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:
Sabudana kheer is a very simple and flavorful dessert. It is mostly prepared for fasting menu, but is can be enjoyed anytime of the year.
For Approx. 6 servings
- Sabudana (Sago pearls or tapioca pearls) – 1/2 cup
- Milk (whole) – 4 cups
- Sugar or sugar substitute – 1/2 cup
- Saffron (kesar or zafran) – 12 strands
- Cardamom powder (elaichi) – 1/4 tsp
- Almonds – 12 sliced
- Soak sabudana with just enough water to cover it. Soak it for 4-6 hours or overnight. Now sabudana becomes light and fluffy.
- In heavy bottom pan, add milk. Bring it to boil once and let it simmer on low heat for 20 minutes. Add saffron strands and stir occasionally.
- Add soaked sabudana to the milk and stir gently. Let it cook for further 6-8 minutes till sabudana becomes translucent.
- Now add half of the sliced almonds and sugar to it. Simmer for 5 more minutes.
- Kheer is ready to be served.
- Sabudana kheer becomes thick when cools.
Garnish and serving suggestions:
Garnish sabudana kheer with remaining sliced almonds and few strands of saffron. Enjoy this wonderful dessert chilled or warm.
Shahi Kheer (Rice pudding, Indian Style)
Kheer is a very traditional Indian dessert. Shahi means royal. As this recipe calls for Kesar and Badam (Saffron and Almonds), is considered royal.
For Kheer:[serves 6]Whole Milk – ½ gallon
White Rice – 2/3 cup
Condensed Milk – 1 can
Kesar (saffron) – ¼ tspn
Almonds – 12
Sugar – ½ cup( if you like it really sweet)
1. Wash rice under cold water couple of times. Soak rice in a bowl adding some warm water.
2. Soak almonds in warm water for few hours.
2. In the heavy bottom pan or in the slow cooker add whole milk and let it simmer. Add Saffron to it.
3. Take soaked rice, remove excess water and mix the rice so that it will break in halves.
4. Add the rice, without water, to the simmering milk. Let it simmer on medium low heat for an hour and stir occasionally. Do not let it stick to the bottom.
5. After hour and half add condensed milk and mix well.
6. Add sugar if desired and bring it to a boil.
7. Peel the soaked almonds and cut them into slices.
Garnish the Shahi Kheer with sliced almonds.
Serve it chilled or warm.