Serves: 5
Total Calories: 80
Soak the poppy seeds in the water 2 hours. Transfer to a blender (not a food processor), add the almonds and cardamom seeds, and grind everything to make a fine paste, adding more water if needed. Transfer to an airtight container and store in the refrigerator 4 to 6 days or 4 months in the freezer.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Almond and Poppy Seed Paste recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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