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Malai badam mehsoob (Fresh cream and almond mehsoob)
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A picture of Malai badam mehsoob (Fresh cream and almond mehsoob).

Malai badam mehsoob (Fresh cream and almond mehsoob)

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

#April2026

#April2026

Read more

Malai badam mehsoob (Fresh cream and almond mehsoob)

Rekha Bapodra
Rekha Bapodra @rekhascooking
Wilby, England, United Kingdom

#April2026

#April2026

Read more
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Ingredients

  1. 2 cupalmond powder
  2. 2 cupsugar
  3. 1 1/2 cupsolid ghee
  4. 1 cupfresh cream
  5. 1/2 teaspooncardamom powder
  6. Few strands of saffron
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Steps

  1. 1

    In a nonstick pan add 1 cup ghee, sugar, cream and almond powder. Mix well and turn on the heat to medium.

    A picture of step 1 of Malai badam mehsoob (Fresh cream and almond mehsoob).
    A picture of step 1 of Malai badam mehsoob (Fresh cream and almond mehsoob).
    A picture of step 1 of Malai badam mehsoob (Fresh cream and almond mehsoob).
  2. 2

    A picture of step 2 of Malai badam mehsoob (Fresh cream and almond mehsoob).
    A picture of step 2 of Malai badam mehsoob (Fresh cream and almond mehsoob).
    A picture of step 2 of Malai badam mehsoob (Fresh cream and almond mehsoob).
  3. 3

    Keep stirring and scraping sides at all times. After 12 minutes of continuous stirring add 1 tablespoon ghee and keep stirring

    A picture of step 3 of Malai badam mehsoob (Fresh cream and almond mehsoob).
    A picture of step 3 of Malai badam mehsoob (Fresh cream and almond mehsoob).
    A picture of step 3 of Malai badam mehsoob (Fresh cream and almond mehsoob).
  4. 4

    A picture of step 4 of Malai badam mehsoob (Fresh cream and almond mehsoob).
    A picture of step 4 of Malai badam mehsoob (Fresh cream and almond mehsoob).
    A picture of step 4 of Malai badam mehsoob (Fresh cream and almond mehsoob).
  5. 5

    Keep adding ghee once absorbed until all ghee is used. Keep stirring until the ghee leaves sides and is very frothy. It took about 24 minutes to do. (It is easy but needs patience and continuous stirring

    A picture of step 5 of Malai badam mehsoob (Fresh cream and almond mehsoob).
    A picture of step 5 of Malai badam mehsoob (Fresh cream and almond mehsoob).
    A picture of step 5 of Malai badam mehsoob (Fresh cream and almond mehsoob).
  6. 6

    A picture of step 6 of Malai badam mehsoob (Fresh cream and almond mehsoob).
    A picture of step 6 of Malai badam mehsoob (Fresh cream and almond mehsoob).
    A picture of step 6 of Malai badam mehsoob (Fresh cream and almond mehsoob).
  7. 7

    Once it starts leaving the side, change colour and ghee starts leaving from the side, transfer in a deep tray. Do not tap or touch at all. Add cardamom and saffron on top and after about 5 minutes cut to desired shape. Now let it cool completely and enjoy this malai badam mehsoob.

    A picture of step 7 of Malai badam mehsoob (Fresh cream and almond mehsoob).
    A picture of step 7 of Malai badam mehsoob (Fresh cream and almond mehsoob).
    A picture of step 7 of Malai badam mehsoob (Fresh cream and almond mehsoob).
  8. 8

    A picture of step 8 of Malai badam mehsoob (Fresh cream and almond mehsoob).
    A picture of step 8 of Malai badam mehsoob (Fresh cream and almond mehsoob).
    A picture of step 8 of Malai badam mehsoob (Fresh cream and almond mehsoob).
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Rekha Bapodra
Rekha Bapodra @rekhascooking
on April 04, 2025 09:43
Wilby, England, United Kingdom
Hi all, my name is Rekha. I am Indian by birth, born in Uganda, East Africa, I now live in Wilby, Northamptonshire/England.I retired at the age of 60 due to severe arthritis. I am married, a mother and grandmother.I learnt to cook from my parents at a very young age of seven. I started to cook simple dishes for the family and gradually learnt how to cook. My mum use to cook at our shop where we sold Indian sweets and savouries. I have learnt a lot from my mum. I started cooking fusion dishes and learning from others. My strong point is making sweet dishes and innovating new dishes. I can improvise and be creative in leftover dishes.I love being on Cookpad because I can share and learn new recipes. I have also made a lot of friends.
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