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A Special Dessert With Badam Milk And Sago
Published On: 08 Feb 2013
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
Soak sago for half hour, drain water completely and keep aside.
Soak the almonds in warm water for half hour, drain water, remove the outer brown layer and grind into fine paste. Add two cups of water and churn well in the blender.
Fry the dry fruits in ghee separately and keep aside.
Take a deep bottomed vessel, add sago first and then add milk and boil till sago turn transparent. Add the almond extract(badam milk), milk powder or kowa and sugar and boil well stirring constantly. After three minutes add condensed milk and cardamom powder.
Add the remaining ghee and resins and stir well.
After the cooking is done, top the payasam with cashew nuts and raisins. Serve hot.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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