A variety of payasam made with roasted chickpea flour (beasn) and rich, creamy milk. Garnished with cashews and served chilled.
Boil the milk in a saucepan and keep it warm.
If cashews are not roasted, roast them in a teaspoon of ghee.
Soaking almonds: Soak almonds in hot water for about 15 minutes. Then remove the skin and grind it to a smooth paste. You can use little water or milk to grind it.
Roasting Gram flour: Roast the gram flour in ghee until it starts changing colour (for about 3 - 4 minutes) and the flour emits a nice aroma. Let it cool completely.
Making besan and almond paste: Then add half cup of milk to the gram flour and mix it well. Whisk until it is a smooth paste without any lumps.
Now mix the ground almond paste to it. Once again, stir well to ensure no lumps.
Pour this mixture into a heavy bottomed pan and keep stirring continuously on a low flame for about 6 to 7 minutes. The mixture will thicken further and quickly starts forming lumps if you don't stir..
Once the raw smell of the gram flour goes off completely, add sugar. Mix well. Then add the boiled milk in batches and both condensed milk & saffron (if using). Keep it on the flame for another 5 minutes and turn off or just until sugar dissolves completely.
Add the roasted cashews, pistachios and cardamom powder and salt.
Serving: Refrigerate and serve chill.
Kadalai Mavu Payasam https://www.themagicsaucepan.com/desserts/payasam/kadalai-mavu-payasam-besan-kheer