Badam Kheer / Payasam is an exotic festive dish which is loaded with lots of richness and flavor .

It is very easy to make and has no fancy ingredients except almonds ,cardamom, milk and saffron strands.  Sugar is used as a sweetener.   Soaked almonds are ground to a fine paste with saffron and cardamom and simmered in boiling milk .

Mom used to stock up home made badam powder and I used to drink Badam milk during my school days as I was not a fan of malt based drinks . Badam payasam is an extension of Badam Doodh or Badam milk and a perfect dessert for all festive occasions or even get togethers .

Even beginners can easily make  badam Kheer due to the ease involved in the making of this payasam. I prepared this yummy and aromatic badam Kheer for our Tamil New Year's festival today .

To know more about ,how we celebrate Tamil New Year (Puthaandu) and the delicious spread we prepare ,check this post here .

Ingredients 

Method

• Soak the almonds in hot boiling water for mini1 hr . You can soak for 2 to 3 hours also. Deskin the badams and discard the skin.
• In a blender add the badams, cardamoms,  saffron ,1/2 cup milk and grind to a fine paste .
• Boil the 1/2 litre milk in a thick bottomed vessel . As the milk reaches its boiling point ,slowly add this badam paste and keep stirring on low flame and continue cooking until the raw flavor of almonds is lost .
• Lastly, add the sugar and continue to simmer till the kheer thickens .  You can add some saffron strands while the kheer is simmering. Turn off the stove and let it come to room temperature. 
• Serve this badam Kheer warm or chilled . 

Pin me up !!

 Onam is the harvest festival of Kerala and also the day to comomerate and celebrate Vamana and King Mahabali .Whole of Kerala and Malayalees world over celebrate the day with a lot of joy and happiness. Onam is a ten day festival and as per gregorian Calender falls anyday between August - September which coincides with the  Chingam Month as per Malayalam Alamanac on the star of Thiruvonam or Sravanam which is the 22nd star or Nakshatra.

Mahabali was a very generous and powerful king who ruled Kerala and there was abundant prosperity and happiness during his reign. It is believed that on this day King Mahabali or Maaveli visits the land of Kerala and rejoices with the people of the land . To welcome the King ,an elaborate rangoli or kolam using flowers is decorated at every home , a lavish spread known as Sadhya is prepared and the annual boat race is held by the State .

ONAM is the annual state festival of Kerala.

I have already posted almost all recipes prepared for a Sadhya on my blog .I will post the link below which can be used as a ready recokner. 

Today we shall see a very traditional and authentic sweet chakka Pradhaman made using Jackfruit Jam known as Chakka Varatti . I have already posted how to make chakka varatti during jackfruit season .

This paysam is really easy to make if we have the chakka varatti ready on hand . The other  version to make Chakka Pradhaman from scratch can be found here. 

Without further delay,let me get to the recipe quickly .

Method

• Blend the chakka varatti, grated coconut and jaggery with 1/4 cup water to a very fine paste .
• In a heavy pan ,heat the ghee and fry the coconut bits until they turn crisp and brown.
• Pour the blended paste to this fried coconut and bring it to a quick boil .
• Add the thick coconut milk in the end ,mix well and turn off the stove .Donot try to over cook or boil the Pradhaman after adding the coconut milk ..the Pradhaman will curdle .the heat is enough to cook the coconut milk and take away the raw smell.
• Delicious chakka Pradhaman is ready. 

Pin it up 

Sadhya recipes on the blog. Click on the individual items below to get detailed recipe

• Erissery
• Kootu Curry
• Puli inji 
• Avial 
• Kaalan
• Pulissery
• Cabbage thoran (coconut based curry)
• Beans carrot thoran
• Mambazha Pachadi
• Vellarikaai Pachadi
• Inji Thayir
• Sambar 
• Rasam
• Aval payasam
• Paal payasam
• Sambaram / Mor 
• Nendran Chips
• pappadam , pickle,curd etc