Kadalai Mavu Payasam | Besan Kheer

Kadalai Mavu Payasam | Besan Kheer- Payasam made of rich, creamy milk and roasted chickpea ( besan ) flour. A unique and tasty kheer for any festive occasions. So in this Diwali, impress your guests with this unique Besan  kheer.

Come any festival, a sweetmeat is a must in any South Indian house. Since we have so many festivals and each has a mandatory custom of offering to God, some sweet or the other will be made on a frequent basis. For such occasions, I prefer making Payasams over other sweet dishes. Today's recipe is one variety made with Gram flour (Besan). The flour gives a nice rich texture and a nutty flavour. A simple low-fat recipe that is super delicious.

Things to keep in mind while preparing kadalamavu payasam (besan kheer)

1. Never add the gram flour (besan) directly in hot milk. It will become a disaster. Separately mix besan by adding water or cold milk in small batches and mix it well. Use your hand to mix well. 
2. Inspite of the above measures, it may still form lumps. So, when adding the besan & almond mixture, keep the flame on low and keep stirring it frequently. Pour the besam nixture in a saucepan and then light the stove.
3. The same goes for almond flour or almond paste. It clumps easily giving the dish an undesired texture and taste.

Making Vegan besan kheer

If you are a vegan, you can still make this recipe. Substitute milk with almond milk & skip ghee and dry roast the flour. Even though ghee gives a good aroma, you can use it without as well. 

Click here to see other varieties of Payasam

Chickpea flour or Besan

Besan is not exactly chickpea flour but for those living in places where besan is hard to get, go ahead and substitute with chickpea flour. You can use it in the same proportion.

Besan is very common in Indian kitchens. From savoury to sweets, Besan or gram flour or chickpea flour has multiple uses.

1. Used as a thickening agent in gravies like Kadhi, gothsu, besan masala roti, ladoo etc... It is a gluten-free ingredient.
2. It is used to make Indian fritters like Pakoras and bhajis.
3. We add curd/ yogurt to many gravies. In order to prevent the curd from curdling, mix it with a teaspoon of besan and then add that.

Tips and Suggestions

• Besan is used as a thickening agent in the Indian cuisine and it thickens quickly. Hence very less amount is sufficient.
• Also, you need to keep stirring it frequently to prevent it from getting burnt in the bottom. It forms lumps easily. Hence mixing it in water before adding milk is important.
• Even then there are chances of lumps forming in the payasam. If that happens, before adding the cashews, give a quick pulse in the mixer or in a blender. A quick one is enough. 
• I love adding salt in payasam. It really helps in elevating the taste to the next level. 
• If you are a vegan, you can still make this recipe. Substitute milk with almond milk & ghee with coconut oil or use vegan ghee or butter or . The fat helps in roasting the flour. Even though ghee gives a good aroma, you can use it without as well. 

More Besan | Chickpea flour Indian recipes

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Kadalai Mavu Payasam

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

A variety of payasam made with roasted chickpea flour (beasn) and rich, creamy milk. Garnished with cashews and served chilled.  

Course: Dessert

Cuisine: Indian, Tamil Nadu

Servings: 4 to 5

Author: Nisha

Ingredients

• 1 tablespoon ghee (Indian clarified butter)
• 3 tablespoons kadalai Mavu (besan) | chickpea flour
• 2.5 cups milk, divided
• 1 tablespoon almond
• ⅓ to ½ cup sugar, depends on your taste
• ¼ teaspoon cardamom powder
• 2 tablespoons broken cashews (roasted & unsalted)
• 1 tablespoon sliced pistachios
• 1 tablespoon condensed milk optional, reduce the sugar
• a pinch of salt (optional)
• a pinch of saffron (optional)

Instructions

Prep work

1. Boil the milk in a saucepan and keep it warm. 

   If cashews are not roasted, roast them in a teaspoon of ghee. 

2. 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. 

3. 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. 

4. 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.
   

5. Now mix the ground almond paste to it. Once again, stir well to ensure no lumps. 

Making the payasam

1. 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.. 

2. 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. 

3. Add the roasted cashews, pistachios and cardamom powder and salt. 

4. Serving: Refrigerate and serve chill.

Recipe Notes

1. Besan is used as a thickening agent in the Indian cuisine and it thickens quickly. Hence very less amount is sufficient.
2. Also, you need to keep stirring it frequently to prevent it from getting burnt in the bottom. It forms lumps easily. Hence mixing it in water before adding milk is important.
3. Even then there are chances of lumps forming in the payasam. If that happens, before adding the cashews, give a quick pulse in the mixer or in a blender. A quick one is enough. 
4. I love adding salt in payasam. It really helps in elevating the taste to the next level. 
5. If you are a vegan, you can still make this recipe. Substitute milk with almond milk & ghee with coconut oil or use vegan ghee or butter or . The fat helps in roasting the flour. Even though ghee gives a good aroma, you can use it without as well.