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Badam Saggubiyyam Payasam | Easy Almond Sabudana Kheer with Saffron | payasam recipe

Desserts & Drinks | vegetarian

Ingredients

  • For the badam saffron paste
  • 18-20 almonds (badam)
  • 1/2 pinch saffron
  • 1/4 cup milk
  • For the payasam
  • 1/2 cup saggubiyyam (sabudana), soaked for 30 mins
  • 2 cups water
  • 750 ml milk
  • 3 tbsp chopped almonds
  • 1 pinch nutmeg or cardamom powder
  • 1/2 - 3/4 cup sugar or condensed milk
  • For garnish
  • Almond flakes

Instructions

  1. Soak 18-20 almonds for 2-3 hours, or boil them for 15-20 mins. Remove the skin from the almonds.
  2. Add the peeled badam to a mixer jar with 1/2 pinch saffron and 1/4 cup milk. Grind to a smooth paste.
  3. Add 1/2 cup soaked saggubiyyam and 2 cups water to a pan. Boil until the sabudana turns slightly translucent. Keep stirring in between or it will stick.
  4. Pour in 750 ml milk and boil until the sabudana is fully translucent. Add 3 tbsp chopped almonds while the milk boils.
  5. Add the badam saffron paste and 1 pinch nutmeg or cardamom powder. Combine well. Add 1/2 cup to 3/4 cup sugar or condensed milk and combine well.
  6. Let the payasam come to a rolling boil on high flame, stirring at small intervals. Cool and enjoy your Badam Saggubiyyam Payasam warm or chilled, topped with some more almond flakes.