Badaam ka Harira
Healthy and nutritious, badaam ka harira used to be enjoyed as a regular breakfast durng my childhood in Hyderabad. Ammi served harira along with warm parathas, which were torn and soaked in it. Roasted flour in ghee gives a distinctive taste to the harira and also helps thicken it.
Badaam ka Harira – Thick Almond Milk
During fall/winters I prepare this quite often to warm up my body and nourish it. It is also immensely good for kids and expecting mothers for its nutritional benefits.
Badaam ka Harira – Thick Almond Milk
Makes – 1 cup
Ingredients:
Ghee – 1 tsp
Durum wheat flour – 1 tbsp
Almonds/Badaam – 1/4 cup, finely powdered (you can also use pistachios/pinenuts/walnuts etc)
Milk – 1 cup
Sugar – 1 tbsp
Almonds – roughly chopped, for garnish (optional)
Method:
Pour ghee in a milk saucepan at medium heat, and as soon as it is warm, add the flour and roast it for a few seconds in the ghee stirring frequently using a spoon until it is biscuit colored. Pour in milk, little by little, whisking it well so that it does not form lumps. Add sugar and mix well. Let the milk boil once. Add the powdered almonds and lower the heat and simmer for 2-3 minutes. Remove from heat, garnish with chopped almonds and serve warm along with Roti or Paratha, or sip it as it is.
Badam ka Harira goes to Health Nut Challenge 3, which Yasmeen of Healthnut is hosting on her wonderful blog. Do mail her your entries before January 2010.
Luv,
Mona
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
November 11th, 2009 at 11:21 am
I’ve heard of harira but never had it … this looks great, and I LOVE the idea of soaking some paratha in it! You are my hyderabadi cooking QUEEN, Mona!!! Btw, the green cup & saucer are adorable.
November 11th, 2009 at 11:26 am
salam!
omg i remember my mom would make this if we were sick, when we couldnt stomach actual food. except it was salty in a nice way, and we ate it plain like a soup. aww im gonna make this now!
November 11th, 2009 at 12:01 pm
I have been going thru your website for few weeks and i really liked all your recipes, they are very traditional and this harira is my favourite..thanks for sharing
November 11th, 2009 at 12:30 pm
Thanks Mona..I was wanting badam milk so much yesterday..so alteast w/ this thick badam milk I can qunch my want..can’t wait to try…
November 11th, 2009 at 2:51 pm
Totally nourishing,I always loved it
November 12th, 2009 at 3:15 am
nice rich and energetic drink !!
November 12th, 2009 at 7:24 am
its awasome taste i jus made it…..yummyyyyyyy…………………and mona this cup and saucer looks cooool i love this new colour
November 12th, 2009 at 9:44 am
Mona – Your recipe made me remember my mom use to make Badam ka Harira – I would tell my wife now to make it so my kids can taste it too. Thanks
November 12th, 2009 at 12:05 pm
asak,this is great i love badam ka haarira because my mother in law taught me to make this harrira we usually make this harrira for our breakfast u know how are hyderabadi nashta is always rich and delicious great job keep it up.
November 13th, 2009 at 2:42 am
Healthy and yummy…..I remember drinking this a lot during exam times…..hmmmm….
November 13th, 2009 at 8:13 am
This sounds and looks delicious, and I’ve never heard of it, only of the usual badam kheer.
November 15th, 2009 at 4:40 pm
My grandparents used to make us milk & sprinkle the top with mix of nuts & rock sugar they bring from Iran.
I’ll for sure make this milk for them when they come visit
Thank you for sharing the recipe
November 16th, 2009 at 1:24 am
hi dear Mona.. your recipes are too good and remind me of my mom and nanima’s cooking. i often make harira for breakfast for my kids. they soak parathas in it and enjoy. in fact i will be rushing to the kitchen now and make some.. keep up the good work..
November 16th, 2009 at 3:09 pm
we all had it in ramadan after taraweeh… but it had coconut milk and a paste of poppy seeds also… yummmm kya mazedaar rich harira … my mouth is watering…
Afrose Adil, Coconut milk and poppy seed paste in Harira sounds interesting. I would love to try out your version, please feel free to share your recipe with me. ~Mona
November 16th, 2009 at 11:28 pm
How interesting Mona, there is a traditional pudding in Lebanon called harira and it is very similar
June 26th, 2010 at 12:40 pm
Thanks for this recipe.. My Mom used to make while it growing up. I used to specially request her to make it during rainy season.
Today is raining in Toronto and thought about it. Called my sisters for recipe couldn’t reach them. My wife suggested to try and look on your website and too my surprise found it. I am going to make it now and enjoy and jog some memories… (it would probably would not turn out like my Mom. As non one can make things like her..)
Thanks again and keep up the good work!
February 4th, 2011 at 10:12 am
This hareera looks moth watering….Mine also includes Some Semolina and grinded Almonds which makes it more rich.
However thanks for the recipe
June 27th, 2011 at 7:49 pm
Salam, dear sister mona, i have a question. Can you make this Harira healthier? i.e if you omit the ghee and use oil instead? and what if you were to skip the nuts part, would it still taste good?
WaAlaiKuMAsSalaam Pooh, ghee and nuts make this harira very good for health. However, you can use oil instead of ghee. Nuts are the star of this recipe and it cannot be replaced.
July 17th, 2011 at 12:37 am
Thanks for the recipe. My mum used to make this when I was young… except instead of almonds, she used pistachios.. a little bit of home away from home..