Badam Kheer
Indian milk based drink with almonds, saffron and cardamom
Ingredients
- 500 ml milk
- ½ cup almonds / badam
- ½ cup sugar
- Few saffron strands
- ½ tsp cardamom powder
To garnish
- 1 tsp chopped pistachios
- 1 tsp chopped almonds / badam
Instructions
- Soak almonds in hot water for 1 hour. Peel the skin. Grind the almonds with ½ cup boiled milk to a smooth paste.
- Soak saffron in 1 tbsp warm milk and set aside.
- Heat the remaining milk. Once it comes to boil, add sugar and stir until sugar is completely dissolved.
- Then add the almond paste and mix well. Allow the milk to boil on medium heat for 5-6 minutes or until it starts to thicken.
- Add the saffron milk, cardamom powder and simmer for 3-4 minutes. Remove from heat and garnish with almonds and pistachios.
Notes
- I prefer the badam milk to be mildly sweet. If you want more sweetness add ¾ cup sugar.
- Refrigerate the badam milk if not serving immediately and do not reheat it.
- I have used full fat milk for a creamier kheer, but you can also use low fat milk too.
- If you want a thicker kheer, boil the milk for some more time after adding almond paste till the desired thickness is reached.