Jeedipappu Payasam (Kaju Kheer)

What I used:

Milk : 1 1/4 cup
Unsalted Cashews : 1/2 cup
Sugar : 1/3 cup
Non fat milk powder : 3 tbs
Water : 1 to 2 tbs
Sliced almonds : few
Ghee : 1 tsp

How I did:

• Soak cashews in water for an hour or more. Drain and grind them into smooth paste.
• Combine cashew paste and milk in a saucepan and bring it to boil stirring in between.
• Make a paste by dissolve milk powder in 1 or 2 tbs of water. Add sugar and milk powder paste to the boiling milk and cook until all the sugar is melted and it comes to a boil stirring continuously.
• You can completely avoid milk powder and add 1 or 2 more tablespoons of sugar for the sweetness which it gives but the milk has to be boiled for quite a long time to thicken.
• Switch off the stove and transfer to the serving dish.
• In a pan heat a little ghee and toss the almond slices in it for a while.
• Sprinkle these almond slices on to the payasam.
• Serve as a dessert.

Sending this recipe to "Celebrate Sweets - Kheer" event hosted by Ayeesha of Taste of Pearl City started by Nivedita.