Almond Payasam

Ingredients

3/4 cup almonds (badam)
5 cups (1 litre) milk
1/2 cup sugar
1/2 tsp cardamom (elaichi) (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.

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.