Creamy Cashew & Almond Payasam: A Rich Indian Dessert
1 hour 30 minutes
1187 reads
About Creamy Cashew & Almond Payasam: A Rich Indian Dessert
Experience pure bliss with Creamy Cashew & Almond Payasam, a luxurious Indian dessert perfect for any celebration. Its velvety texture and rich, delicate flavors will tantalize your taste buds.This easy recipe blends creamy milk with the sweetness of almonds and cashews, enhanced by the nutty aroma of roasted chana dal and a touch of ghee. Imagine the warm, comforting scent filling your kitchen!Served warm or chilled, this unforgettable treat is a symphony of flavors that will impress your loved ones and transport you to a world of decadent delight.
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Recipe Time & More
Prep45 minutes
Cook45 minutes
Total1 hour 30 minutes
Ingredients
Instructions
- Soak the almonds in warm water for an hour. Remove the skins and set aside. Separately, soak the cashews in ¼ cup of warm milk.
- In a wok or large pan, heat the ghee over medium heat. Add the chana dal and roast until golden brown. This enhances the nutty flavor. Soak the roasted chana dal in ¼ cup of warm milk for 30 minutes to soften.
- Combine the blanched almonds, soaked cashews, roasted chana dal, and the milk used for soaking in a blender. Grind to a smooth paste.
- In a heavy-bottomed pot or wok, bring the 1 liter of milk to a boil over medium heat. Reduce the heat to low and simmer until the milk reduces to about ¾ of its original volume. This concentrates the milk's flavor and creates a richer payasam.
- Slowly add the ground nut paste to the simmering milk, stirring constantly to prevent lumps. Continue to cook for about 15 minutes, or until the raw smell of the nuts disappears and the mixture thickens slightly. If the payasam becomes too thick, add a little more milk to achieve the desired consistency.
- Add sugar to taste and stir well. Optionally, add a few strands of saffron soaked in warm milk for a beautiful golden hue and a subtle floral aroma. Remove from heat.
- Garnish with chopped nuts. Serve the Creamy Cashew & Almond Payasam warm or chilled.
Recipe Notes
Good To Know
- For a richer texture and enhanced nutty flavor, lightly toast the almonds and cashews in ghee before grinding them or adding to the payasam.
- If you prefer a smoother consistency, blend the soaked nuts into a fine paste with a little milk before incorporating into the simmering mixture.
- To infuse an extra layer of aroma, add a pinch of saffron soaked in warm milk or a few drops of rose water just before serving.
- This payasam can be served both warm and chilled.
Expert Tips
- Adjust the sweetness of the payasam to your liking by adding more or less sugar/jaggery.
- For a vegan version, substitute the milk with almond milk or coconut milk and the ghee with coconut oil.
- If using vermicelli or rice in your payasam, roast them lightly before adding them to the milk for a deeper flavor.
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 3 days. Garnish with additional slivered nuts before serving.
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Recipe Nutrition
Calories: 1084kcalCarbohydrates: 53gProtein: 30gFat: 89gPolyunsaturated Fat: 26.7gMonounsaturated Fat: 53.4gCholesterol: 1mgFiber: 10gSugar: 8g
Subhashni Venkatesh
Articles: 165
5 Comments
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This looks perfect! Thanks for posting.
This is amazing! Excited to make it.
So delicious! Excited to make it.
Absolutely wonderful! Can’t wait to make it.
This looks so good! Appreciate the share.