Creamy Almond Soup (Jain International) Recipe

Ingredients

• 1/4 cup almond (badam)
• 2 cups bottle gourd (doodhi / lauki), cut into small pieces
• 1 tsp cornflour dissolved in 2 tbsp
• 4 to 5 drops almond essence
• 1 cup milk (whole Buffalo, 6.5% fat)
• 2 tbsp oil
• salt (namak) and to taste
• 1/4 cup fresh cream

Steps

1. Soak the almonds in hot water for 10 minutes and remove their skins. Take a few aside for the garnish and thinly slice and roast them on a tava (griddle) or in an oven until crisp. Keep aside.
2. Heat the oil in a pressure cooker. Add the white pumpkin, the remaining almonds, 3 cups of water and salt and pressure cook for 2 whistles.
3. When cooked, blend into purée, add the cornflour mixture, almond essence, salt, pepper and milk.
4. Bring to a boil and then simmer for some time till the soup thickens.
5. Fill the bowl with the soup and garnish with cream and roasted almond slices
6. Serve hot.