicy, flavorful, and a perfect holiday recipe. It is a perfect grab-and-go kind of snack. So easy to assemble with a little prep.

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What is Taco

Taco is a traditional Mexican dish that has a small tortilla or a corn shell with a filling. The filing along with the tacos are had together. The filling can be anything. Meat, Veggies, protein, or anything. We can include all the favorites and be creative in the filling.

It is usually a light snack or a quick breakfast. Great for potlucks or get together.

Ingredients:

Sweet corn - Use good quality yellow or white sweet corn. you may grill them in direct flame or in bbq set up.
Sauce - I am using mayonnaise and tomato sauce, they blend togther and give a creamy sauce. For a vegan or veg version, you may use soy mayonnaise.
Onions- Use pickled onion or just thinly sliced onions.For preparing the pickled onions dip sliced onions in a solution of vinegar along with sugar.
Cilantro - Garnish the tacos with finely chopped cilantro or parsley.
Taco Shells - You can use ready-made taco shells or tortillas. I am using my homemade flour tortillas.

How to prepare Smoked Corn Tacos

1. Remove the shell of corn from the kernel, Remove it completely or else you can hold them together in the bottom. Show the corn in direct flame. Rotate and show in all the sides evenly. You may also grill the corn instead of showing them in direct flame. The idea is to give the corn a smoked flavor.

2. Let the corn get grilled with the charred mark. Continue for 5 to 7 mins or till you get light charred marks on the corn. Make sure you rotate and show the corn evenly on all the sides of the corn. Set the corn aside.

3. In a mixing bowl add in the Mayonaise, Sriracha sauce, and tomato ketchup.

4. Mix well until they are homogeneous.

5. Now remove the corn kernels and add to the mayo and ketchup mixture.

6. Now dollop in the smoked corn into the taco shells or tortillas. I am using my homemade flour tortillas.

Delicious sweet corn tacos are now ready to serve.

Serving Suggestions

Perfect for a snacking or a quick breakfast bite.

Storage Options

I do not recommend storing the tacos as such. You can very well do the prep and then while you serve you can assemble the tacos and serve. You can grill the corn and freeze it. While serving, you may mix with the sauces and serve in the tacos.

More Sweet Corn Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram,Youtube and Twitter for more updates

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5 from 2 votes

Sweet Corn Tacos

Sweet Corn Tacos are a perfect snack with smokey grilled corn mixed with sauces. They are then served in taco shells with onions and cilantro.

Prep Time10

Cook Time8

Total Time18

Course: Snack

Cuisine: Mexican

Servings:

Calories: 211kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

Remove the shell of corn from the kernel, Remove it completely or else you can hold them together in the bottom. Show the corn in direct flame. Rotate and show in all the sides evenly. You may also grill the corn instead of showing them in direct flame. The idea is to give the corn a smoked flavor.
The corn will get grilled with the charred mark. Continue for 5 to 7 mins or till you get light charred marks on the corn. Make sure you rotate and show the corn evenly on all the sides of the corn. Set the corn aside
In a mixing bowl add in the Mayonaise and tomato ketchup.
Mix well until they are homogeneous.
Now remove the corn kernels and add to the mayo and ketchup mixture.
Now dollop in the smoked corn into the taco shells or tortillas. I am using my homemade flour tortillas.
Garnish with some sliced or pickled onions and cilantro and serve.

Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Instant Pot Chocolate Cake

November 18, 2021 By Sharmila Kingsly 2 Comments

Instant Pot Chocolate cake is a perfect bake for the holiday season. It is soft, moist, fudgy, and decadent.

While everyone is busy planning and shopping for Thanksgiving, here is one amazing Chocolate Cake in the electric pressure cooker. It is so easy to whip up and get it done.

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Baking in Instant Pot

I love baking and I am never against baking in an oven. When baking in the oven is considerably easy and then why go for an Instant Pot, so here is it. Unlike the oven there is no need to preheat the Instant Pot. All we need to do is batter up and put it inside the electric pressure cooker and forget it. The Instant pot bakes beautifully and keeps it ready for you. I am baking at 25 mins in high pressure and then natural release which is like a breeze. I don't have to babysit my cake.

Unlike the oven, if leaving the cake beyond the time might blacken the cake crumb or makes it dry. Instant pot is beginner friendly when it comes to baking. It is a lot easier.

The texture of the cake is almost the same in both. While the cake in the oven is airier and light and Instant Pot cake is a little dense.

Choosing the right pan

The right pan is something very important when it comes to baking a cake in an instant pot. My go to option is a 6 inch round baking pan. It is smaller in size and perfectly fits my 6 qt Instant Pot.
The 6 inch cake tin is perfect when I bake for my family of 4 also I don't want to keep the leftovers for a long time.
You can use the same batter and make chocolate cupcakes as well. Scoop the batter in mini cupcake molds and bake.

Ingredients:

Flour - As always we use white flour for the cake. We can definitely use half APF and half Wheat Flour too.

Egg - Eggs are the base for the spongy and fluffy cake and hence I prefer using them. If you are looking for an eggless chocolate cake, I have another version in the blog. You can check it out!!

Cocoa Powder - Use any good quality unsweetened Cocoa powder for the cake. Since it's a Chocolate cake, cocoa powder is the most essential ingredient.

Melted Butter - Use unsalted melted butter

Vanilla essence - Use pure Vanilla extract.

Sugar - I am using Brown Sugar. But we can replace it with White Sugar or even Cane Sugar. It will have no compromise in the taste and texture.

Yogurt - Use unflavored natural thick yogurt.

Coffee powder - It gives a yummy flavor when added to any chocolate cakes

FAQ's

Why do we add water to the Instant pot before baking?

The water in the instant pot is to prevent the burn signal as we bake. It is, for this reason, we do not place the baking pan directly in the inner steel pot. We place it on a trivet and then bake.

How to make Chocolate cake in Instant Pot

In a cup add in the ⅓ cup warm water and ½ tsp Instant Coffee powder or espresso coffee powder. Mix well and set aside.

2. In a mixing bowl add in ¾ cup all purpose flour, ¼ cup Cocoa powder, ½ cup + 2 tbsp Brown sugar, and ½ tsp cooking soda. Combine with a whisk until you mix all the ingredients well.

3. Next add in the ⅓ cup yogurt,¼ cup melted butter, 1 tsp vanilla essence, and 1 large room temperature egg.

4. Now add in the ⅓ cup lukewarm water mixed with espresso powder. Combine until you mix all ingredients evenly without any lumps.

5. Take a 6 inch round baking pan and apply butter and dust some flour. Tap to remove the excess flour and then line the baking tin with parchment paper. Now transfer the prepared batter to the baking pan. Take the tin to remove air bubbles if any.

6. Cover the baking pan with foil on the top.

7. Add ½ cup water to the instant pot and then place the baking pan on top of a trivet or the basket.

8. Close the instant pot and turn the pressure valve to the sealing position. Set 25 mins in high pressure. After the baking time Wait for a natural pressure and then open the instant pot.

9. Once the pressure knob goes down and the pressure is fully released open the instant pot. Take the baking pan out along with the basket. Wait for a few mins and then run a knife to remove the cake from the pan. Instant Pot Chocolate cake is ready.

Instant Pot Chocolate cake is ready

Tips & Variations

To bake the cake safely in an instant pot always fill the inner steel pot with required water and then place the trivet on top along with the Baking pan.
If you do not have a handled trivet, you may fold a strip of foil and shape it like a sling. Place the baking pan on the sling and then insert it into the instant pot.
Once the cake is baked you may pull the pan out with the help of the foil sling.
Always make sure you seal the baking pan with foil on top. This is to prevent the steam from entering the baking pan and making the batter mushy.
If you like frosting the cake, You may frost it as you like once the cake cools completely.Or you can spread some chocolate ganache and decorate it.
I made the cakes for my kids and they like it plain. So I just added in some icing sugar and sprinkles alone.
If you do not have an Instant Pot, you may follow the same recipe in an oven as well. Preheat the oven at 356 F and bake at 356 F for 30 mins or until a toothpick when inserted comes out clean.
Allow the cake to cool down completely and then slice. This prevents the crumbs from falling apart while slicing the cakes.
Hotcakes don't give a perfect slice. Always wait till it's cool and then slice.

Serving Suggestions

Chocolate cakes go well as a dessert by themselves. You can serve with some milk and nuts.

Storage Options

The chocolate cake stays good for 2 days at room temperature. You can store it in the fridge for 5 days. You may freeze for up to 2 months.

Similar Chocolate Cakes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Broccoli Cheddar Pasta | Instant Pot Pasta

November 15, 2021 By Sharmila Kingsly 11 Comments

Broccoli Cheddar Pasta in Instant Pot is an easy weeknight dinner option. Just minimal effort and ingredients a delicious dinner is ready in no time.

A bowl of hot cheese one pot pasta is a comfort food for a cold night. Very little effort and results are totally worth it. Couldn't ask for a better dinner on a busy weekday.

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Instant Pot Pasta

Cooking pasta is so much easier in Instant Pot. Everything comes together as a meal in less time. It is perfect for a quick meal also the pasta stays fresh and warm for a longer time.

Mac and Cheese with broccoli

Macaroni and Cheese also knoan as Mac n Cheese is a very famous cheddar cheese and macaroni pasta. It is traditionally baked as a casserole. However cooking in ctove top or even in Instant Pot is also common these days. Macaroni broccoli cheese goes very well together. we can adapt this delicious cheese broccoli pasta as broccoli mac n cheese . It might be a lovely variation and kids too will love this variation.

Ingredients:

Liquids - I totally use 1.5 cups of liquid for 1 cup of Pasta. It is milk plus water. Adjust the quantity of liquids as if prefer. If you prefer a rich version you may use milk fully. You can also add up to 2 cups as the pasta tends to thicken as it cooks.

Pasta- I am using shell pasta. Use any as you prefer but the cooking time and the liquid used may differ. Check the package instructions for the details.

Broccoli - Use fresh broccoli florets. You can also add in more veggies like sweet corn, frozen peas, grated carrot, or mushroom. Add as per your preference.

Red Chilli Flakes - Chili flakes add a nice color and touch to the pasta.

Spice powders -I am using garlic powder and pepper powder minimal ingredients but they enhance the taste of the pasta.

Cheddar cheese- This elevates the taste and makes a creamy pasta. You can even increase it to 1 cup for creamier pasta.

Fresh cream - Adds richness to the pasta.

How to make Broccoli Cheddar Pasta

1. Add ½ cup of milk and 1 cup of water to the inner steel pot of the instant pot. and then add in 1 cup of pasta shells.

2. Next add in 1 tbsp of red chili flakes, ½ tsp garlic powder, ½ tsp pepper powder, and the salt to taste.

3. Combine everything and then add in 1.5 cups of broccoli florets.

4. Close the instant pot and turn the pressure valve to the sealing position. Set 2 mins in high pressure.

5. After 10 mins do a quick release and open the instant pot. The pasta appears lightly watery. Now turn on the Instant pot in saute mode.

6. Add in ¾ cup of grated cheddar cheese and combine.

7. Next add in ⅓ cup of fresh cream and mix well.

8. Turn off the Instant Pot. Cheddar Broccoli Pasta is now ready. Pasta thickens as it cools.

Tips & Variations

If you are a cheese lover you may add in more cheese for a rich and creamy cheesy broccoli pasta
As a variation, you may also try broccoli cheddar pasta bake. At the beginning of the year, you might notice the viral tik tok feta pasta. This too makes a yummy addition.
You can also add in whipping cream instead of fresh creamy for a more creamy broccoli pasta. whipping cream has more fat than fresh cream.
You can also modify the recipe using macaroni pasta for broccoli mac and cheese.
I am using taco shell pasta. You may use any pasta variety as you like.
The cooking time may vary based on the type of paste used.
You can use macraoni pasta, penne pasta, orzo pasta, bowtie pasta too.
Pasta with broccoli and cheese makes a yummy lunch box option too.
Feel free to increase or decrease the Red Chili Flakes as per your taste. If adding 1 tbsp seems a lot for you, try adding ½ tbsp of 1 tsp as you prefer.

Serving Suggestions:

Pasta goes well as a dinner for a cold night with some soup or bread on the side. Always serve pasta hot. You can cook the pasta ahead and keep them in warm mode. Just before you serve you may add in the cheese and cream and serve.

Storage Options

I do not recommend storing or reheating pasta. Pasta tastes good when served hot and fresh.

Similar Recipes:

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Instant Pot Whole Chicken Roast

November 11, 2021 By Sharmila Kingsly 5 Comments

Instant Pot Whole Chicken is the best thing that you can prepare for a thanksgiving dinner. Chicken gets cooked easily in the Instant Pot and the efforts are minimal.

I am giving you two types of marinade for the chicken a spicy one and a normal juicy one. Feel free to pick which one is comfortable for you. End results speak it all, you get the juiciest whole chicken from the Instant Pot. Instant pot rotisserie chicken always makes the thanksgiving table special.

Thanksgiving is all about some great food that is the family's favorite. I usually go with some good food that is easy to prepare and a crowd pleaser. Roasted chicken in instant pot definitely ticks all the above.

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Keto Food

The whole chicken is perfect for a ketogenic diet. It is low in fat and high in protein. So it makes an ideal meal. I always serve the whole chicken roast with tandoori green chutney and mayonnaise plus some lemon wedges and onions.

You can also pair them with some pita bread or any other flatbreads for a full meal if you prefer some carbs too.

We can stuff the pita pockets with some chicken a spread of mayonnaise, Along with pickled onions and tomatoes, and serve.

Ingredients

Whole Chicken - Use chicken with skin. Always weigh the bird and then start cooking. As a practice, I usually wash the chicken with salt and turmeric powder. This is to remove the impurities if any in the chicken. Clean the chicken really well without any blood particles and then use.
Spice Powders - I am giving two types of marinade for the chicken first one is a spicy one with more Indian flavors. The second one is a less spicy version. Check the Recipe card for detailed measurements and ingredients.
Garlic bulb, Lemon, and Cilantro - We stuff the cavity of the chicken with garlic, lemon, and cilantro. These get cooked along with the chicken and then juices infuse.
Water - Add water to the inner steel pot of the Instant pot as you cook. Instead of water, you may also add chicken broth.

How to set time for cooking Fresh Whole chicken in Instant Pot

As a rule of thumb cook for 6 mins for every pound (lb). For eg if your chicken is 4 lbs you must cook for 24 mins (6 *4). If your chicken is 5 lbs you must cook for 30 mins (6* 5 ). The six minutes per pound cooking method works perfectly every single time. Make sure you use a weighing scale for accurate results and the instant pot whole chicken cooking time

Let the pressure release naturally for 15 mins and then do a quick release. This yields the best tender juicy chicken.

Cooking Whole Chicken Instant Pot Vs Oven

Instant Pot is an electric pressure cooker that gets the cooking comfortable and quick. While the traditional oven roasted chicken takes a considerably long time than this pressure cooker whole chicken.

First and foremost Instant Pot cooking is perfect and quick and no babysitting. Every single piece of meat falls apart from the bones and is cooked uniformly. Whereas in Oven we have to keep applying oil around and flip and cook the chicken in multiple time intervals. Also, the oven takes a long time to cook than in the Instant Pot. Instant pot whole chicken recipes are hassle-free, So I highly recommend trying them for thanks giving dinner.

FAQ's

Can I adapt the recipe for turkey?
This recipe works well for turkey too. Follow the marination and the cooking time. Always cooking time is 6 mins multiplied by the weight of the bird. And do a natural pressure release. Before that make sure you check if the turkey fits in your instant pot. If it's a young turkey it sure will go in an 8 qt or 6 qt but for a bigger bird try in 8qt and check if it fits it.

Can you cook a Frozen whole chicken in the Instant pot?
Yes very well. Wash the frozen chicken once and then pat it dry with a kitchen towel. Coat the whole chicken with oil and then apply the marinade as mentioned. Make sure you tie the legs of the chicken before freezing as it is difficult to tie for a frozen chicken. The cook time is 50 mins for a 3 lbs bird, 60 mins for a 4 lbs bird, and 70 mins for a 5 lbs bird followed by a natural pressure release. This timing is for a 6 qt Instant Pot.

How can I reuse the golden liquid at the bottom?
It makes a flavorful soup. Never discard the liquid. Use them in soups, stews, Curry, or biryani where chicken stock is required. If serving as a soup cook for 2 mins with saute option and add in extra salt, pepper, and herbs and then serve.

Why the cooking time varies based on the weight of the bird in the Instant Pot? Technically the cooking time is the same if we cook the cut chicken pieces irrespective of the weight. But this is not the case for the whole chicken. For a whole chicken, we have a cavity and open spaces and hence the cooking time is not the same. For the chicken to get cooked deep down uniformly the cooking time varies on the size of the bird.

How to cook Whole Chicken in Instant Pot

Prepare the marinade

In a mixing bowl add in all the mentioned in the marinade 1 or marinade 2. Choose any one.

2. Combine everything and form a paste.

Marinate the whole chicken

3. Now take the cleaned whole chicken. Always go for chicken with skin. It is juicier. The skin of the chicken has fat and the chicken gets cooked in its own fat making it more juicy and flavorful. So never miss this part. Now loosen the chicken skin a bit with a spoon.

4. Inside the cavity of the chicken spread in some marinade and then stuff in two garlic bulbs. I sliced the head of the garlic and then use them. Slice a lemon into two and stuff them as well. Stuff in some Cilantro and some thyme.

5. Using a brush, coat the chicken fully with the prepared marinade. I usually give a coating of the marinade under the skin and then above as well. Be generous in spreading the marinade. To make this step mess-free you may use kitchen gloves and then spread parchment paper or in a wooden cutting board and then marinate the chicken.

6. After the marination using a twine, Tie the legs of the chicken together. This helps the chicken hold its shape beautifully and makes it easier to handle the chicken. Let it marinate for 1 hour or overnight for more flavorful chicken.

Cook chicken in Instant Pot

7. Now Inside the inner pot of the Instant Pot add 1 cup of water. I am using a 6 qt Instant Pot. If using 8 qt go for 2 cups of water. And then add in the sliced lemon, Cilantro stalks, and some thyme. Place the trivet basket on top of that.

8. Next, place the marinated chicken on the trivet basket. You may also place the chicken in the basket and lower it inside the instant pot.

9. Switch on the Instant pot and select the pressure cook option. My bird is 3 lbs and hence I went with 18 mins (6* 3). Set the time as per the weight of the bird. It should be 6 minutes * the weight of the bird. Move the pressure value to the sealing position.

10. Wait for 15 mins and then release the pressure. The chicken will be too hot to handle at this time. Wait for 10 mins and remove the chicken from the instant pot.

11. Instant Pot pressure cook whole chicken is now ready but for a crispy roasted chicken we have to go an extra step

For Crispy Roasted Chicken

12. Line a baking sheet with parchment paper and keep the whole chicken on that. Brush the chicken with a little oil or butter all over

13. Now broil the skin for 5 mins or till the skin is brown. Or you can grill the chicken in 428 F (220 C) for 7 mins.

Roasted Whole rotisserie chicken is now ready to devour.

Tips & Variations

The marination 1 is more like the Indian Tandoori Chicken it is full of flavors and will get a like from the spicy food lovers.
If you are towards less spicy food go for the marinade 2.
You can pick either the marinade 1 or 2 and follow the rest of the instructions.
You may add some Kashmiri red chili powder for a bright red color in the chicken. While the store bough roasted chicken will definitely add the red food color for the chicken.
You may also marinate and keep the chicken overnight and cook the next day. It gives more flavorful roasted chicken.
Saying that never miss applying the marinade in the cavity and beneath the skin.
Applying marinade beneath the skin helps the flavors stay intact and prevent the marinade from going away fromthe chicken.
You may get the extra golden liquid in the instant pot after cooking the chicken. Don't discard them. They are really flavorful. Use them for preparing the stock or soup or even chicken curry or biryani.
You can cook the whole chicken either in an 8 qt or 6 qt. Instant pot mini will not be able to fit in.
Before marinating the chicken as a precaution you can try inserting the chicken into the instant pot and see if it fits. Make sure you are able to close the instant pot without any disturbance.
Instant pot whole chicken and potatoes or instant pot whole chicken and rice makes the best protein and carb meal.

Serving Suggestion:

Whole Roasted chicken goes well as an appetizer. You may serve it with plenty of options.

Creamed Corn - Serve the sliced roasted chicken with some creamed corn.
Chicken goes well with the cilantro Chutney along with mayonnaise, pickled onions, and tomatoes. Serve with some lemon wedges too.
You may stuff the chicken in some Pita bread and serve it along with onion, tomatoes, Cilantro.
You can also stuff in some homemade tortillas.
Also goes well with some tzatziki sauce.

Storage Options:

You can store the roasted chicken in the fridge for 2 days and freeze it for up to 2 weeks. Rather than freezing or storing it as a whole chicken, I prefer slicing them into portions and then storing them in airtight containers or zip lock bags.

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Instant Pot Curried Butternut Squash Soup

November 6, 2021 By Sharmila Kingsly Leave a Comment

Instant Pot Curried Butternut Squash Soup is a warm and delicious fall delicacy. It is flavorful and goes well with some bread.

The soup season is here and I am trying to make the best out of it. Last weekend I had my favorite spinach soup with a toasted baguette for dinner and then yesterday it was my pumpkin soup. and I am here again making curried butternut squash soup again.

My dinner is always light. Some soup and bread and a salad that has some protein. So I love making different soups.

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Butternut Squash

Butternut squash is a winter squash that is similar to pumpkin. It has a slightly nutty and sweet taste. It is a dark beige colored veggie that has an orange color pulp with some seeds. The seeds are similar to pumpkin seeds but smaller in size. The outer skin is hard and the inner flesh is pulpy.

It is great for soups or stews and one of the best winter produce.

The only thing that takes time for this soup is the chopping part. Butternut squash has hard skin and you need a little muscle power. Or let me give you an easy trick cubed squash is easily available these days. Trader Joe's has chopped butternut squash you can pick them and use them in the soup easily.

Curried Butternut squash Soup

This curried soup has all the winter spices. It complements the soup so well and gives the perfect winter day punch. Butternut squash is seasonal and hence I prefer using the seasonal vegetables to the core. You get the best of best flavors from them.

Ingredients

Butternut Squash - Use a good ripe butternut squash. Slice the squash into two and then scoop the inner flesh and seeds. Peel the skin and then chop them into cubes and use.

Carrot - Carrot pairs well with squash when added to the soup. You can also add apple or even celery to the soup.

Onion - Use red or white onion. I used a medium sized onion approximately ½ cup.

Vegetable Stock - Use vegetable stock or Broth for a flavorful soup. You can also use water. Meanwhile, you can prepare the vegetable stock easily in your Instant Pot. Read the Vegetable Stock in Instant Pot Post for more details.

Curry Powder - and yes we add curry powder for the soup. It is the main flavoring agent.

Bay Leaf, Rosemary, Thyme - They add more flavor to the soup. We usually discard them before blending the soup.

Garlic Powder, Pepper Powder, Red Chilli Flakes - Adds more flavor to the soup.

Salt - Adjust as per the taste.

Coconut Milk - This is definitely the yummies addition to the soup. Makes the soup more flavorful.

How do you pick the best butternut squash?

Always choose squash that looks and feels heavy for its size. The skin is sturdy. It will have an even beige color all over. Never go for a squash that has Patches, deep cuts, or bruises, however, a little is normal and common. Also, make sure it doesn't have any visible green color.

Butternut Squash Soup Recipe

1 .Add all the ingredients except the coconut milk into the inner steel pot of the instant pot.

2. After adding the vegetable stock. Combine everything once. If you don't have the Vegetable stock you may replace it with water instead. Vegetable stock gives a more flavorful soup.

3. Close the Instant Pot. Turn the Pressure valve to the sealing position. Select the Pressure Cook mode and set 10 mins in high pressure.

4. Wait for a natural pressure release and then open the instant pot.

5. Remove the Bay Leaf, Thyme, and rosemary from the Soup.

6. Using an immersion blender blend everything to the soup consistency.

7. Finally, add in the coconut milk and combine once. Instant Pot Curried Butternut squash Soup is ready. Add in more Pepper and salt as needed while serving.

Serving Suggestions

Serve hot. Top with chili flakes and pepper powder or any seasonings as you prefer. Goes well with Bread or been Breadsticks.

Storage Suggestions

Soup stays good for 3 or 4 days in the fridge. You can also freeze it for 2 months and use it. Heat it or Microwave the frozen soup and consume as needed.

Similar Recipes

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Instant Pot Vegetable Stock (Vegetable Broth )

November 5, 2021 By Sharmila Kingsly Leave a Comment

Instant Pot Vegetable Stock is so flavorful and delicious than the store bought ones. It comes in handy during this cold season while making soups or stews.

It is almost winter and the season of soups and stews. Nothing more comfort than a bowl of hot soup with some bread on a cold winter night. So let's make some prep for the soup season.

Rather than buying the storebought Vegetable Stock, Let's make some in the home.

With Instant Pot making Vegetable Stock is just a matter of a few mins. This is an easy dump and go method.

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Instant Pot Vegetable Stock

It is a dump and go one pot stock.
No baby sitting.
High in flavors
You can customize the vegetables as per availability.
You can freeze the stock for months
Use in the soup or Curries
It is less in sodium and preservatives free.

Vegetable Stock or Vegetable Broth

Broth and Stock or Similar but not the same. Stock is rich and deep in flavors. Stock is from meat or vegetables. It is mostly used in cooking as the base for stews, soups, curry, and many more. Whereas Broth from the bones. It is mild compared to the stock.

Saying that there is no concept of Vegetable broth as we don't get the bones. So Vegetable broth and vegetable stock are the same. However, it differs when it comes to meat.

Ingredients

Onion - Use ½ cup of roughly chopped white or red onions. Red onions are rich in flavor.
Vegetables - We can use the vegetables are per availability. Common vegetables used in the stock are Celery, Carrot, Garlic bulb, Fennel Bulb. Even Mushrooms go well in the stock. In my place, we are not able to source celery and hence I skipped it. But I highly recommend adding celery.
Fresh Herbs - Use fresh thyme, rosemary, Chives. You can also add parsley.
Whole Spices - I am using Bay leaf, Cloves, Pepper, Cinnamon.
Turmeric powder- Recommend adding a pinch of turmeric powder, It enhances the flavor.
Salt - Do not recommend adding salt as we are going to add in soups. But we can also have the stock as a soup. In that case, add salt as per your preference and enjoy it as a soup.

FAQ's

What vegetables should I add to the Vegetable stock?
Carrot, Celery, Galic are the mandatory ingredients for the vegetable stock. Others you may add as per the availability. Also, I recommend fresh herbs that the dried herbs. This gives you a more flavorful stock.
Can I use vegetable discards in the Vegetable stock?
Oh Yes, I have seen many use the vegetable peels too in making the stock. You may use the fresh ones too. Wash the vegetables peel well and, then add as they might have small mud or dirt particles.
What do I do with the vegetables after preparing the stock?
All the flavors of the vegetables have already gone into the stock. So the vegetables are no more nutritious. So you can either discard them or use them as compost for your garden.
Can I prepare Vegetable Stock on the Stovetop?
Yes, You may follow the same recipe and ingredients. In a wide pan add the ingredients and allow them to simmer for 1 hour on low flame. After 1 hour you may filter and squeeze out the extract from all the vegetables and use. Stovetop Vegetable stock is ready.

How to make Vegetable Stock in Instant Pot

1. Add all the ingredients to the inner steel pot of the Instant Pot.

2. Close the Instant Pot with the pressure valve in the sealing position. Set 20 mins in high pressure.

3. Wait till the pressure releases naturally and then open the Instant Pot.

4. Filter the vegetable stock from the inner steel pot. Press the vegetables and extract the vegetable stock.

5. Instant Pot Vegetable Stock is now ready.

How to use Vegetable Broth

Vegetable stock is usually added in Soups, Stews, or Curries. It adds more flavor to the dish rather than adding just water. In case if you are making biryani or any rice dish you may add the stock to cook rice.

Storage Options

Vegetable Broth stays good in the fridge for up to 1 week. You may freeze for longer shelf life. I prefer pouring them in the ice tray and freezing. Once frozen you may collect the stock cubes and store them in a zip lock bag. You may use the frozen cubes as you need in the soups or any other dishes.

★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

Rose Chikki | Almond Rose Brittle

November 1, 2021 By Sharmila Kingsly 6 Comments

Rose chikki is an easy festival snack prepared with peanuts, Almonds, Rose petals. It is perfect for festival gifting or special occasions.

I am very sure Chikki is one most favorite childhood snacks for many in India. It is so cheap and found almost anywhere.

In front of any School, colleges, Temples, or even office you can definitely find a shop selling Chikki’s.

The common one is peanut Chikki. In Tamil, we call it as kadala mittai.

So the Christmas season has come. I am sharing few Last-minute Christmas goodies to share with friends and families. Today it is a simple and yummy Rose Chikki. Now let's see how to prepare Rose Chikki.

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What is Chikki:

Chikki is a traditional Indian Sweet made of Nut, Dry fruits, and Jaggery which looks like brittle.

Rose Chikki:

Rose chikki is a rich variation to the chikki recipe. It has Rose petals, Along with almonds, Peanuts and also finally flavored with rose extract.

Ingredients:

Peanuts - Use roasted and deskinned peanuts for the brittle. If you cant source roasted peanuts, you may try roasting them. In a pan dry roast the peanuts in medium flame until the color slightly changes to brown. Keep stirring so that the peanuts don't get hurt. If you press the peanut the skin should be gone and this means the peanuts are roasted. You can switch off allow the peanut to cool down and then remove the skin and use.

Almonds - Chop the Almonds roughly and then use.

Rose Petals - Use good quality rose petals for the chikki. I bought rose petals from amazon and I use them in my recipes. You may use them for Kheer, Granola, and many more.

Jaggery - Jaggery help in holding the shape and gives the perfect caramelization for the chikki.

Rose Water - This gives a nice flavor. You may try other flavors too if you prefer. But this goes well with Rose Petals.

Coconut Oil - It again helps the chikki in its texture. You can replace It with Ghee (Clarified Butter) too.

Water - Use only the mentioned quantity not more than that.

Tips for perfect Rose Brittle:

This is an easy no-fail method, No jaggery consistency is required. It is pretty straight forward.

Make sure after adding the nuts and rose petals everything comes together as a whole mass. Leaving the sides of the pan.

If the mixture is hard a few drops of water can be added.

When it's still warm Roll everything like a flat layer and mark insertions to slice chikki.

Variations to Rose Chikki:

Few common variations are, we can use any nuts of our choice. In the recipe, I have used ¾ cup roasted peanuts and ½ cup Almonds.

As a variation, you can include pistachios, Walnuts, or even pecans.
As a rich version, we can use cashew nuts, Almonds, and pistachios.
You can also make it a Peanut Chikki.
we can also add Sesame seeds or Chia seeds.
The popular one is the murmura chikki . Add pori (puffed rice) and make it as pori chikki.

How to make Rose chikki, Step by Step Method with pic

Heat a pan to this add in the Jaggery powder, to this add in 1 tsp Rose Water and ½ tbsp of Coconut Oil.

2. Combine everything and Jaggery will start to melt now. Next add in 1 tbsp of water. The Jaggery will completely meltdown and start bubbling.

3. To this add the de-skinned Roasted peanuts.

4. Add in Chopped Almonds.

5. Add in Rose Petals.

6. Mix everything together and when the whole mixture comes together and leaves the pan switch off the flame. If the mixture gets thick you can add 1 tbsp of water.

Let everything mix with the melted Jaggery

7. Grease a plate and a rolling pin with ghee and pour the mixture into the greased plate and quickly spread it with a rolling pin to a thin layer. Now add in the remaining 2 tbsp of rose petals and press it.

8. Once the mixture cools down Using a knife cut it down into pieces. Rose Chikki is now ready to serve.

Stays good for 1 week.

Yummy Rose Chikki is now ready for your special occasions.

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2019. I have updated with new Recipe card, Pictures and video now.

Badam Halwa Recipe | Almond Halwa

October 28, 2021 By Sharmila Kingsly Leave a Comment

Badam Halwa or Almond Halwa is a delight in every bite. Almonds are ground and cooked along with Milk, Sugar, and saffron to this halwa.

Almond halwa is a royal dessert, It takes its own sweet time and muscle effort for the preparation. The end result makes it worth the effort and you will relish every single bite. There was a time when I thought badam halwa is the best only when we buy from shops. But I was wrong and I am changing my perception now.

Check Apple Halwa Recipe or Sweet Potato halwa recipe too if that interests you !!

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Badam Halwa

It is the last quarter of the year and we have so many festivals lined up. In India, we connect every festival with food and indeed we forget the calorie intake and binge on sweets.
Creamy Almond Fudge aka Badam halwa is a perfect sweet treat. It is luscious, rich, and decadent. We can never hurry a halwa preparation. We need to give the time and patience. It takes time and it needs continuous stirring for the best halwa.

Also, this is not a quick or instant badam halwa. It is the traditional halwa recipe. Making badam halwa is time consuming and there is no shortcut for that. In fact, we have some quick tips I shall discuss in the Tips section.

Badam halwa is just a 6 ingredient gluten free festival delicacy. It gives a rich and royal feel when prepared for special occasions.

Ingredients

Almond - Use good quality Almonds.
Milk - We grind the milk along with the almonds to form a creamy paste and then use it in the halwa.
Sugar - sugar gives sweetness to the halwa. White sugar is important for the color and consistency of the halwa.
Ghee - Ghee gives the perfect halwa texture and hence do not skip it.
Saffron - This gives the natural yellow tint to the halwa. You may also skip this and add Yellow food color for the look alike shop like badam

FAQ's

Vegan Almond Halwa
You can replace milk with Almond Milk and Ghee with coconut oil for a vegan version of Almond Halwa. P.S Vegan Ghee is also available these days.
How to pack Almond Halwa?
Traditionally we pack almond halwa in small portions with butter paper or parchment paper. The reason behind this is during Indian festivals we have this habit of distributing sweets among our friends and family. And it's easy to distribute as small packets or portions.
How to store almond Halwa
Badam Halwa stays good at room temperature for 4 days. You may store them in the fridge for up to 10 days.

How to Prepare Badam Halwa

In a bowl add 1 cup of Almonds. To this add in 1.5 cups of hot water. Let it soak for 30 mins.

2. After soaking press the skin of the almond, it gets peeled easily.

3. Peel the skin of all the almonds.

4. Transfer the almonds to a blender. To this add in 1 cup of Milk. Blend everything togther like a fine Rava consistency. Don't grind it to a smooth paste.

5. Heat a pan with 1 tbsp of ghee or clarified butter and let it melt. Once it melts add in the ground almond paste. Combine well.

6. Add in 1 cup of sugar. Combine well and cook. Slowly the sugar melts.

7. In 2 tbsp of Milk soak in a generous pinch of saffron strands for 30 mins and keep it ready. Once the sugar is melted completely add in the saffron soaked milk and mix well.

8. Keep stirring continuously and cook. After 15 mins. Start adding 1 tbsp of ghee at a time. repeat this step until the ghee is over. After another 15 mins, the ghee starts oozing out and the mixture thickens. Continue cooking on low flame.

9. Cook for another 10 mins in low flame or till the halwa leaves the sides of the pan and switch off. Badam ka halwa is ready. The halwa thickens as it cools down. You may also transfer them to a greased plate and allow them to set.

Traditionally we usually pack the halwa in small packets, or a small portion in parchment paper and serve.

Tips & Variations

Always use a heavy bottomed pan for preparing the halwa. As it tends to stick to the pan. To prevent this continuous stirring is recommended.
I used my Dutch oven for preparing the halwa. You may also use triply stainless steel pans.
Badam Halwa with Almond Flour - So this is a wonderful version. It reduces the preparation time and a better short cut for the halwa. By using Almond flour you may cut off the soaking time and Peeling the skin time.
Mix or Stir the Almond Powder with Milk and you may follow the same method for preparing the Almond Halwa.
Badam Halwa without Milk - You may use Almond milk if you do not prefer dairy.
Badam Halwa with Jaggery - There might be a compromise in the taste and appearance if we replace sugar with jaggery. However, it still tastes better.
Kaju Badam Halwa Recipe - This is another variation . You may add equal portions of Almonds and Cashewnuts in place of Almonds in the recipe and prepare the halwa.
Another variation is you may add cardamom powder or even rose flavor to the halwa.

Serving Suggestions:

Makes a perfect after meal dessert or festival dish. Perfect for special occasions indeed.

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★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time ? You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

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5 from 1 vote

Badam Halwa | Almond Halwa

Badam Halwa or Almond Halwa is a delight in every bite. Almond are ground and cooked along with milk and saffron to this halwa.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: Indian

Servings:

Calories: 382kcal

Author: Sharmila Kingsly

Standard 1 cup measures 240 ml

Ingredients

Instructions

In a bowl add 1 cup of Almonds. To this add in 1.5 cups of hot water. Let it soak for 30 mins.
After soaking press the skin of the almond, it gets peeled easily.
Peel the skin of all the almonds.
Transfer the almonds to a blender. To this add in 1 cup of Milk. Blend everything togther like a fine Rava consistency. Don't grind it too fine.
Heat a pan with 1 tbsp of ghee and let it melt. Once it melts add in the ground almond paste. Combine well.
Add in 1 cup of sugar. Combine well and cook. Slowly the sugar melts.
In 2 tbsp of Milk soak in a generous pinch of saffron for 30 mins and keep it ready. Once the sugar is melted completely add in the saffron soaked milk and mix well.
Keep stirring continuously and cook. After 15 mins. Start adding 1 tbsp of ghee at a time. repeat this step until the ghee is over. After another 15 mins, the ghee starts oozing out. Continue cooking on low flame.
Cook for another 10 mins in low flame or till the halwa leaves the sides of the pan and switch off. Badam Halwa is ready. The halwa thickens as it cools down. You may also transfer them to a greased plate and allow them to set.

Video

Notes

· If your halwa is sticky you can even add more ghee.

· As you add more ghee the halwa becomes glossier and you will get the melt in the mouth texture.

· You can also soak the Almonds cold water too for 3 hours instead of hot water.

· Skip saffron if you don’t prefer, but I strongly recommend adding it, as it gives the beautiful golden yellow color to the halwa.

Nutrition

Tried this recipe?Mention @happietrio or tag #happietrio

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

Note: This post is originally from 2017. I have updated with new Recipe card, Pictures and video now.

Chocolate Almonds

Ingredients :

How to Melt Chocolate

Double boiler Method:

Microwave method.

Instant Pot Method.

Tips for melting Chocolate

FAQ's

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