NZ now: cook

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<b><span style="font-family: "Verdana","sans-serif"; font-size: 21.5pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Almound Payasam:<o:p></o:p></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__yxh7A-bqzgNhZcBVMdKhji7PS2h9xHXYmDqNK6v6On7gSVCKROEI9ocOg4ddfYBvy1JLHP26aUKumsQN29svnDYXdc0aPsvmar0XlXINekV21bcNlImp2zSQG8kkvMcx2DpnvL7793w/s1600/almond-payasam-1726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__yxh7A-bqzgNhZcBVMdKhji7PS2h9xHXYmDqNK6v6On7gSVCKROEI9ocOg4ddfYBvy1JLHP26aUKumsQN29svnDYXdc0aPsvmar0XlXINekV21bcNlImp2zSQG8kkvMcx2DpnvL7793w/s1600/almond-payasam-1726.jpg" width="241" /></a></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 21.5pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><br /></span></b></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 21.5pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients:</span></b><b><span style="font-family: "Times New Roman","serif"; font-size: 22.0pt; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
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<span style="color: #0d0d0d; font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">3/4 cup</span><span style="color: #0d0d0d; font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><a href="http://www.tarladalal.com/glossary-almonds-378i"><b><span style="color: windowtext; font-family: "inherit","serif"; font-size: 19.0pt; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">almonds (badam)</span></b></a><br />
<span style="color: #0d0d0d;">5 cups</span></span><span style="color: #0d0d0d; font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #0d0d0d; font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">(1 litre)</span><span style="color: #0d0d0d; font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><a href="http://www.tarladalal.com/glossary-milk-514i"><b><span style="color: windowtext; font-family: "inherit","serif"; font-size: 19.0pt; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">milk</span></b></a><br />
<span style="color: #0d0d0d;">1/2 cup</span></span><span style="color: #0d0d0d; font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><a href="http://www.tarladalal.com/glossary-sugar-278i"><b><span style="color: windowtext; font-family: "inherit","serif"; font-size: 19.0pt; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">sugar</span></b></a><span style="color: #0d0d0d;"><br />
1/2 tsp</span></span><span style="color: #0d0d0d; font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><a href="http://www.tarladalal.com/glossary-cardamom-powder-265i"><b><span style="color: windowtext; font-family: "inherit","serif"; font-size: 19.0pt; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">cardamom (elaichi)
powder</span></b></a></span><span style="color: #0d0d0d; font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #0d0d0d; font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">(optional)<br />
1 tsp</span><span style="color: #0d0d0d; font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><a href="http://www.tarladalal.com/glossary-nutmeg-468i"><b><span style="color: windowtext; font-family: "inherit","serif"; font-size: 19.0pt; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">nutmeg (jaiphal)</span></b></a></span><span style="color: #0d0d0d; font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="color: #0d0d0d; font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">powder (optional)<br />
1 tsp</span><span style="color: #0d0d0d; font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><a href="http://www.tarladalal.com/glossary-saffron-520i"><b><span style="color: windowtext; font-family: "inherit","serif"; font-size: 19.0pt; mso-bidi-font-size: 11.0pt; text-decoration: none; text-underline: none;">saffron (kesar)
strands </span></b></a><o:p></o:p></span></div>
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<b><span style="font-family: "Verdana","sans-serif"; font-size: 21.5pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Method:</span></b><b><span style="background: white; font-family: "Verdana","sans-serif"; font-size: 20.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
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<span style="background: white; color: #222222; font-family: "Verdana","sans-serif"; font-size: 17.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Soak the almonds in hot water for 2 hours. Drain, remove the
skin and blend in a mixer to a fine paste. Keep aside.</span><span style="background: white; color: #1679b3; font-family: "Verdana","sans-serif"; font-size: 17.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-family: "Verdana","sans-serif"; font-size: 17.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Boil the milk in a heavy-bottomed vessel till it is reduced
to ¾ of its quantity, while stirring continuously.</span><span style="background: white; color: #1679b3; font-family: "Verdana","sans-serif"; font-size: 17.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-family: "Verdana","sans-serif"; font-size: 17.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Add the almond paste, sugar, cardamom powder, nutmeg powder
and saffron, mix well and simmer for 5 minutes, while stirring continuously.
Keep aside.</span><span style="background: white; color: #1679b3; font-family: "Verdana","sans-serif"; font-size: 17.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-family: "Verdana","sans-serif"; font-size: 17.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">When it cools completely, refrigerate at least for 2 hours.</span><span style="background: white; color: #1679b3; font-family: "Verdana","sans-serif"; font-size: 17.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="background: white; color: #222222; font-family: "Verdana","sans-serif"; font-size: 17.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Serve chilled.</span><span style="background: white; color: #1679b3; font-family: "Verdana","sans-serif"; font-size: 17.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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