Anything that involves dry nuts and milk is a sure-shot hit combination. Dry nuts like badam/almonds or cashews add richness and a lot of crunch to a dish. Especially if it is a sweet dish like this badam kheer. Badam kheer has a rich base of badam/almonds of course. Read-on what goes into this kheer and don’t forget to try it 🙂
So, as I was saying badam kheer has badam and along with that, it has kesar/saffron and elaichi. They make this badam kheer really flavourful and you do not need a lot of sugar at all. It’s best to use full cream milk and not skimmed milk. The fats in the milk are definitely required to make the badam kheer thick and flavourful.
This badam kheer does not require a lot of ingredients but needs a bit of time to thicken the milk. Subsequently you also need to chill the kheer to make it thick and tastes best when chilled. Do try more exotic badam/almonds recipes like badam halwa and an instant homemade badam milk powder.
Also try more kheer recipes from FOI, carrot payasa, hesarubele payasa, seviyaan kheer, gasa-gase payasa, akki-kadalebele payasa, hayagreeva maddi and so on!
- 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
- Scald milk in a thick bottomed vessel/pan
- The milk starts reducing
- Meanwhile, blanch almonds in boiling water for 10-15 minutes
- Peel the almonds
- Sliver a few almonds, about 6-7 for adding to kheer later
- Add rest to a mixer jar
- Next add sugar to the mixer jar
- Peel a elaichi and also add the elaichi seeds into the jar
- Add 2-3 Tbsp milk and grind into a paste
- In another small bowl, add 2 Tbsp hot milk and add the saffron/kesar strands
- Spoon the ground badam/almonds paste into the reducing milk
- Mix very well, paste should not form lumps
- Pour the saffron/kesar infused milk along with the strands
- Keep on low flame till kheer thickens, takes about 40-45 minutes for milk to thicken from start to end (from first step)
- Lastly add slivered almonds into the kheer
- Serve chilled!
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
Badam Kheer Stepwise:
Scald milk in a thick bottomed vessel/pan
The milk starts reducing
Meanwhile, blanch almonds in boiling water for 10-15 minutes
Peel the almonds
Sliver a few almonds, about 6-7 for adding to kheer later
Add rest to a mixer jar
Next add sugar to the mixer jar
Peel a elaichi and also add the elaichi seeds into the jar
Add 2-3 Tbsp milk and grind into a paste
In another small bowl, add 2 Tbsp hot milk and add the saffron/kesar strands
Spoon the ground badam/almonds paste into the reducing milk
Mix very well, paste should not form lumps
Pour the saffron/kesar infused milk along with the strands
Keep on low flame till kheer thickens, takes about 40-45 minutes for milk to thicken from start to end (from first step)
Lastly add slivered almonds into the kheer
Serve chilled!
