Kesar Badam Protein Payasam

Warm milk infused with saffron and cardamom gives this payasam its familiar festive character, while soaked almonds add a gentle nuttiness and creamy texture. A little jaggery brings the sweetness without taking away from the delicate kesar flavour.

Unflavoured Horlicks Protein Powder blends into the milk based dessert without overpowering the traditional flavours, making this a simple protein rich take on a classic Indian payasam.

Kesar Badam Protein Payasam Recipe at a Glance

Protein Approximately 14 to 16g per serving
Fibre Approximately 1 to 2g per serving
Calories Approximately 280 to 320 kcal per serving
Prep Time 10 minutes
Cook Time 10 minutes
Serves 2
Recipe Type Payasam, Indian Dessert
Dietary Vegetarian; contains milk and almonds

Note: Nutrition values are approximate and may vary depending on the ingredients and quantities used.

WHAT YOU'LL NEED INGREDIENTS

1 sachet Unflavoured Horlicks Protein Powder

1 cup milk

8 to 10 kesar strands

¼ tsp cardamom powder

1 tbsp jaggery powder

8 to 10 soaked almonds

How to Make Kesar Badam Protein Payasam

Blend the soaked almonds into the milk, then gently cook the mixture with saffron, cardamom and jaggery before stirring in the protein powder.

Step 1

Step 1: Prepare the Almonds

Drain the soaked almonds and peel them if needed. Grind them into a smooth paste using a little of the milk from the recipe.

Step 2

Step 2: Warm the Milk

Pour the remaining milk into a saucepan and warm it over medium heat. Add the almond paste and stir well so it blends into the milk.

Step 3

Step 3: Add the Kesar and Flavours

SAdd the kesar strands and cardamom powder. Let the milk simmer gently for a few minutes so the saffron can infuse its colour and aroma into the payasam.

Step 4

Step 4: Sweeten and Add the Protein

Stir in the jaggery powder and let it dissolve. Lower the heat and add the unflavoured Horlicks Protein Powder, stirring continuously until it is well combined and the payasam is smooth.

Step 5

Step 5: Serve Warm

Remove from the heat and let the payasam sit for a minute before serving. Enjoy it warm for a comforting dessert or let it cool slightly for a thicker consistency.

Step 6

Step 6

Serve warm or chilled. Serves 2.

Why This Recipe Works

The almond paste gives the milk a naturally creamy body without needing a long cooking process. Saffron and cardamom add the familiar aromatic notes associated with kesar badam desserts, while jaggery provides a mellow sweetness.

Adding the Horlicks Protein Powder towards the end helps it blend into the warm milk while keeping the preparation simple. The result is a smooth payasam where the traditional almond, saffron and cardamom flavours remain at the centre.

Smart Protein Upgrades

  • Pair with roasted chana: Serve a small portion of roasted chana alongside the payasam when you want some crunch and an additional plant-based protein source.
  • Have it with a milk-based breakfast: Enjoy a smaller serving of the payasam alongside a protein-rich breakfast rather than treating it only as a dessert.
  • Add almonds as a topping: Reserve a couple of the soaked almonds, slice them, and use them as a topping for extra texture and nuttiness.

Cooking Tip

Keep the heat low when adding the Horlicks Protein Powder and stir continuously. This helps it blend smoothly into the milk and prevents lumps from forming.

Frequently Asked Questions

Can I serve this payasam cold?

Yes. You can chill it after cooking and serve it cold. Keep in mind that the payasam may thicken as it cools.

Can I use whole almonds without grinding them?

You can, but grinding the soaked almonds gives the payasam a smoother and creamier texture. Sliced or chopped almonds work better as a topping.

Can I adjust the sweetness?

Yes. The amount of jaggery can be adjusted to suit your preference. Since the recipe uses only 1 tablespoon, you can add a little more if you prefer a sweeter payasam.
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