Almond Payasam Recipe

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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 (sweet almond dessert) 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!
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  • 3/4 cup almonds (badam)
  • 5 cups (1 litre) milk
  • 1/2 cup sugar
  • 1/2 teaspoon cardamom (elaichi) powder (optional)
  • 1 teaspoon nutmeg (jaiphal) powder (optional)
  • 1 teaspoon saffron (kesar) strands
  • 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 3/4 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.
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