- Yield : one big bowl
- Servings : 6
- Prep Time : 10m
- Cook Time : 30m
- Ready In : 45m
Almond Payasam is a very rich dish made from milk and and almonds. This is a great desert and can be served after meal. You will love to eat the rich and creamy texture of this dish.It is also called a s Badam Kheer. The aroma of Cardamom and Saffron will set your mood.
- 3/4 cup almonds (badam)
- 5 cups (1 litre) milk
- 1/2 cup sugar
- 1/2 tsp cardamom (elaichi) powder (optional)
- 1 tsp nutmeg (jaiphal) powder (optional)
- 1 tsp saffron (kesar) strands
Soak the almonds in hot water for 1 to 2 hours or till their skin is easily comes off. Drain the water and remove the skin from the almonds. Take a mixture and blend it to a fine paste.
Take the milk in a heavy-bottomed vessel or karahi and boil it on full heat. Slow the heat to medium and reduce the milk to ¾ of its quantity while stirring continuously with a palta.
Then add almond paste and sugar and mix them well and simmer for another 4 minutes. Add nutmeg powder, cardamom powder and saffron and simmer for another two minutes. During the process don't forget to stir continuously.
When it cools completely shift the dish to a bowl and refrigerate it for 2 hours.