Badam Kheer – Almond Kheer

I dont need any special occasion to make a dessert!! Do u?? This Badam Kheer is one such rich and creamy dessert that appeared in my kitchen for no reason  Though I have tasted it many times, never tried at home during recent times. It can be made with less effort too. The only job in this is to soak and peel the almonds. If u can get blanched almonds like me, this is a super-easy and quick treat for sudden cravings!!

Now to the recipe…

[Preparation Time-10 mins : Cooking Time- 30 mins]

Ingredients:

• Milk – 1 litre
• Badam/Almonds – 20 to 25 nos
• Sugar – 1/4 cup
• Cardamom Powder – a generous pinch
• Saffron – a pinch

Method:

• Heat milk in a thick bottomed pan. Boil and simmer until milk reduces and becomes slightly thicker. Soak saffron in 1 or 2 tbsp of warm milk. Keep this aside.

• Grind badam with 2 tbsps of milk into a smooth paste. I soaked it for 15 mins and then ground it. Keep this aside.

• Add sugar to the reduced milk and mix well. Let it boil in simmer for a few mins. Now add the badam paste and mix well. Let it boil in simmer for 3-5 mins. Make sure to scrap the bottom and edges often.

• U will be able to see that the milk will start thickening. At this stage add cardamom powder and saffron milk. Mix well. Boil for a minute or two and switch off the flame.

Thats it!! Rich and creamy Badam Kheer is ready!!

Garnish with chopped almonds and serve hot or cold!!

Tips:

1. Adjust sugar according to your preference.
2. After adding the badam paste, it will start thickening. Make sure to mix well often, else it will get burnt in the bottom and spoil the whole taste.
3. Cardamom powder and saffron give a nice flavour. I would recommend not to skip both.
4. If u are using almonds with skin, soak it in warm water for 15-30 mins. Peel the skin and then proceed with the rest of the procedure.