Badam Halwa Tamil Style

Method

1. 1

   About payasam: Payasam is the sacred South Indian dessert, offered to deities and served at all celebrations. This version features almond halwa and jaggery. Traditional Tamil Nadu sweet. Tamil Nadu almond halwa — pure, rich and aromatic with saffron

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   Prepare almond halwa: If a grain or dal, wash and soak 20 to 30 minutes. Drain before use.

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   Use full-fat milk: Heat 1 litre full-fat milk in a heavy-bottomed pot on medium heat, stirring constantly.

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   Cook almond halwa in milk: Add prepared almond halwa to hot milk. Reduce to medium-low. Cook uncovered, stirring every 3 to 4 minutes, for 20 to 30 minutes until completely soft. Scrape sides regularly.

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   Add jaggery: Add 3/4 cup jaggery. If using jaggery, dissolve in 2 tablespoons warm water and strain first. Stir until fully dissolved. Taste and adjust sweetness.

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   Simmer to consistency: Simmer on low heat 5 to 8 more minutes. The payasam should coat the back of a spoon. It thickens as it cools — remove from heat slightly thinner than desired.

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   Cardamom and saffron: Add 1/2 teaspoon freshly ground cardamom powder. Add a pinch of saffron soaked in 2 tablespoons warm milk.

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   Fry garnishes: Heat 1 tablespoon ghee. Fry 2 tablespoons cashews until golden. Add 2 tablespoons raisins 30 seconds. Pour everything into the payasam.

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   Final taste: Adjust sweetness and consistency.

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    Serve: Serve warm or chilled. Thickens when refrigerated — thin with warm milk before serving. Keeps 2 to 3 days refrigerated.