The festival season has started and it is time to try different sweet recipes to enhance the festivities! Here's the popular kheer or payasam recipe that has a subtle taste.
Ingredients:
Milk - 750 ml, preferably full cream milk*
Sugar - half a cup or 100 ml measure (adjust to taste)
Almonds - half a cup or 100 ml measure
Almond slices - 2 tablespoons
Saffron - a few strands
Cardamom - 2 no, powdered
* You can, however, use any type of milk such as toned milk, standardized milk etc.
Method:
- Soak almonds in hot water for 15-20 minutes. Later simply squeeze the almond to separate the skin.
- Grind the almond nuts with required water in a mixer-grinder to form a smooth paste. Keep aside.
- Roast almond slices in a kadai on low flame till they start to turn light brown in color. Transfer to a bowl.
- Bring the milk to boil in a thick bottomed vessel on low flame. Dilute almond paste in little water and add to the boiling milk slowly, while stirring continuously. Simmer for 2 minutes.
- Add in saffron strands, cardomom powder and sugar. Mix well. Simmer for 5 minutes.
- Switch off the stove. Cool to room temperature. You may refrigerate the kheer and serve chilled.
- Garnish with roasted almond slices before serving.
If you like this
post, please share it with your friends, followers or contacts, by just
clicking the 'Face book', 'Twitter' or ‘Pinterest’ icons you see below the
post. Feel free to post your comment/ feedback. Your support is greatly
appreciated. Thank you!