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Monday, July 20, 2009

Kanadmadhu Boakibaa



Indian Almonds , kanamadhu

An elongated nut found inside the dried up fruit from a large tropical tree as terminalia cetappa. Used as a garnish in most of the sweet dishes, and also in some of the savoury dishes such as biryani and mussamma. It can be eaten straight after breaking open the fruit, without any precooking or soaking.
It is also known as the tropical almond, Malabar almond, and Singapore almond.



Kanamadhu boakibaa, Indian Almond slice
Since Indian almond is not something you can get very easily,I tried to make these using various types of nuts, and my favourite was hazel nuts. Kanamadhu or Indian almonds are a favourite snack at my home .I love the crunchy outer layer while the inside is slightly soft.

Preparation time: 20 minutes
Cooking time: 45 minutes to 1 hr

100 g of Indian almond or hazel nuts
150g plain flour
150g sugar
1 egg, beaten
1 tsp vanilla essence
300ml Coconut milk (thick)

1. If you are using hazel nuts, toast the hazel nuts on a dry frying pan and rub their skin off with the help of a kitchen towel.

2. Grease a 175mm x 175mm x 56mm baking tray with cooking oil, preheat oven to about 190 degree Celsius.

3. Grind the nuts in a food processor. Place in a large mixing bowl

4. Add sugar and mix it in. Sift flour and mix everything together.

5. Add the beaten egg and mix well. Gradually pour the coconut milk, and using a whisk, whisk well to mix everything in; making sure there re no lumps.

6. Carefully pour in to baking tray and bake in the middle of the oven for about 45 minutes, till a tooth pick comes out clean.

Cool, and cut in to slices. Serve.

Note: Use fine sugar or caster sugar. If you don’t have either of them grind the sugar before you mix it in.
If using packed coconut milk, use 200 ml coconut milk mixed with 100 ml water.

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