Payasam, popularly known as Kheer, has been a part of the ancient Indian diet. First mentioned in ancient Indian literature, it’s made of a mixture of rice, milk, and sugar, a formula that has lasted for more than two thousand years now! While earlier it was mainly served as Prasad to devotees in temples, today it goes beyond that. Payasam does play a crucial role during most Hindu festivals and pujas, as it is offered to the Gods as naivedhyam, but it has also made a presence in every home for even simple occasions like birthdays, parties, or special meal. Usually made by boiling together rice, milk, and sugar/jaggery, this dish is enjoyed as a rich dessert during get-togethers. However, today rice is also swapped with a lot of different substitutes like millet, bulgur wheat, tapioca, vermicelli, and dals, to suit every individual’s preference. With so many different variations made in different regions, today we’ve brought forward a special Payasam recipe that beautifully combines vermicelli, milk, sugar, and almonds.

Cooking Time: 30 Mins

Ingredients:

Ghee 2 tbsp
Vermicelli 1 cup
Milk 2 cups
Soaked Almond Paste (Almond+Milk) 2 tbsps
Sugar 3/4 cup
MAS Almond Drink Mix 30 gm
Cardamom (Optional) 1 tbsp
Dry Almond Powder 20 gm
Roasted Dry Fruit As per your taste

Method:

  1. Roast vermicelli in ghee until golden brown in colour on low heat in a heavy bottom pan.
  2. Boil milk in another pan, add MAS Almond Drink Mix, Sugar, and dry almond powder, and reduce the milk to 3/4th.
  3. Add the roasted
    vermicelli & soaked almond paste and cook until a thick consistency is achieved. Simmer until the vermicelli softens.
  4. Sprinkle cardamom powder and garnish with roasted dry fruits.

Soaked Almond Paste Method:

  • Take soaked/blanched almond, add little milk and blend together to form a paste.