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
Ingredients:
- Almonds – 2 cups
- Milk – 1 quart
- Sugar – 3/4 cup
- Cardamom powder (elaichi) – 1 tsp
- Saffron (kesar) – 1/4 tsp
Method:
- 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.
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