Move Ane Badamnu Pudding
|Butter||1⁄2 Cup (8 tbs)|
|Flour||1 1⁄2 Cup (24 tbs) (maida)|
|Ground sugar||2 Tablespoon|
|Water||1 Cup (16 tbs) (adjust quantity as required)|
|Egg yolks||4 , separated|
|Egg whites||4 , separated|
|Almonds/Cashewnuts||1 Cup (16 tbs), ground|
|Sweet mava||1 Cup (16 tbs)|
|Almond essence||3 Drop|
|Vanilla essence||3 Drop|
Mix butter and sugar with the palm of your hand till creamy.
Add flour and roll into a breadcrumb-like mixture.
Thin add enough iced water to make a stiff dough.
Freeze for 30 minutes.
Roll out and line a 30 cm pie dish.
Flute the edges.
Prick the pastry base with a fork and bake blind in a moderate oven till firm.
Remove and reserve.
Beat butter and yolks together.
Add softened ground mava, essences and ground almonds or cashews.
Add stiffly beaten egg whites.
Put mixture into the shell.
Sprinkle chironji over and bake for 20 minutes, or till golden and done.
Check if a toothpick inserted comes out clean.
Remove and cool.
Cut into slices and serve.