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!

Almond Payasam

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Almond Payasam recipe - How to make Almond Payasam

Soaking Time:  2 Hours   Preparation Time:    Cooking Time:    Total Time:     6Makes 6 servings
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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

  1. Soak the almonds in hot water for 2 hours. Drain, remove the skin and blend in a mixer to a fine paste. Keep aside.
  2. Boil the milk in a heavy-bottomed vessel till it is reduced to ¾ of its quantity, while stirring continuously.
  3. Add the almond paste, sugar, cardamom powder, nutmeg powder and saffron, mix well and simmer for 5 minutes, while stirring continuously. Keep aside.
  4. When it cools completely, refrigerate at least for 2 hours.
  5. Serve chilled.
Nutrient values (Abbrv) per serving
Energy339 cal
Protein9.8 g
Carbohydrates25.1 g
Fiber0.2 g
Fat18.2 g
Cholesterol26.7 mg
Sodium31.7 mg
Click here to view calories for Almond Payasam


Almond Payasam
 on 18 Nov 12 11:42 AM

it's very tasty