Monday, 16 July 2012

Almond Payasam

Almond Payasam

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!

Soaking Time:  2 Hours
Preparation Time: 10 mins
Cooking Time: 30 mins
Makes 6 servings


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

Preparation 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.

No comments:

Post a Comment