Badam Payasam – பாதம் பாயாசம்


  • Almonds – 220g
  • Milk – 600ml
  • Sugar – 65g
  • Cardamom – 6
  • Cashew nuts – 20
  • Raisins – 10
  • Saffron – A pinch
  • Sugar – Required
  • Ghee – Required
  • Salt – Required

How to Prepare

Total Preparation Time: 20-30 minutes

  1. Wash almonds and soak it in water for 5 hours then remove the skin and grinned them like a smooth paste then keep aside
  2. Heat a pan with ghee, fry 20 cashewnuts, 10 raisins, cardamom for 2 minutes
  3. And heat a heavy bottomed pan, boil milk in medium flame and stir it for 2 minutes till it reaches 3/4 of its quantity
  4. Then add chopped almonds, cardamom powder, salt and stir it continuously for 1 minutes in low flame
  5. Then add sugar and stir it well for 1 minute, if the recipe is dried, add 50ml milk and required sugar in it then boil it for 2 minutes
  6. After that add ghee fried cashew nuts, raisins, 4 tsp ghee and stir it for 2 minutes, payasam should be in thick liquid condition
  7. Finally transfer it into a bowl and garnish with saffron
  8. Now the tasty Almond payasam is ready for serve

You may also like

15 thoughts on “Almond Payasam

  1. Excellent web site. A lot of helpful information here. I¦m sending it to a few buddies ans also sharing in delicious. And certainly, thanks on your sweat!

  2. I really like what you guys tend to be up too. Such clever work and reporting! Keep up the good works guys I’ve added you guys to blogroll.

  3. I loved as much as you will receive carried out right here. The sketch is tasteful, your authored subject matter stylish. nonetheless, you command get got an edginess over that you wish be delivering the following. unwell unquestionably come further formerly again as exactly the same nearly very often inside case you shield this increase.

  4. Hey there I am so excited I found your web site, I really found you by mistake, while I was researching on Digg for something else, Nonetheless I am here now and would just like to say kudos for a marvelous post and a all round thrilling blog (I also love the theme/design), I don’t have time to read it all at the minute but I have book-marked it and also added your RSS feeds, so when I have time I will be back to read a lot more, Please do keep up the awesome work.

  5. Howdy would you mind stating which blog platform you’re working with? I’m looking to start my own blog in the near future but I’m having a hard time choosing between BlogEngine/Wordpress/B2evolution and Drupal. The reason I ask is because your design and style seems different then most blogs and I’m looking for something completely unique. P.S Apologies for getting off-topic but I had to ask!

  6. Hi, i read your blog occasionally and i own a similar one and i was just curious if you get a lot of spam responses? If so how do you stop it, any plugin or anything you can recommend? I get so much lately it’s driving me mad so any support is very much appreciated.

  7. obviously like your website however you need to check the spelling on quite a few of your posts. Several of them are rife with spelling problems and I in finding it very bothersome to tell the reality however I’ll surely come again again.

  8. I just could not depart your web site before suggesting that I actually enjoyed the standard info a person provide for your visitors? Is going to be back often to check up on new posts

Leave a Reply

Your email address will not be published.

How to prepare Badam Payasam | Badam Payasam recipe | பாதம் பயாசம் Almond Payasam

how to prepare Badam Payasam

Badam Payasam recipe

Badam Payasam seivathu eppadi

Badam Payasam


பாதம் பாயாசம்

Almond Payasam