Badam Kheer Recipe (Almond Kheer, Badam Payasam)
Badam Kheer (Almond Kheer, Badam Payasam) is a delicious Indian dessert where milk is cooked with almond paste and saffron. Make it for festivals or special occasions using my easy recipe.
Here are some more kheer recipes that you may like: Seviyan Kheer, Orange Kheer, Carrot Kheer, Makhana Kheer, and Sabudana Kheer.
I love homestyle Indian desserts, and kheer is my favorite. You can create many variations of it, and each is unique and delicious. I learned this badam kheer recipe from my mami. She used to make it for Diwali each year, and everyone in the family looked forward to trying her specialty.
About Badam Kheer
‘Badam’ means almonds in Hindi, and ‘Kheer’ is an Indian milk pudding. Badam Kheer (Almond Kheer, Badam Payasam) is a deliciously creamy and rich almond pudding that is popularly made during celebrations and festive occasions.
It is very similar to Basundi (a reduced milk dessert) or Badam Milk.
My recipe for this delicious badam kheer is super easy. It comes together in under 40 minutes using simple ingredients.
Serve this kheer piping hot or chill it for a few hours before serving. You can also serve it at room temperature. I think this kheer tastes best chilled the next day. It gets creamier and thicker.
Ingredients
Almonds (Badam) are the star ingredient of this almond kheer. Use the best quality whole almonds for the best result.
Milk – Always use whole milk (full-fat milk) to make the best creamy kheer recipe.
Others – To make the badam kheer recipe, you will also need saffron strands, cardamom powder, and sugar. Garnish the almond kheer with slivered nuts like almonds, pistachios, and dried rose petals.
You can also crush whole green cardamom pods in a mortar and pestle and use them in place of ground cardamom.
How To Make Almond Kheer
Soak ยฝ cup (80 g) of almonds in 1 cup of water for 5-6 hours. Soaking the almond in water makes the peeling process and blending easier. It also makes the almonds easier to digest.
Tip – If you have forgotten to soak the almonds, then soak them in boiling hot water for an hour.
Peel the skin of the soaked almonds and add them to a blender along with ยฝ cup of whole milk.
Blend to make a fine paste. If there are a few small pieces of almonds in the paste, don’t bother. They will add to the texture of the kheer.
Add the remaining milk to a heavy-bottomed pan and bring it to a boil on medium heat. Stir frequently to avoid scorching at the bottom of the pan.
Once the milk comes to a boil, reduce the heat to low. Add 10-15 strands of saffron to the pan and mix well.
Cook for 4-5 minutes, stirring frequently.
Now add the ground almond paste and cook on low heat until the kheer thickens (15-20 minutes). Keep stirring very frequently to avoid scorching at the bottom of the pan.
Keep scraping the sides of the pan at regular intervals and add the solidified milk back to the pan.
The preferred consistency of the kheer should be like that of custard.
Note – Keep in mind that it will thicken further once cooled.
Once the almond kheer has thickened and reached the desired consistency, stir in ยผ cup of sugar and ยฝ teaspoon of cardamom powder, and cook for an additional 5 minutes.
Check for sugar and add more if you like it sweeter, and cook for another minute.
Garnish with slivered almonds, pistachios, and dried rose petals, and serve hot or chilled.
Tip: If serving the badam kheer chilled, cover the pan with a lid to prevent a cream layer from forming on top. Refrigerate for 3-4 hours and serve chilled.
Frequently Asked Questions
You can use readymade almond powder to make this kheer instead of making an almond paste. Just replace the badam paste with 4 tablespoon almond flour and keep the recipe the same.
When this kheer is made using sweetened condensed milk, the cooking time is reduced as it helps to thicken the kheer faster. To make it with condensed milk, cook the badam paste with milk for 10-12 minutes. Then add ยฝ cup sweetened condensed milk and cook for another 5-6 minutes, and the almond payasam is ready to serve. Do not add extra sugar to this recipe, as the condensed milk is very sweet.
Yes, you can make this kheer with the almond skin on, but remember that the texture will not be creamy in that case.
You can use powdered jaggery or jaggery syrup as a substitute for sugar to sweeten this delicious kheer. However, always remember not to add jaggery when the kheer is hot, as it will curdle the milk. Once the kheer is cooked, remove the pan from the heat and let it cool for 5 minutes. Now add the jaggery and mix well.
To make a vegan version of this badam payasam, replace regular milk with plant-based milk like coconut, oat, soy, or almond milk. Always cook the kheer on low heat if using vegan milk; otherwise, the milk will curdle.
Storage Suggestions
Almond Kheer can be stored in an airtight container in the refrigerator for 2-3 days. Stir well before serving.
I do not recommend freezing it as the milk might curdle once it is thawed.
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Badam Kheer Recipe (Almond Kheer, Badam Payasam)
Ingredients
- ½ cup almonds (badam) (70 g, 2.5 oz)
- 1 litre whole milk (full-fat milk) (divided)
- 10-15 strands saffron
- ¼ cup sugar (50 g, or to taste)
- ½ teaspoon cardamom powder
Instructions
- Soak almonds in 1 cup water for 5-6 hours. Soaking the almond in water makes the peeling process and blending easier. . It also makes the almonds easier to digest.
- Tip – If you have forgotten to soak the almonds, then soak them in boiling hot water for an hour.
- Peel the skin of the almonds and add them to a blender along with ½ cup milk.
- Blend to make a smooth paste. Don’t bother if there are a few small pieces of almonds in the paste. They will add to the texture of the kheer.
- Add the remaining milk to a heavy bottom pan and bring it to a boil on medium heat. Stir frequently to avoid scorching at the bottom of the pan.
- Once the milk comes to a boil, reduce the heat to low. Add saffron to the pan and mix well.
- Cook for 4-5 minutes, stirring frequently.
- Now add the almond paste to the pan and cook on low heat until the kheer thickens (15-20 minutes). Keep stirring very frequently to avoid scorching at the bottom of the pan.
- Keep scraping the sides of the pan at regular intervals and add the solidified milk back to the pan.
- The consistency of the ready kheer should be like that of custard.
- Note – Keep in consideration that the kheer will thicken some more once cooled.
- Once the kheer is thickened, stir in sugar and cardamom powder and cook for another 5 minutes.
- Check for sugar and add more if you like it sweeter and cook for another minute.
- Garnish with slivered almonds and pistachios and dried rose petals and serve hot or chilled.
- Tip – If serving the kheer chilled, cover the pan with a lid to avoid the formation of a cream layer on top. Refrigerate for 3-4 hours and serve chilled.
Will definitely try..
Thanks