Badam Kheer & Meethe Pude/ Almond Pudding & Indian Pancakes

Badam Kheer & Meethe Pude/ Almond Pudding & Indian Pancakes
Badam Kheer & Meethe Pude/ Almond Pudding & Indian Pancakes 
Meethe Pude or Poore are Sweet Indian pancakes, made with whole wheat flour, sugar, and aromatic spices.
Preparation Time: 10 minutes 
Cooking Time: 20 minutes 
Yields: 6-7

Whole wheat flour- 1 cup
Water- 1.5 cups 
Sugar- 1/2 cup
Cardamom powder- 1/2 teaspoon 
Fennel seeds- 1 teaspoon 
Saffron strands- 8-10
Ghee/ Clarified Butter/ Oil- For frying (as per required)
In a pan put water and sugar.
Keep it over medium heat.
Keep stirring till the sugar gets completely dissolved in water. 
Slightly crush the fennel seeds.
Add in crushed fennel seeds, cardamom powder and saffron strands in the water.
Turn off the heat.
Allow the water to cool. 
When the sugar mixture is completely cooled add the flour.
Whisk everything well to make a smooth, lump free batter. 
Adjust the consistency of the batter according to the desired thickness of the pooda.
Next, heat a non stick pan and lightly grease it with oil or ghee.
(I prefer using non stick pan over traditional tawa or griddle because this way the use of oil/ghee will be minimal and the chances of sticking of batter to the pan will be also less)
Pour about two ladlefuls of batter on the hot pan and spread it gently into about 5-6 inches round disc. 
(You can play with the batter and give it any shape you desire)
Cook it on low medium heat. Drizzle some oil/ghee on the pooda.
Once the top part seems to be no longer raw, flip the pooda and cook it from the other side too.
Drizzle a little oil around the edges.
Cook the pooda till both the sides are nicely crisp and golden brown.
Serve immediately with kheer. 

Badam ki kheer or Almond Pudding is a very scrumptious, delicious and creamy kheer/ Pudding made with Almond paste, milk and aromatic spices.

Preparation Time: 1-2 hours (includes soaking time for almonds)
Cooking Time: 30 minutes 
Serves: 5-6

Almonds- 1 cup
Milk- 1 liter
Sugar- 1/2 cup
Cardamom powder- 1/2 teaspoon 
Saffron strands- 15-20

For Garnishing- 
Slivers of Almonds, Cashews and Pistachios 
Saffron strands 
Dried Rose petals 

For making badam kheer you have to soak almonds in enough of water either for 4-5 hours or overnight.
But to hasten the process you can soak them in hot water for about 1.5-2 hours, like the way I did.

After that peel the skin of all almonds.
With the help of a blender, blend the peeled almonds to a smooth paste adding milk as required.
Meanwhile, put milk in a pan and let it come to a boil.
Take 2 tablespoons of milk from the hot milk and dissolve saffron strands in it.

Keep stirring the milk and let it reduce on low heat for another 4-5 minutes.
After that, add prepared almond paste and stir well.
Let it cook on low heat stirring continuously until the milk thickens and turns creamy.
Next, add sugar, cardamom powder, dissolved saffron strands and mix well.
Cook for another few minutes until it reaches a desired consistency.
Garnish with slivered nuts.