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Peda Payasam
Desserts
Payasam
Peda Payasam
L
By
Lakshmi RamNair
•
November 21, 2013
Peda Payasam
A deadly combo of Pedas and Payasam
Print Recipe
Pin Recipe
Prep Time
30
minutes
mins
Total Time
30
minutes
mins
Cuisine
Kerala
Servings
3
people
Ingredients
1x
2x
3x
Ingredients for Peda:
Milk
powder
¾ cup
200
grams
Condensed
milk
½
tablespoon
Ghee
Saffron
A pinch
Nutmeg
powder
A pinch
Cardamom
powder
A pinch
Crushed almonds
A few
Crushed pistachios
A few
Ingredients for Payasam:
½
litre
Milk
½
cup
Milk
powder
¼
to
Condensed
milk
depends upon your preference of sweetness
1
tablespoon
Cooked sago
1
tablespoon
Roasted almond powder
Saffron
A pinch for garnishing
1
teaspoon
Roasted
pistachio
powder
Instructions
To make pedas:-
Mix the
milk
powder, condensed
milk
and
ghee
in a large microwave safe bowl.
:- There shouldn’t be any lumps.
Microwave on high for 1 minute.
Add
saffron
,
nutmeg
powder and
cardamom
powder and give a mix.
Microwave on high for 1 more minute. Take it out and stir again. Again microwave for 1 minute. Remove from the oven and mix again.
:- The mixture would thicken. If not, microwave on high for 30 seconds. Mine was ready by this time.
Allow it to cool down a bit.
Apply
ghee
on your palms and start shaping the pedas.
:- I used a mould to shape the pedas.
Apply
ghee
on the mould.
Place a pinch of crushed almonds and pistachios in the centre of the mould and fill it with the peda mixture. Invert and place it on a wide plate.
To make payasam:-
Mix
milk
,
milk
powder and condensed
milk
in a bowl without any lumps.
Transfer it to a saucepan and let it boil. Keep stirring at regular intervals. Otherwise it would stick to the bottom of the pan.
When it reduces to ¾th, add in the cooked sago and roasted almond powder and mix well.
When it becomes thick but still in pouring consistency, turn off the heat.
Allow it to cool.
Final Step:-
Transfer the pedas to a serving bowl.
Pour the payasam/kheer mixture over it.
Garnish with
pistachio
powder and
saffron
.
Tried this recipe?
Let us know
how it was!
L
written by
Lakshmi RamNair
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