Badam Kheer is a rich and creamy dessert for all occasions. It is very easy to prepare and serve. It can be cooked in slow cooker. So make it ahead of time and serve it warm or chilled.
Approx. 6 servings
Prep Time: 20 mins (except soaking time)
Cooking Time: 30 mins
- Almonds – 2 cups
- Milk – 1 quart
- Sugar – 3/4 cup
- Cardamom powder (elaichi) – 1 tsp
- Saffron (kesar) – 1/4 tsp
- Soak almonds in water over night.
- Next morning, peel the almonds and keep aside.
- Coarsely grind half of the peeled almonds using very little milk. Keep the coarse paste aside.
Slice rest of the almonds.
- In a heavy bottom pan, boil milk. Once it is boiled, add saffron strands and cardamom powder and let it simmer on low heat till it reduces to half of volume.
- Now add coarse almond paste and half of the sliced almonds to the milk. Let it simmer for 5 more minutes. Add sugar/sugar substitute and mix well.
- Badam Kheer is ready to serve.
Garnish and Serving suggestion:
Badam kheer can be served hot or chilled. I prefer chilled. Garnish badam kheer with remaining sliced almonds and few saffron strands.
Thali means platter. This platter is special because it has all the dishes served on festivals. This particular is for Navmi (last day of Navratra). This food is offered to Goddess and then to nine little girls. The compulsory dishes for the offering are Halwa (Pudding), Puri (Fried Indian flat bread) and Kala chana (Black gram). Rest of the menu is optional.
I have already posted the recipes for Halwa(Pudding), Kala Chana, Khaman Dhokla and Shahi Kheer.
Link for Aata Halwa or Pudding recipe:
Link for Kala Chana recipe:
Note: But for this special festival navratri menu, avoid using onions and garlic in the food.
Link for Khaman-Dhokla recipe:
Link for Shahi Kheer recipe:
Happy Ganesh Chaturthi!
Sweet Saffron Rice
Sweet saffron rice can be prepared as an offering for Lord Ganesh Puja. It needs few ingredients, usually available in your pantry. Enjoy this simple yet flavorful recipe to start the festivities.
- Basmati Rice – 1 cup
- Ghee (clarified butter) – 2 tbsp
- Sugar – 1/2 cup
- Saffron – 12 strands
- Cloves – 4
- Cinnamon stick – 1
- Black pepper corn – 4
- Cardamom Powder – 1 tsp
- Raisins –1/4 cup
- Almonds – ¼ cup (or any nuts of your choice)
- Wash and soak rice in water for an hour.
- Soak saffron strands in 2 tbsp milk in a bowl. Keep aside for 10 minutes.
- In a pan, heat ghee on medium low flame. Add cloves, cinnamon, cardamom powder, black pepper corns. Sauté for 2 minutes.
- Add raisins and almonds to it. Sauté for 2 more minutes. Keep aside.
- In a large vessel, boil rice in 3 cups of water till almost done. Add 1 tbsp ghee to prevent rice from sticking together. Drain off the excess water and spread the rice to cool down.
- Add the above spice mix to the cooked rice. Also add sugar and dissolved saffron. Mix gently.
- Cover it and cook on low flame for 10 minutes. Saffron rice is ready to be served.
Garnish sweet saffron rice with sliced almonds and saffron strands. Enjoy as dessert after a meal.
Namak Pare (Savory snacks)
These snacks are mostly prepared during festivals. But being such an easy recipe it can be enjoyed any time. Namak pare brings back lots of childhood memories. In our house hold, we enjoyed them year round. Thanks mom for such a wonderful snack!
Ingredients for Namak pare:
- All purpose flour (Maida) – 1.5 cups
- Semolina (Sooji) – 1/2 cup
- Carom seeds (Ajwain) – 1 tsp
- Yogurt – 1/4 cup
- Butter/ Oil – 2 tbsp
- Salt as per taste
- Cooking oil for frying
- Water to knead dough – 1/4 cup
- In a large bowl, add all purpose flour and semolina.
- Now add carom seeds, yogurt, 2 tbsp butter or oil and salt.
- Knead it into a little stiff dough using very little water. Keep aside for 15 minutes.
- Now divide the dough in 6 parts. Roll each part into a ball and keep aside.
- With the help of rolling pin roll each ball into 10 inch diameter circles.
- Cut these circles into thin strips and cut them again into 2-3 inch length.
- Deep fry these pieces till light golden in medium hot oil.
- Drain them on kitchen towel and let them cool completely.
- Store these snacks in air tight containers for longer shelf life.
Enjoy Namak Pare with a cup of tea or your favorite drink anytime of the day.
For approx. 6 servings
Cold whole milk – 3 cups
Sugar – 1.5 cup
Poppy seeds (Khuskhus) – 1 tbsp
Almonds – 15
Saffron (Kesar) – 12 strands
Aniseed (Saunf) – 1 tbsp
Melon seeds (Char magaz) – 2 tbsp
Peppercorns (Kali mirch whole) – 8
Cardamom powder (Elaichi) – 1 tsp
Rose water – 1 tsp
Water – 3 cups
- Soak almonds, melon seeds, aniseed, poppy seeds and peppercorns in half of the water for couple of hours.
- Finely grind all the soaked ingredients, using little water.
- Tie this paste in a muslin cloth and extract the juices as much as possible.
- The extract is then mixed with milk, remaining water, sugar, saffron, cardamom powder and rose water.
- Mix well few times.
- Serve chilled.
Enjoy this soothing chilled drink on Maha Shivratri, Holi or any summer evening.
For 2 servings approx.
- Original or fat free yogurt – 1 cup
- Milk – 1/2 cup
- Fresh ripe mango or mango pulp – 1 cup
- Sugar or Splenda – 2 tsp
- Saffron – 5 strings
- Cardamon powder – 1 pinch
Combine mango cubes or mango pulp, yogurt, milk, sugar/splenda, saffron and cardamom powder into a blender. Blend it for 2-3 minutes. Pour in tall glasses, garnish with cardamom powder and saffron.