Some recipes calls for almonds or badaam to be blanched or skinned. The skinless almonds give better color and texture to few recipes and for garnishing any Pakistani dessert or mithai; white sliced almonds are handy.
Boil 2-3 cups of water and add almond, turn off heat immediately after adding almonds.
Take out in colander and run cold water on top to cool down almonds.
When almonds are cool enough to handle, twist it gently to remove peel. The almonds shoot out far away if more pressure is applied.
- Completely dry almond in a single layer in a flat tray before storing.
- Store in fridge and use as required.