Go Back

BADAMI PAYASA / ALMOND KHEER

Preethi Prasad
Delicious , quick and Nutritious Payasa for any festive Occasion.
5 from 8 votes
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dessert
Cuisine Indian
Servings 4 People

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

  1. You can add roasted cashews too.
  2. Another method is to soak the almonds and make a smooth paste. This will be taking a little more time.
  3. I have blended raw almonds
  4. Once you saute in ghee the raw smell goes off.
  5. Garnish with any dry fruits of your choice.
  6. Always use freshly grated coconut for better taste.
  7. In case you are using frozen coconut , always use it at room temperature.
Keyword ALMOND KHEER, BADAMI PAYASA, FESTIVE SPECIAL, NAVRATRI SPECIAL, VEGETARIAN