Kashmir almonds ready to hit markets

Werwan (J-K), Sept 19 (ANI): With the almond harvesting reaching its final stages, the growers are gearing up to hit the local market in Kashmir.

Residents of Werwan village in Pulwama district, very famous for almonds, are busy harvesting the almond crops.

Eighty-five per cent people are doing the almond business. These days, they are very busy in harvesting.

“This year, the almonds were bigger and the kernel was also large. We hope that this year because of good quality, we will get good rates for our almonds,” said Jan Muhammad Lone, a grower.

With a comparatively good and timely rainfall this season, the state authorities are hoping for a better return for the growers.

“This year and even last year, the kernel developments were excellent. Compared to last year, this year we have received timely rainfall during the fruit development months of almonds that is May and June.

Therefore, the almond farmers are quite happy that their crop yields are good and they will receive good money of it,” said Manzoor Ahmed, a horticulture development officer.

Shalimar, Makdoon and Waris are some of the varieties of almonds that are grown in Kashmir. By Afzal Butt (ANI)

Onam | Onam Recipes | Onam Special Payasam | Onam Special Recipes Payasam | Onam Special Pal Payasam

Onam | Onam Recipes | Onam Special Payasam | Onam Special Recipes Payasam | Onam Special Pal Payasam

Pal Payasam

Ingredients:

Milk     3ltrs
Dried red rice     180gm
Sugar     700gm

Method:

1. Boil the milk. Add sugar and mix well. When it boils again, add the washed rice in it. Simmer in medium flame. Cook till the rice is done. Serve hot.

Semiya Payasam

Ingredients:

Vermicelli     1 cup
Cashew nuts     handful
Raisins     handful
Water     3/4cup
Sugar     a cup
Saffron     a pinch
Milk     a cup
Cardamom     two or three pods

Method:

1. Heat the ghee and fry the vermicelli till light brown.
2. In the meanwhile, boil the water. Add the vermicelli to the boiling water and cover it. Keep stirring occasionally. Once the vermicelli becomes soft , add the sugar and continue to stir. Put the saffron in the milk and dissolve it, add this milk to the vermicelli. Powder the cardamom and add it to the mixture. Then fry the cashew nuts and almonds in ghee and add these. Mix well and boil for about two minutes. Your payasam is ready and can be served hot or cold.

Blossoming almond trees herald spring in Kashmir Valley

Srinagar, Mar 11 (ANI): If there be a paradise on the Earth, it is this, it is this, it is this… reads one of the verses coined by Firdaus, a poet in Mughal emperor Shahjahan’s court, which praises the Kashmir Valley for its incomparable beauty.

Kashmir’s beauty is particularly enhanced during the spring season.

The enchanting scenario is attributed to the thousands of almond trees that blossom and present a surreal blanket of white and pink in the majestic mountainous landscape.

For locals, these flowers indicate the arrival of spring, a season that attracts tourists from all parts of the country and abroad.

“These flowers indicate the departure of winter and the arrival of spring. The enchanting beauty of almond flowers attracts tourists from around the world,” noted Muzzafar Ahmed, a resident of Srinagar.

Almond trees are among the first to bloom in the valley lending an aromatic air to the spring. The almonds from these gardens known locally as Badam Wae’r are known for their superior taste and high quality.

The kernels are used in confectionary items and desserts.

Tourists visiting the valley say that they are delighted to witness the almond flowers.

” We came across almond flowers for the first time as they are not found in Bengal. We heard that this part is the paradise of India. So we came here. Particularly almond flowers are very beautiful and we are enjoying very much,” said Sujeet Bannerjee, a tourist from West Bengal.

Besides almonds, the other popular fruits of Kashmir are walnuts, pine nuts and pistachio.

Last year, nearly 500 thousand tourists travelled to the Kashmir valley to experience the spring as well as snowfall in the winter.

Kashmir was once a top Asian tourism destination, popular among honeymooners, skiers, trekkers, anglers, and attracted nearly a million tourists a year until 1989, when the cross-border tensions aggravated. By Parvez Butt (ANI)

Kashmiri Besrakh, a sweet to crunch and munch dish for all seasons

Kashmiri Besrakh, a sweet to crunch and munch dish for all seasonsSrinagar, Oct. 26 : Besrakh, the traditional sweet crispy dish of Kashmir valley, is a highly demanded item here. Today, it has its lovers around the world. This snack for all times commands a good demand through out the year.

There are several families who have been preparing it for generations to meet the market demand.

“Kashmiris like Besrakh and relish this crispy snack at any time of the year. It is also used for the purpose of gift to one”s in-laws and during marriages. The sweet is distributed to neighbours. Everyone likes it,” said Ashiq Ahmed, local

Available at almost all bakeries here through out the year, Besrakh is prepared with flour, dry fruits, almonds and ghee (clarified butter).

“Ghee, cardamom, flour, almonds, dry fruits and cashew nuts are mixed to prepare Besrakh. Throughout the year Besrakh remains in demand,” said Mohammed Shafi, local.

Besrakh is an exclusive culinary art, which requires wooden pots and plates to prepare.

Ghulam Ahmed, in one of the Besrakh confectioners, whose family has been into this traded for generations. He is delighted to be carrying on the family tradition of preparing and selling a good quality Besrakh.

“When I was a small child I used to see people buying Besrakh in large quantities and carry them in boxes. Besrakh is consumed during marriages and also sold at bakery shops. It is sold outside Kashmir and has a good demand,” said Ghulam Ahmed, Besrakh confectioner.

Available in different varieties, it costs between Rs. 100 to 200 per kilogram. (ANI)