 |
|
|
|
|
|
|
Steamed Milk with Pistachio Nuts and Almonds
(Pista-Baadam Paal)
Adapted from The Turmeric Trail: Recipes and Memories from an Indian Childhood by Raghavan Iyer (St. Martin's Press, 2002). Copyright 2002 by Raghavan Iyer.
Serves 4
- 8 cups whole milk
- 1/4 cup raw pistachio nuts
- 1/4 cup blanched almonds
- 4 teaspoons sugar
1. In a large, wide-rimmed saucepan or Dutch oven, bring the milk to a boil over medium-high heat, stirring constantly to prevent scorching. Continue cooking the milk down, for 30 to 40 minutes, stirring occasionally and scraping the sides of the pan to release the collected milk solids, until it is reduced to 4 cups.
2. In a food processor, pulse the pistachio nuts and almonds until they are the texture of coarsely ground black peppercorns.
3. Stir the nuts and sugar into the reduced milk.
Weeknight Kitchen® is a free weekly e-mail newsletter full of new recipes and tips from Lynne and our guests.
Sign up »
This week's newsletter »
The Splendid Table®, is now available for free in podcast form. Follow the Sterns as they travel the country, hear all our unique and wonderful guests and, as always, Lynne takes your calls, downloaded direct to your computer every week.
Get the podcast
Get our recipes delivered straight to your iGoogle account with our new Google Gadget. It's free. It's easy. Find out how you can install this new feature on your Google Homepage.
Learn More