Badam (almond) – 25 – 30 almonds.
Milk – ½ litre
Sugar – ¼ cup
Elachi (cardamom) powder – 1/ tbsp
Ghee – 2 tbsp
Preparation of Payasam (kheer):
- Soak almonds for 30 mins and grind it as a paste.
- Heat ghee in a pan, elaichi powder, almond paste and fry lightly.
- Add milk and boil it for 30 – 35 mins in a medium flame. Stir it frequently so that it will not get stick to the bottom of the vessel.
- Boil it well till it becomes slightly thick. Remove from flame.
Cool it and serve.
You can add 3 tbsp of fresh milk cream to it.
You can also use ¼ cup of powdered or shredded almond instead of paste.