Traditionally, the dessert paayasam is usually made of rice or semiya or chana dal with milk and sugar. This is a slight twist to the paayasam recipe. I had used makhana or lotus seeds in this recipe along with soaked and peeled almonds or badam, and pistachios, cashew nuts, and golden raisins, with milk and sugar.
Ingredients
Method
- In a heavy bottomed pan, heat and reduce full milk, on low flameTIP: Don't forget to keep a wooden spatula or spoon on the rim of the pan, to avoid milk boiling over and spilling
- Soak and peel the skin of the almondsTIP: If you pour hot water over the raw almonds and wait to cool, the peels come of very easily
- Make a paste of these almonds to be used later in the recipe
- Slightly roast the makhana on low flame and blend them into a fine powder
- When the milk is reduced and thickened a bit, add the sugar, condensed milk and mix well and let it heat on low flame for about 10-15 mins
- Add the soaked saffron strands and a pinch of cardamom powder
- Add the almonds paste slowly while stirring the milk, so that it does not settle at the bottom of the pan
- Add the Makhana powder slowly and mix well
- In a separate sauce pan, heat 2 tbsps of ghee. Add the chopped cashew nuts, pistachios, and golden raisins. Once the cashews turn light golden color, add this to the milk mixture
- Put off the heat and let it cool down. Makhana – Badam paayasam is ready to be served warm or chilled, if preferred.
You can shop for all the ingredients at my Walmart storefront
https://walmrt.us/3TYrfAf
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