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.