Makhana-Badam Paayasam

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Prep Time 15

Cook Time 30

Servings: 20

2 cups of soaked and peeled almonds

2 cups of slightly roasted makhana or lotus seeds

1/3 cup of chopped cashew nuts

1/3 cup of chopped pistachios

1/3 cup of golden raisins

2 tbsps of ghee

14 oz or 1 1/4 cup or 1 can of condensed milk

1 gallon of whole milk

3 cups of sugar

4-5 saffron strands soaked in 1/4 cup of milk

a pinch of cardamom powder

In a heavy bottomed pan, heat and reduce full milk, on low flame
TIP: 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 almonds
TIP: 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.