Almond Payasam

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

आलमन्ड पायसम - हिन्दी में पढ़ें (Almond Payasam in Hindi)

Added to 71 cookbooks This recipe has been viewed 90220 times

Any dish made using almonds is unfailingly rich, quite befitting royalty! keep the spices such as cardamom to a minimum in this recipe, so as to highlight the creamy, soothing texture and flavour of almonds. Authentic ‘badam kheer’ made the south indian way omits cardamoms and nutmeg and uses a pinch of raw camphor and saffron (both added after the kheer is removed from the fire) instead. But if you do not find raw camphor, fret not; just go ahead with this recipe as it is!

Add your private note

Almond Payasam recipe - How to make Almond Payasam

Tags

Soaking Time: 2 Hours Preparation Time: 10 mins Cooking Time: 30 mins Total Time: 1602 hours 40 minutes 6Makes 6 servings
Show me for servings

Ingredients

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

Method

Soak the almonds in hot water for 2 hours. Drain, remove the skin and blend in a mixer to a fine paste. Keep aside.
Boil the milk in a heavy-bottomed vessel till it is reduced to ¾ of its quantity, while stirring continuously.
Add the almond paste, sugar, cardamom powder, nutmeg powder and saffron, mix well and simmer for 5 minutes, while stirring continuously. Keep aside.
When it cools completely, refrigerate at least for 2 hours.
Serve chilled.