Some benefits of Eating Almonds:
- Almonds contain lots of healthy fats,
- Rich in fiber, protein, magnesium and vitamin E
- They are known to reduce Cholesterol Level and Blood sugar level.
- Almonds are rich in AntiOxidants.
Main Ingredients for Badami Payasa / Almond Kheer:
- Almonds : I have powdered the raw almonds and used them . You can even soak them in advance ,peel the skin and grind to a fine paste.
- Jaggery Powder: I have used organic jaggery powder. It s clean and can be readily used. In case you are using normal jaggery, melt it and strain it and then use.
- Freshly Grated Coconut: I am glad i have access to coconuts here. Hence i have used freshly grated coconut. You can use frozen ones but thaw it before using .
- Cardamom Powder: It enhances the flavor of the payasa or kheer.
- Ghee: Ghee is very good for health. It is a flavor enhancer. I have used home made ghee here. Make the payasa so rich and creamy.
- Full Fat Milk: Always use full fat milk for better results. It gives a nice creamy texture.
- Raisins: It is a good source of Potassium , fat free , cholesterol free and high in AntiOxidants.
BADAMI PAYASA / ALMOND KHEER
Delicious , quick and Nutritious Payasa for any festive Occasion.
Equipment
- Blender
- Wide Bottom Pan
- Spatula
- Tadka Pan
Ingredients
- 1/2 Cup Almonds
- 1 Cup Freshly Grated Coconut
- 1000 ML Full Fat Milk
- 1 Cup Jaggery Powder
- 20 Nos Raisins
- 1 Tbsp Ghee
- 1/4 Tsp Cardamom Powder
For Garnish
- 10 Nos Raisins
- 1.5 Tsp Desiccated Coconut Pieces
- 1 Tsp Ghee
Instructions
- First Blend the almonds and raisins to fine powder. Keep it aside.
- Heat Ghee a wide bottom pan
- Add freshly grated coconut and jaggery powder and mix untill the jaggery powder completely melts.
- Now add the almond and raisin powder to this and saute for about 5-7 mins on low flame.
- Add full fate milk and mix untill there are no lumps.
- Let it simmer on medium flame for 20 to 25 minutes
- Add saffron and cardamom powder and let it simmer on low flame for about 5 minutes. Keep stirring .
- Turn off the heat and keep it aside.
For Garnish
- Heat ghee in the tadka pan.
- Add raisins and desiccated coconut pieces.
- Raisins will bulge and coconut pieces will turn slightly brown.
- Turn of the heat.
- Garnish this over the Payasa and serve.
Notes
- You can add roasted cashews too.
- Another method is to soak the almonds and make a smooth paste. This will be taking a little more time.
- I have blended raw almonds
- Once you saute in ghee the raw smell goes off.
- Garnish with any dry fruits of your choice.
- Always use freshly grated coconut for better taste.
- In case you are using frozen coconut , always use it at room temperature.
Badam kheer looks mouthwatering Preethi. Loved the use of ghee fried raisins and coconut for garnishing. A quick easy and delicious kheer to enjoy in fasting or feasting days.
The Badam Kheer looks so creamy and delicious! I love the addition of coconut, raisins and jaggery powder here. I make this kheer very differently. Would love to try out your version shortly.
Wow! Preethi this badam kheer is absolutely yum. I love it and the flavors of coconut and jaggery will make the kheer awesome. Bookmarking.
Badami paysam using jaggery and coconut is a new recipe to me . I normally make badam powder and add it to milk along with sugar . Will make this yumm creamy badaami paysa as per your recipe
Almond Kheer looks tasty and ideal for the fasting days. The addition of coconut must have enhanced the taste. Lovely one Preethi
This almond kheer looks so creamy and love that it has a generous amount of not only almonds but also coconut. The fresh coconut would make all the difference in the overall taste.A wonderful recipe for the upcoming festival.
Ahha, badami payasa looks perfect. Such a unique recipe.i love the addition of Desiccated coconut pieces in it.
Badam kheer is definitely a perfect dish for this festive season. The kheer looks so creamy and delicious.