Badam Payasam/Kheer
                                                     (Badam = Almonds)

Ingredients:   Almonds(20),  Milk(1/2 gallon),  Semolina(1 tsp), Pistachios(10-12), Charanji seeds(optional)(10-12),  Sugar(1 cup),  Saffron(1 pinch).

Soak the almonds in hot water overnight.
Peel the skin before starting the payasam.
Add the semolina to the peeled almonds and grind into a smooth paste.
In a broad vessel,  heat the milk till it rises.
Simmer the flame and add the ground paste.
Stir well.   Keep stirring occasionally.
Let it boil until the raw smell of the almonds gives way to a very good aroma.
Dissolve saffron in a spoon of milk and add to the payasam.

Optional :
Pistachios and Charanji seeds can be added in the end.

Warning :
As heating of milk is involved,  this dish is prone to get burnt if not set at the right heat.   It is advisable to use a non-stick vessel to avoid this.



Multilingual glossary                                 Main Menu                                 Dessert Varieties
                    
                                                            Payasam Patron No.: