PISTAY BADAM JO SHEERO

(Pistachio & Almond Pudding)

Ingredients

Almonds – 1 cup (Ground)
Pistachio – 1 cup (Ground)
Sugar – 3/4 cup
Milk – 1 cup
Saffron – a few strands
Tejana – 1 tsp.
Ghee – 2- 3 tblsp.

Method

  1. Grind coarsely the Almonds and Pistachios separately in a grinder.
  2. In a pan, heat the ghee on a medium flame. When it melts, add the ground almonds and Pistachios and roast it on a low flame for a few minutes.
  3. Add milk and keep stirring the mixture continuously.
  4. After a few minutes, add sugar and keep stirring the mixture till the sugar melts and the mixture starts becoming thick in texture. Add Tejana and saffron to the sheera and mix well.
  5. Keep the pan on simmer and mix the sheero on a low flame for a few minutes.
  6. Serve the sheera piping hot.

To serve

Pistay Badami jo Sheero can be eaten for breakfast, lunch or dinner.
A roasted Pappad is usually served with Pistay Badami jo Sheero.

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