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Creamy Almond Soup ( Jain International Recipe)
Tarla Dalal
06 December, 2024
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Table of Content
Tags
Preparation Time
10 Mins
Cooking Time
20 Mins
Total Time
30 Mins
Makes
4 servings
Ingredients
Main Ingredients
1/4 cup almond (badam)
2 cups bottle gourd (doodhi / lauki) , cut into small pieces
1 tsp cornflour dissolved in 2 tbsp
4 to 5 drops almond essence
1 cup milk
2 tbsp oil
salt and to taste
For The Garnish
1/4 cup fresh cream
Method
- Soak the almonds in hot water for 10 minutes and remove their skins. Take a few aside for the garnish and thinly slice and roast them on a tava (griddle) or in an oven until crisp. Keep aside.
- Heat the oil in a pressure cooker. Add the white pumpkin, the remaining almonds, 3 cups of water and salt and pressure cook for 2 whistles.
- When cooked, blend into purée, add the cornflour mixture, almond essence, salt, pepper and milk.
- Bring to a boil and then simmer for some time till the soup thickens.
- Fill the bowl with the soup and garnish with cream and roasted almond slices
- Serve hot.
Creamy Almond Soup ( Jain International Recipe) recipe with step by step photos
Nutrient values (Abbrv)per plate
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