Almond Kheer or Badam Kheer is a delicious Indian dessert where milk is cooked with almond paste and saffron. Make it for festivities for your house party, it will please everyone.
About the Recipe
‘Badam’ means almonds in Hindi and ‘Kheer’ is an Indian milk pudding. Badam Kheer is a deliciously creamy and rich almond pudding.
Almonds and Milk grant this dessert a creamy texture and a refined flavor. Along with them, saffron and cardamom are also added so that this dessert gets a distinct aroma and color.
Made using almond paste, full-fat milk, and cardamom powder, it’s a treat for your taste buds. To make it even richer, you can add some khoya at the end.
This Kheer is also a favorite because it has the ingredients which are always available in my pantry, and it becomes really easy for me to make this at any time.
The ingredients required to make this Kheer are,
Badam – This Kheer gets its creamy texture from the Almonds used in the same. Almonds are soaked, peeled, and then made into a paste before adding to the Kheer.
Milk – Always use full fat milk for the best results.
Rice – This is completely optional, but I like a little rice in my creamy Kheer. it gives this Kheer a nice bite. You can even use Vermicelli or Sabudana instead of Rice.
Dry Fruits – You can garnish your Badam Kheer with some chopped dry fruits such as Cashews, Pistachios, Raisins, Walnuts, etc.
Other Ingredients – Other ingredients used to make this Kheer are Saffron, Cardamom Powder, and Sugar. Saffron adds a nice hint of yellow color to the kheer, whereas cardamom powder adds a nice flavor. Yes, that’s all the ingredients you need!
Step by Step Recipe
Soak the badam in enough water for 5-6 hours. Remove the skin of the almonds.
Grind to make a smooth paste. Use little milk if required.
Boil milk in a heavy bottom pan.
Once the milk comes to a boil, add saffron and rice and let it cook on low heat until is reduced to almost half. Keep stirring in between.
Add badam paste and cook again until kheer thickens to desired consistency.
Add cardamom powder and sugar and cook for another 5 minutes.
Ready badam Kheer.
Frequently Asked Questions
You can use readymade almond flour to make this kheer instead of making badam paste. Just replace the badam paste with 4 tbsp almond flour and you are good to go.
You can use half condensed milk and half milk, to make this Kheer. But make sure to reduce the amount of sugar, as the condensed milk is sweet enough.
You can store this Almond Kheer in the refrigerator for about 3 to 4 days. Make sure you store it in an airtight container.
Vegan – To make vegan version of this kheer, you can skip the almonds and milk and use almond milk instead.
Mix the cooked rice, almond milk and sugar and let it cook till the kheer thickens. Add in dry fruits, saffron, cardamom powder and you have your Vegan Almond Kheer ready.
Carrot – Add some grated carrot in the Kheer along with rice.
Sabudana – Soak 2 tbsp sabudana in water for 2-3 hours and add it along with rice.
Lauki – Add grated lauki or bottle gourd in the kheer along with rice.
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Badam Kheer Recipe
- 1/2 cup Badam / Almonds
- 2 tbsp Rice
- 1 litre Full Cream Milk
- 10-15 strands Saffrron
- 1/2 tsp Cardamom Powder
- 1/4 cup Sugar
- Soak the badam in enough water for 5-6 hours.
- Remove the skin and grind to make a smooth paste.
- Use little milk if required.
- Keep the skin and use it along with any other curry.
- Boil milk in a pan.
- Once the milk comes to a boil, add saffron and rice and let it cook on low heat until is reduced to almost half.
- Keep stirring in between.
- Add badam paste and cook again until kheer thickens to desired consistency.
- Add cardamom powder and sugar and cook for another 5 minutes.
- Serve the kheer hot or cold.
- Garnish with saffron strands.