Ashrafiyon ka meeta/ Almond coins

This is a Royal dish from Hyderabadi Mugal cuisine. I saw this dish on a TV cookery show. On seeing how easy to make this, I thought to give it a try. The name’Almond coins’ is kept by me for easy understanding๐Ÿ˜Š.

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Ingredients

Almonds – 1 cup

Sugar – 1/2 cup ( divide into two halves)

Water – 2 cup

Method

  • Boil water. Add almonds and let it stay for 5 minutes.
  • Switch off and drain. Peel off the skin of almonds.
  • Blend almonds and half of sugar to smooth paste. Don’t add water. If there is chunks, let it be.
  • Heat a heavy bottom pan or non stick pan add ground paste and stir for two minutes.
  • Then add remaining sugar and mix continuously without burning for almost 15 mins.
  • Switch off. Transfer it to plate.
  • When it cools down, divide it into small balls and make into discs. If it sticks on your hand, grease your hand with ghee / clarified butter.
  • Serve.

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Notes

  1. The original recipe used a dash of saffron and Almond extract.
  2. If you are using then add saffron when heating the ground mixture and Almond extract before making it into coins.
  3. This is gooey chewy dish.

 

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40 thoughts on “Ashrafiyon ka meeta/ Almond coins

    1. Thank you..๐Ÿ˜Š..ya that’s the interesting part… though ingredients are same making differs… I believe in badam katli you add smooth ground almonds to sugar syrup… here we grind both together… here chunks are fine whereas in katli chunks are not allowed๐Ÿ˜Š
      I hope my explanation cleared your doubt. If anything else let me know๐Ÿ˜Š… Thank you dear๐Ÿ˜Š

      Liked by 1 person

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