I used to make kiddo sleep by 8 PM when we were in the old apartment. But here in the new place, its a great feat if I can drag him home by 8 PM. After a light dinner, bath and brushing his teeth later, I would take the protesting kid to the bed.
So, its hardly surprising that he won’t get up in the mornings, raising my BP again. Its tough to get a sleepy kid ready for school. Its all the more difficult, cause the mommy in question (yes, me, myself and Rajani) is also half asleep. The morning feet of brushing, breakfast and getting ready for school is always laced with a lot of coaxing and a lot of threats. He reaches school, just about in time and I always feel that I have aged an year more by then.
But this morning, he got up at 7AM sharp. He was bright eyed and started his day with full energy. Why? Because his 2nd term holidays are starting today. And beleive me, I feel as if I have aged two years this morning!
Like my son reaching the school late, I am also late for the last day of Blogging Marathon 20. I am paired with Preeti of Preeti’s Kitchen Life and this post is inspired from her Badam ka Halwa recipe.
Check out the other bloggers, who have posted their entries on time, here in the Blogging Marathon page.
Makes : 2 small servings
- Almonds : 1/2 cup, blanched
- Milk : 1/4 cup + 3 tbsp
- Ghee : 1 tbsp
- Sugar : 1/4 cup
- Almond slivers, for garnish
- Blanch the almonds and peel them. I did the blanching in MW.
- Blend the almonds with 3 tbsp of milk to get a paste. You might have to add a bit more milk, if required, to get a smooth paste.
- Heat ghee in a pan, add the almond paste and cook till it changes color. You need to stir continuosly, else the almonds might burn.
- Add 1/4 cup milk, stir and simmer for about 2-3 minutes. Add sugar and cook, stirring continuously, till the sugar dissolves and the water from it evaporates. Cook till the required consistency is reached.
- Serve hot, garnished with slivered almonds.
Note: The quantity of milk here is approximate. You might have to add a little more, if the halwa turns out to be very thick. The halwa will turn out to be hard, if you cook for a really long time after the sugar is added. You will have to take it out when the ‘halwa’ consistency is reached.
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