– SB: 8.6.12 (purport)

Tamil pāyasam and its etymon Sanskrit pāyasa, originally in sense ‘made of milk’ from payas milk.

Poori Payasam

A traditional Thanjavur dish made during Deepavali

**Ingredients**

Semolina(Rava) – 1 cup

Ghee – 1 tsp

Milk – 2 -3 tbsp (to make pooris)

Sugar – a pinch

Salt – a pinch

Water – 1/2 cup

Almond pulp – 1/2 cup

Sugar – 5-7 tbsp

Milk – 500 ml (to make badam kheer)

Saffron soaked milk – 2 tsp

**Method to make Pooris**

Mix the rava, salt, sugar, ghee and 2 tbspn milk well and let it rest for 10 minutes.

After 10 mins, make a stiff dough (add water only if needed).

To make pooris, divide the dough into equal sized small balls, flatten them and roll them into small round discs with a rolling pin and deep fry them in ghee or oil. Strain and remove the poori from oil when they puff up and turn golden brown in colour.

**For the almond pulp**

Soak 1/2 cup almonds in hot water for an hour. After an hour, strain the almonds, remove the skin and grind them with a little water to a thick paste/pulp.

**Badam Kheer**

Boil 2 cups water in a thick bottomed sauce pan. Reduce the heat to low-medium and add almond pulp to boiling water. Keep stirring as the mixture thickens and the raw smell fades.

Now add 3 cups boiled milk and soaked saffron. You can adjust the quantity of milk according to the desired thickness. Now add 4 tblspn sugar or according to taste. Boil until the sugar melts and blends well. Your badam Kheer is ready.

Add the fried pooris to the Badam kheer (warm or chilled) and let it soak for 3 to 4 minutes. Now Poori Payasam is ready to be offered to Gopalji!! serving.

Tips à Do not use all the badam kheer as the pooris tend to absorb. Keep some handy to add over the pooris, just before serving.