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, which is popularly served during festivals and special occasions.
You can also make this creamy Almond Kheer to indulge in after your weekend meals. It is very similar to traditional Badam Milk, But thicker and creamier.
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 Badam Ki Kheer is,
- Lip Smacking
- Quick & Easy
- Rich & Creamy
- Loaded with Almond goodness
- A perfect festival dessert
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!
You can also add in a little syrup, to give it a royal touch.
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 tablespoon 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.
Soaking almonds will help you remove the skin easily and also makes the Almonds soft, which gives a creamy texture to the Kheer. If made without blanching, it will give a coarse texture that won’t taste good.
Yes, you can either use powdered jaggery or jaggery syrup instead of sugar to prepare this delicious Kheer.
You can even add sugar-free sweeteners to sweeten the kheer.
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 tablespoon 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.
You can store this Almond Kheer in the refrigerator for about 3 to 4 days. Make sure you store it in an airtight container. Chilled Almond Kheer tastes the best!
I will not recommend you to freeze it, as it splits after freezing which won’t taste good.
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Badam Kheer Recipe
- ½ cup Badam / Almonds
- 2 tablespoon Rice
- 1 litre Full Cream Milk
- 10-15 strands Saffrron
- ½ teaspoon Cardamom Powder
- ¼ 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.