The famous Indian dessert with the richness of almonds
- Blanch, peel and grind the almonds into a coarse paste. Mix into half the quantity of milk (unboiled) and set aside.
- Pour the remaining milk in a thick bottomed vessel and bring to a boil. Add the sugar and simmer for 5-7 minutes.
- Gently pour in the milk with the almond paste, stirring continuously until it comes to a boil. Mix the saffron in 1 tablespoon of warm milk and rub until the milk turns orange. Pour into the payasam just before taking off the flame.
- Add the cardamom powder and decorate with pistachio slivers. Serve hot or at room temperature.