Intrigued by the title? Me too! When my hands landed up on the book called ‘Malabar Cuisine‘ that I had ordered through Amazon a couple of months ago, this is the first recipe that caught my attention.You may wonder why do I keep buying books that are related to Malabar cooking, when I am from the Malabar side. It is mainly because there are so many forgotten recipes, that I had eaten during my childhood, but have not had it since then for many many years. Some of these books have really helped me discover some of those forgotten tastes, that I have recorded here and would continue to record. But this payasam was something of the first kind for me….
Just before moving on, the Shhh Cooking Challenge that was started by Priya akka sometime back was on hold for the past few months due to her other commitments and thanks to Mayuriji’s interest, the challenge has again started this month. You can find my older posts done for this challenge here. This month, I have been paired with Nirmala who blogs at Nirmala’s Kitchen and the ingredients she gave me were condensed milk and almonds. The first thing I do in such cases is browse through my growing list of drafts and suddenly I remembered this delicious payasam I had made for the breaking of the fast on the Arafah day fast (Dhul Hijja 9). And it had both the ingredients she had suggested! So I was saved of having to cook with those ingredients for the challenge! Hehe.. As per the book, “The Arabs had brought in dry fruits to Malabar. Almonds, pista and dates have become indispensable to most dishes. This drink is made out of ingredients from ingredients from Persia and this is why it is named Persian Payasam.” So there you go, this is the delightful payasam I am sharing as a part of this challenge.
Do check out what Nirmala made with the ingredients that I had provided her!
- 75 gms almonds
- 50 gms cashew nuts
- 1 tbsp ghee
- 6 dates, deseeded and chopped
- 750 ml full fat milk
- 2 tbsp sugar
- 2 tbsp condensed milk
- A big pinch of saffron strands
- Grind the almonds and cashew nuts into a powder.
- Heat ghee in a saucepan. Add the ground nuts powder and saute till a nice aroma comes.
- Add the dates and saute for a couple of minutes
- Pour in the milk and allow it to come to a rolling boil. Keep stirring occassionally.
- Add the sugar and continue to cook till the mixture reduces to ¾ and the mixture thickens.
- Add the condensed milk and safrron strands and cook for another five minutes.
- Serve warm or cold garnished with chopped almonds. Tastes awesome both ways!