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.
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