Malabar Persian Payasam
Persian payasam, a combination of dry fruits, is a result of persian influence in malabar.
Ingredientsfor 5 servings
- 75 g Almonds/Badam — ground
- 50 g Cashew nuts — ground
- 15 g Dates — chopped
- 3/4 litre Milk
- Saffron A pinch
- 50 g Sugar
- 1/4 A Condensed milk
- 25 g Ghee/butter
Preparation
Step 1
Place a pan on the stove and pour ghee. cook well ground almonds and cashew nut paste.
Step 2
Add chopped dates and stir for sometime till crisp.
Step 3
Add milk and keep stirring in low fire. Add sugar and stir till the quantity reduces to half.
Step 4
Add condensed milk and give it a good stir.
Step 5
Garnish with almond flakes and saffron.
Step 6
Malabar persian payasam is ready.
Tip
Keep stirring throughout — the cream that forms on the sides should be scraped back in. That is where the richness comes from.
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