Badam Kheer

BY WHISKAFFAIR

Yellow Dots
Yellow Dots

STEP 1

Soak almonds in water for 5-6 hours. Soaking the almond in water makes the peeling process and blending easier.

STEP 2

Peel the skin of the soaked almonds and add them to a blender along with milk.

STEP 3

Blend to make a fine paste. Don’t bother if there are small pieces of almonds in the paste. They will add to the texture of the kheer.

STEP 4

Add the remaining milk to a heavy bottom pan and bring it to a boil on medium heat. Stir frequently to avoid scorching.

STEP 5

Once the milk comes to a boil, reduce the heat to low and add 10-15 strands of saffron to the pan and mix well.

STEP 6

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.

STEP 7

Once almond kheer is thickened and has reached the desired consistency, stir in sugar and cardamom powder and cook for another 5 minutes.

STEP 8

Garnish with slivered almonds and pistachios and dried rose petals and serve hot or chilled.

Badam Kheer is Ready!

Curved Arrow