Badam Kheer | Badami Payasa | Kheer Recipes
Author: Vindhya Desai
Recipe type: Sweet
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 3-4 people
- 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!
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/
3.5.3226