Steamed Milk with Pistachio Nuts and Almonds
Prep time: 5 minutes
Cook time: 40 minutes
Total time: 45 minutes
Yield: Serves 4
Steamed Milk with Pistachio Nuts and Almonds (Pista-Baadam Paal)
Categories:
Ingredients
- 8 cups whole milk
- 1/4 cup raw pistachio nuts
- 1/4 cup blanched almonds
- 4 teaspoons sugar
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Instructions
- 1. In a large, wide-rimmed saucepan or Dutch oven, bring the milk to a boil over medium-high heat, stirring constantly to prevent scorching. Continue cooking the milk down, for 30 to 40 minutes, stirring occasionally and scraping the sides of the pan to release the collected milk solids, until it is reduced to 4 cups.
- 2. In a food processor, pulse the pistachio nuts and almonds until they are the texture of coarsely ground black peppercorns.
- 3. Stir the nuts and sugar into the reduced milk.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
