Hindi name: Bheege Badaam
Blanching almonds is a method used to take away the skin of the almonds, called for in many recipes. it’s far finished by using immersing almonds in boiling water for a minute or two earlier than moving them to bloodless water. once cool, drain the water from the almonds and let them dry. This makes the skin contracted and it comes off with minimum stress and most ease. don’t allow the almonds take a seat in hot water too lengthy or they might not continue to be crispy.
Blanched almonds are utilized in various recipes such as macaroons, marzipan, almond flour, almond butter and rice preparations.
they are a tasty pleasure roasted or may be used for garnishing. it’s paste is likewise used as a thickening agent.