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Almond And Cashew Delight (badam Mundiri Payasam)

Almond And Cashew Delight (badam Mundiri Payasam)
Almond And Cashew Delight (badam Mundiri Payasam)
  • Prep time
  • Cooking time
  • Serves6 Person(s)
  • CategoryVeg
  • Cuisine TypeIndian
  • Good for Beverages
About this Recipe

An easy to make festival recipe that tastes delicious.Creamy kheer with the richness of milk, almonds and cashew. Make any special occasion memorable with this dessert...

Ingredients & Quantity
  • Cashews 10 and Almonds 12 to 15
  • Chana dal 2 tb spoons
  • Chopped nuts 2 tb spoons
  • Ghee 2 tea spoons
  • Whole Milk 1 litre and Sugar 250 gms
How to cook?
  1. Soak Almonds in warm water for an hour and remove the skins and keep aside. Saok the cashews in 4 tb spoon of hot milk.  
  2. Almond And Cashew Delight (badam Mundiri Payasam)
  3. Heat a wok with 2 tea spoons of ghee and roast the chana dal till it becomes golden colour.Soak it in 1/4 cup of warm milk for 30 minutes. 
  4. Almond And Cashew Delight (badam Mundiri Payasam)
  5. Grind them all together to paste adding the milk used for soaking.
  6. Almond And Cashew Delight (badam Mundiri Payasam)
  7. Boil the milk in a heavy bottomed wok. Once it boils well and becomes 3/4 of quanity. Now add the ground paste to the boiling milk in low flame and keep stirring without any lumps.
  8. It will take atleast 15 minutes for the ground nuts to cook well and the raw smell to go. If the stuff gets thicken while stirring add some more milk. Finally add the sugar and stir well for few seconds. 2 strings of saffron soaked in warm milk can be added at this stage Switch off the stove.
  9. This kheer does not need any cardamom. It has the rich flavor of the creamy milk, cashew, roasted chana dal and the almond. Garnish with roasted nuts. Serve hot or chill.
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