Ugadi Festival Recipes
Badam Payasam
Prep Time | 360 minutes |
Cook Time | 30 minutes |
Servings |
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Instructions
- Soak the almonds for 6 to 8 hours in 2 cups of water.
- Drain the water and peel the almonds.
- Heat 1/4 cup of milk and add saffron to it.
- Set aside the milk with saffron.
- Grind the peeled almonds with 1/4 cup milk into a smooth paste.
- Boil the rest of the milk till it starts to reduce a bit.
- Stir continuously.
- Wait till the milk is about 3/4 of its original quantity.
- Add the milk with the saffron and mix well.
- Turn the heat down to low-medium.
- Add the sugar and mix well till the sugar dissolves.
- Add the ground almond paste and mix well.
- Let the milk simmer for 2 minutes.
- Turn off the heat.
- Serve warm or cold.
Recipe Notes
Tips
Never add sugar before reducing the milk. There is a danger that the milk will singe.
Do not boil the kheer too much after adding the badam paste or you will get a bitter taste.
If you want to use this recipe to make Badam Milk, use only 15 Almonds and just boil the milk; do not reduce it.