இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Badam Javvarisi Payasam is a delicious and healthy kheer. Generally, javvarisi payasam, semiya payasam, paal payasam are prepared for special occasions but this payasam is an innovative one, as it is a combination of badam kheer and javvarisi payasam. Everyone at home will love to eat innovative dishes with different flavours like this. This payasam is great for all occasions and festivals.

Some tips to make delicious Badam Payasam

• Use quality almonds for payasam.
• The payasam is delicious if you use full-fat milk without adding water.
• Stir sago pearls from time to time while cooking, to avoid burning.
• You can add sugar to your taste.
• Adding saffron is optional.
• You can also add semiya instead of javvarisi.

Other Payasam Varieties –  Carrot Payasam, Caramel Payasam, Rava Payasam, Moong dal payasam, Sago payasam, Millet payasam, Paruppu Payasam.

Other Sweet Varieties – Malai Kulfi, Milk Sarbath, Chana Dal Kheer, Carrot Milkshake, Foxtail Millet Payasam, Broken Wheat Kesari, Milk Cake, Wheat Biscuit, Wheat Flour Gulab Jamun, Ghee Mysore Pak, Rosbora Sweet, Nutella Brownie, Sabudana Kheer, Carrot Kheer, Rava Payasam, Wheat Flour Gulab Jamun.

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Badam Javvarisi payasam

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Almond and sago pearls pudding

Course: Dessert

Cuisine: Indian

Keyword: almond payasam, javvarisi payasam

Author: Sivagami Meganathan

Ingredients

• Almonds - 1 cup - 150g
• Milk -1 ½ liter + ¼ cup
• Javvarisi/Sago pearls - 1 cup - 150g
• Sugar - 1 cup - 200g
• Saffron - 1 pinch
• Cardamom - 4
• Ghee - 2 tsp
• Cashew nuts - 10
• Raisins - 10 

Instructions

1. Add 1 cup of almonds to a bowl.

2. Soak in hot water.

3. Soak for 15 to 20 minutes and then squeeze to peel off the skin.

4. Add the peeled almonds to a mixing jar, add the required amount of water and grind finely.

5. Add a pinch of saffron to a small bowl. Add a ¼  cup of milk and soak.

6. Add 1 ½ litre of milk to a bowl and bring to a boil.

7. Once done, keep it aside.

8. Add 1 cup of javvarisi/sago pearls to a pan.

9. Add the required amount of water, and bring to a boil over medium heat.

10. When it becomes soft and glassy, ​​add the boiled milk and mix.

11. After 5 minutes, add the almond paste and boil over medium heat for 5 - 6 minutes.

12. Add a cup of sugar to it.

13. Mix well until sugar is dissolved and add saffron milk.

14. Then crush 4 cardamoms and add.

15. Add cashews and raisins roasted in ghee.

16. Mix everything well and then turn off the flame and serve.

இந்த ரெசிபியை தமிழில் படிப்பதற்கு கிளிக் செய்யவும்

Method

Step by Step Pictures

1. Add 1 cup of almonds to a bowl.

   

2. Soak in hot water.

   

3. Soak for 15 to 20 minutes and then squeeze to peel off the skin.

   

4. Add the peeled almonds to a mixing jar, add the required amount of water and grind finely.

   

   

5. Add a pinch of saffron to a small bowl. Add a ¼  cup of milk and soak.

   

6. Add 1 ½ litre of milk to a bowl and bring to a boil.

   

7. Once done, keep it aside.

   

8. Add 1 cup of javvarisi/sago pearls to a pan.

   

9. Add the required amount of water, and bring to a boil over medium heat.

   

10. When it becomes soft and glassy, ​​add the boiled milk and mix.

    

    

    

11. After 5 minutes, add the almond paste and boil over medium heat for 5 – 6 minutes.

    

    

12. Add a cup of sugar to it.

    

13. Mix well until sugar is dissolved and add saffron milk.

    

14. Then crush 4 cardamoms and add.

    

15. Add cashews and raisins roasted in ghee.

    

16. Mix everything well and then turn off the flame and serve.