Indulge in a bowl of luxurious Badam Payasam, a classic almond pudding cherished across Indian homes for festive celebrations and special occasions. This creamy dessert is made by blending soaked and peeled almonds into a rich paste and simmering it gently in full cream milk infused with saffron. The result is a decadent, velvet-smooth payasam, enhanced with golden cashews, raisins, and a hint of cardamom for both depth and fragrance. Topped with vibrant pistachios, Badam Payasam transforms simple ingredients into a royal treat bursting with sweet, nutty flavors.
Resembling the beloved rice kheer but uniquely enriched by almonds, Badam Payasam is as nourishing as it is delightful—making it a perfect choice for family gatherings or to impress guests. The natural richness of almonds makes this dessert wonderfully satisfying, and the absence of artificial flavorings lets the real ingredients shine. Serve it warm for comforting coziness or chilled for an elegant finish—either way, its mesmerizing aroma and creamy texture are sure to win hearts. Discover the magic as you stir, simmer, and savor this traditional favorite.
Badam Payasam Recipe
Print RecipeIngredients
- ¾ cup almonds (badam)
- 3 cup hot water, for soaking
- 1 tsp ghee (clarified butter)
- 5 cashews (kaju), chopped
- 2 tbsp raisins (kishmish)
- 5 cup full cream milk
- ½ tsp saffron strands (kesar)
- ¼ cup sugar
- ¼ tsp cardamom powder
- 2 tbsp pistachios, for garnishing
- 1 tsp butter
- ¼ cup milk
- ½ cup milk powder
Instructions
Begin by soaking the almonds in hot water for 30 minutes; once softened, peel and blend them into a smooth paste using a splash of milk.
Heat a heavy-bottomed pot and add full cream milk along with saffron, bringing it to a boil. Reduce the flame and let it simmer until the milk reduces and thickens, about 15 minutes.
Meanwhile, in a pan, melt a teaspoon of ghee and sauté chopped cashews and raisins until golden. Set aside for garnish.
Stir the prepared almond paste into the thickened milk and continue simmering until the mixture turns creamy—around 5 minutes.
In a separate bowl, mix milk powder with ¼ cup milk until smooth, then add this to the pot, stirring continuously to avoid lumps.
Mix in sugar and cook for another 2 minutes until fully dissolved. Sprinkle in cardamom powder and stir well.
Fold in the sautéed nuts and raisins, allowing the flavors to blend.
Serve your Badam Payasam warm or chilled, garnished generously with chopped pistachios.
Notes
Tips:
Always peel the almonds thoroughly after soaking for the smoothest texture., Feel free to substitute or combine cashews, pistachios, or even walnuts for a twist in flavor and crunch., This payasam thickens as it cools; add a splash of milk before serving if needed to reach your desired consistency., For a healthier, lighter version, reduce or skip the sugar—evaporated milk offers natural sweetness., Enjoy it cold for a refreshing treat, or serve warm for a traditional touch.