Monday, July 20, 2009

Kanadmadhu Boakibaa



Kanamadhu is also known as Indian Almond is 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.


Recipe : Kanamadhu boakibaa, Indian Almond slice

Hazelnut boakibaa

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

150 g of Indian almond or hazel nuts
150g plain flour
150g sugar
1  large egg, beaten
1 tsp vanilla essence
350ml  canned Coconut milk

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

2. Grease a 8x8 x 1.5 inch (6cup capacity) baking tray with vegetable oil, and preheat the oven to about 180-200 degrees Celsius.

3. Finely 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 are no lumps.

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

Cool in the tin, and cut in to squares. Serve.

Note: Use fine sugar or caster sugar. If you don’t have either of them grind the sugar before you mix it in.

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