Badam Halwa Tamil Style

Ingredients

• - almond halwa
• - 1 litre full-fat milk or coconut milk
• - 3/4 cup jaggery or sugar
• - 3 tbsp ghee
• - 1/2 tsp cardamom powder
• - 2 tbsp cashews and raisins

Method

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
2. Prepare almond halwa: If a grain or dal, wash and soak 20 to 30 minutes. Drain before use.
3. Use full-fat milk: Heat 1 litre full-fat milk in a heavy-bottomed pot on medium heat, stirring constantly.
4. 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.
5. 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.
6. 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.
7. Cardamom and saffron: Add 1/2 teaspoon freshly ground cardamom powder. Add a pinch of saffron soaked in 2 tablespoons warm milk.
8. Fry garnishes: Heat 1 tablespoon ghee. Fry 2 tablespoons cashews until golden. Add 2 tablespoons raisins 30 seconds. Pour everything into the payasam.
9. Final taste: Adjust sweetness and consistency.
10. Serve: Serve warm or chilled. Thickens when refrigerated — thin with warm milk before serving. Keeps 2 to 3 days refrigerated.