Hyderabadi Kesar Badam Ka Harira | How to make Hyderabadi Kesar Badam Ka Harira

By Habeeba Nisa  |  30th Jun 2016  |  
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  • Hyderabadi Kesar Badam Ka Harira, How to make Hyderabadi Kesar Badam Ka Harira
Hyderabadi Kesar Badam Ka Hariraby Habeeba Nisa
  • Prep Time

    1

    mins
  • Cook Time

    9

    mins
  • Serves

    2

    People

212

0





About Hyderabadi Kesar Badam Ka Harira

A thick beverage with loaded goodness of Almonds/Badam, tastes great as it is or can be accompanied with rotis for breakfast.

Hyderabadi Kesar Badam Ka Harira, a deliciously finger licking recipe to treat your family and friends. This recipe of Hyderabadi Kesar Badam Ka Harira by Habeeba Nisa will definitely help you in its preparation. The Hyderabadi Kesar Badam Ka Harira can be prepared within 1 minutes. The time taken for cooking Hyderabadi Kesar Badam Ka Harira is 9 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 2 people. The recipe details out how to make Hyderabadi Kesar Badam Ka Harira step by step. The detailed explanation makes Hyderabadi Kesar Badam Ka Harira so simple and easy that even beginners can try it out. The recipe for Hyderabadi Kesar Badam Ka Harira can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Hyderabadi Kesar Badam Ka Harira from BetterButter.

Hyderabadi Kesar Badam Ka Harira

Ingredients to make Hyderabadi Kesar Badam Ka Harira

  • Butter/Ghee: 1 tablespoon
  • Plain Flour/Maida: 1 tablespoon
  • Almond/Badam Powder: 1/4 cup (Blend around 30 almonds to fine powder)
  • Milk: 2 cups
  • Saffron/Kesar a big pinch
  • Sugar : 3 tablespoons (to taste)
  • Cardamom/Elaichi: 2
  • Clove/Laung: 2 (optional if you don't like it)

How to make Hyderabadi Kesar Badam Ka Harira

  1. In pestle add cardamom and clove and crush them to powder.
  2. In a pan add butter and add Plain flour and roast for few secs until you get beautiful aroma. Now add the almond flour and stir for 10-20 secs.
  3. Add milk to the mixture and bring it to boil, keep stirring in between and turn the flame to low. Add saffron, sugar and cardamom, clove powder. Mix well and turn the heat off.

My Tip:

Keep stirring throughout the making otherwise it will stick to the bottom. You can blanch almonds and remove the peel and blend it fine paste and use instead of almond powder. As this is thick beverage, you can add more milk if you want thin consistency.

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