almond cashew

Almond/Cashew Nut Paste

Cooking Time : 3 minutes for micro cooking.


Almonds/cashew nuts
½ to 1 cup
Fresh curds/water
½ to 1 cup

Preparation & Cooking

  1. Boil almonds/cashew nuts in 1 cup of water for 3 to 4 minutes on micro HIGH and stand for 30 minutes.
  2. Cool and peel almonds. Place them in a liquidiser with curds or water and grind to a smooth paste.
  3. Remove and store in the deep freezer; use as it is when required. It lasts for 15 to 20 days.


For immediate use blend nuts with curds but for longer storage use boiled and cooled water.


The nut paste is ideal for adding flavour to various dishes and enrich the gravies. It also provides body to the curries. Almond paste is also used for enriching gravies and for making nourishing ‘Almond Soup’ during winter season.

*All the images are indicative.

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