Indian Almond And Pistachio Dessert Gluten Free Recipes

INDIAN- ALMOND AND PISTACHIO DESSERT (GLUTEN-FREE)

Steps:

• Melt the butter in a heavy based saucepan. Stir well.
• Add in the ground almonds, sugar and cream . Stir well. Reduce heat and stir constantly for 10-12 minutes, scraping the base of the saucepan.
• Increase the heat until the mixture turns a little darker in colour.
• Transfer the almond mixture to a large, shallow serving dish and smooth the top with the back of a spoon. You want the mixture to be around 1/4 inch thick as a minimum.
• Decorate the top of the dessert with the chopped almonds and pistachio nuts.
• Leave to set for 1 hour and then cut into diamond shapes and serve cold.

FLOURLESS PISTACHIO AND ALMOND CAKE (GLUTEN-FREE)

Steps:

• Preheat oven to 180°C Grease and line a 24 cm round cake tin.
• Place 200g pistachios in a blender and pulse until a fine crumb forms. Add the blended pistachios, almond meal, nutmeg, sugars and butter to a large bowl. Rub the mixture together with your fingertips to incorporate.
• Press half the mixture into the base of the lined tin.
• Add to the remaining mixture in the bowl - the eggs, yolk and yoghurt. Mix to combine.
• Add the 2nd layer of cake mixture to the tin and press inches.
• Scatter the cake with the remaining pistachios.
• Bake for 35 minutes, until golden, then cool on a wire rack.
• Serve with honey and extra yoghurt.

KHAJUR LADU (DATE, PISTACHIO, AND ALMOND MORSELS)

Steps:

• Heat the milk in a large nonstick saucepan. As the milk comes to a boil, add the chopped dates and stir well. The dates will begin to disintegrate and thicken the milk. Cook and stir this mixture continuously over the next 10 to 15 minutes on medium low, or until the mix begins to leave the sides of the pot.
• Stir in half of the crushed pistachio and all the crushed almonds. Mix well until the nuts are evenly distributed. Cool until ready to handle.
• Place 1 Tbsp. crushed pistachios in a small bowl. Using a 1" or smaller ice cream scoop, portion out the date mixture and drop it into the bowl with the pistachio. Roll the date morsel until it is coated in crushed pistachio sand is dry enough to handle. Set aside. Repeat until all the date mixture is portioned and rolled in crushed pistachio. Store in the fridge. Serve at room temperature.