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Badam Kheer
Milk-1 litre
Almond essence-2 drops
Chara pappu-20 grms
Yellow colour-a pinch
Camphor(pacha karpooram)-a pinch
Saffron-1 tsp
Cardimon powder(yalikula odi)(elachi)-1/2 tsp
Sugar(panchadara)-as required
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1.Grind the almonds and keep it aside. Boil ¾ litre of milk until it turns to red in colour and add Sugar(panchadara), almond paste, mix well and allow to boil for 10 minutes. Turn off the heat.
2.Now add the remaining ¼ litre of milk, yellow colour, saffron, camphor, Cardimon powder(yalikula podi), almond essence and charu pappu and mix well. Serve hot or cold.
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