{"id":1177,"date":"2008-04-09T10:53:53","date_gmt":"2008-04-09T17:53:53","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2008\/04\/09\/homemade-almond-milk\/"},"modified":"2008-04-11T21:27:04","modified_gmt":"2008-04-12T04:27:04","slug":"homemade-almond-milk","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2008\/04\/09\/homemade-almond-milk\/","title":{"rendered":"Homemade Almond Milk"},"content":{"rendered":"<p><center><img decoding=\"async\" src=\"\/mahanandi\/images\/almonds\/badammilkcopyrightedimage3.jpg\" class=\"noborder\" alt=\"Homemade Almond Milk\" \/><br \/>\nBadam Paalu<\/center><\/p>\n<blockquote><p>Almonds (Badam) &#8211; one cup<br \/>\nWater &#8211; 5 cups<br \/>\nMaple syrup &#8211; Half cup (or sugar to taste)<\/p><\/blockquote>\n<p>Soak almonds in water overnight or for at least four hours.<br \/>\nDrain the water. Rinse the almonds and take them in a blender.<br \/>\nAdding water gradually, puree to smooth.<br \/>\nPour through a muslin cloth into a big pitcher or bowl to extract milk.<br \/>\nRun the pulp through blender one more time, adding water.<br \/>\nStrain through muslin cloth for milk, and save the pulp to add in curries.<br \/>\nTo the almond milk, add maple syrup. Mix with a spoon.<br \/>\nRefrigerate for half an hour. Drink or enjoy with cereal, oatmeal or poha. <\/p>\n<p>For Ugadi, I&#8217;ve prepared payasam with almond milk. Smooth, creamy with almond-maple flavor, Payasam naivedyam tasted excellent.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Badam Paalu Almonds (Badam) &#8211; one cup Water &#8211; 5 cups Maple syrup &#8211; Half cup (or sugar to taste) Soak almonds in water overnight or for at least four hours. Drain the water. Rinse the almonds and take them in a blender. Adding water gradually, puree to smooth. Pour through a muslin cloth into [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31,206],"tags":[],"class_list":["post-1177","post","type-post","status-publish","format-standard","hentry","category-almonds","category-maple-syrup"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1177","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=1177"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1177\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=1177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=1177"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=1177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}