Badam Kheer | Badami Payasa | Kheer Recipes
Author: 
Recipe type: Sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 people
 
Blanched chopped nutty almonds in fragrant, smooth and thick milk, badam kheer
Ingredients
  • ⅓ Cup or (35-38) badam/almonds
  • 4 Cups or 1 litre full cream milk/whole milk
  • 1 big pinch or 8-10 strands of saffron/kesar
  • ¼ Cup sugar
  • 6-7 elaichi/cardamom
Method
  1. Scald milk in a thick bottomed vessel/pan
  2. The milk starts reducing
  3. Meanwhile, blanch almonds in boiling water for 10-15 minutes
  4. Peel the almonds
  5. Sliver a few almonds, about 6-7 for adding to kheer later
  6. Add rest to a mixer jar
  7. Next add sugar to the mixer jar
  8. Peel a elaichi and also add the elaichi seeds into the jar
  9. Add 2-3 Tbsp milk and grind into a paste
  10. In another small bowl, add 2 Tbsp hot milk and add the saffron/kesar strands
  11. Spoon the ground badam/almonds paste into the reducing milk
  12. Mix very well, paste should not form lumps
  13. Pour the saffron/kesar infused milk along with the strands
  14. Keep on low flame till kheer thickens, takes about 40-45 minutes for milk to thicken from start to end (from first step)
  15. Lastly add slivered almonds into the kheer
  16. Serve chilled!
Notes
Adding sugar while grinding badam/almonds helps to mix the paste in easily after grinding into the hot milk

You can also choose to leave the badam/almonds unpeeled after blanching especially to grind, but the texture will not be smooth

Adjust sugar as per your taste, I keep it on lower side to enjoy the goodness of badam/almonds
Recipe by Food Of Interest at https://foodofinterest.com/badam-kheer/