Blanched almonds are simply raw almonds with their skin removed. The smooth texture of blanched or skinless almonds are often called for in many Mughlai recipes as well as some fancy Indian sweets and desserts. I've never seen pre blanched almonds for sale in India or Nepal so I've learned to prepare them myself. In as little as ten minutes you can easily blanch your own almonds!
2 C raw almonds
2-3 C water (or just enough water to cover the amount of almonds you wish to blanch)
Here's what to do:
1) Bring a small pot of water to boil and remove from heat. Place raw almonds in heated water and allow to steep for 2 minutes.
2) Drain the hot water from the almonds using a sieve or colander. Rinse the almonds with cool water.
|The blanched almonds are on the left and their removed velvety russet jackets are on the right.|