Badam Kheer is a delicious Indian dessert where milk is cooked with almond paste and saffron. Make it for festivities ot for your house party, it will please everyone. Here is how to make Badam Kheer at home.
Badam Kheer is that one dessert which I can relish any time, anywhere! I quickly make this creamy dessert for festivals, get-togethers or even when I crave for something sweet after dinner.
Making it saves me a lot of time especially when I have no particular dessert planned for an occasion. All you need is a pack of almonds, milk, saffron, cardamom powder and sugar. Like some of the other authentic recipes like Aam Panna, Badam ki Kheer happens to be my mother’s signature dish.
I remember, during my birthday, every year, mom and nani made sure to prepare Badam Kheer for me along with the cake. Following the same tradition, I make it for my kid as well on his birthday.
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.
Personally, I love savoring a chilled bowl of Badam Kheer, however, some of my relatives don’t mind eating it even when it is served hot! Suit the tastes of your guests and serve them luscious Badam ki Kheer the way they like!
Scribble down the easy recipe and make it soon. On a lighter note, do not forget to follow me on Instagram to see nice foodie updates every day back to back!
Badam Kheer Recipe
Badam Kheer
To make Badam Kheer all you need is a pack of almonds, milk, saffron, cardamom powder and sugar. Badam Kheer Recipe is seriously made that very easily!
Ingredients
- 1/2 cup Badam / Almonds
- 1 litre Full Cream Milk
- 10-15 strands Saffrron
- 1/2 tsp Cardamom Powder
- 1/4 cup Sugar
Instructions
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 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.
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