Rich and creamy pudding prepared using milk, almonds, sugar, and cardamom is the Badam Kheer. Generally, kheer is a combination of rice, milk, and sugar. However, in the case of badam kheer, rice is replaced with almond paste, making it richer and giving us a break from the regular kheer. Certain recipes using ingredients like mawa/khoya and condensed milk to give some volume to the kheer, but without any of these too, the kheer tastes great. Instead of using these ingredients, the milk is simmered till it thickens or condenses. The kheer is flavored with cardamom, which very well compliments the taste of the badam kheer. It can be served as a dessert or can be prepared for any festivals or parties. Badam kheer can be served warm or chilled or even at room temperature.
Almonds: There is a lot of variety of almonds available. I have used the California almonds to make the badam kheer. You may use any variety, however, make sure that the almonds ain’t bitter. At times the almonds are bitter and they spoil the taste of the dessert. The almonds should be soaked and peeled and used for the recipe. Not just for this recipe, to get the maximum benefits of almonds, it is important to soak them. Generally, a smooth paste of the soaked and peeled almonds is prepared. However, I like to divide the almonds into 2/3 and 1/3, making a paste of 2/3 of the almonds and just chopping the remaining 1/3. This gives a bite to the kheer. However, if you wish, you can make a paste of all the almonds.
Milk: Full-fat milk works great for this kheer recipe, more than any other kheer recipe. Since almonds are the hero of this kheer, to give it proper texture, it is important that full-fat milk is used.
Sugar: I like my desserts quite sweet. You can adjust the quantity of sugar as per your liking.
Flavoring: I have flavored the badam kheer with some cardamom. You can also add in saffron, pista, etc. I also love to add a little coconut to my kheer.
Kheer is such a favorite Indian dessert. It is prepared on every auspicious occasion or festival etc. It is loved by one and all. And therefore we have a number of kheer recipes on the blog. You might like our collection of kheer recipes. And if you like milk-based desserts, you might like Basundi, phirni, sandesh, etc.
Serve it chilled as a dessert on a weekend.
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
3 cups of milk
30 or 1/4 cup almonds, soaked overnight
6 tbsp sugar or as per taste
4 cardamoms’ (elaichi) seeds, powdered
5-6 almonds, thinly sliced, for garnish
1. This recipe serves 4-6 persons.
2. Peel the soaked almonds.
3. Grind approximately 20 almonds along with 1/4 cup of milk to make a smooth paste.
4. Chop the remaining 10 almonds.
5. In a pan add the remaining milk.
6. Let it simmer for a good 20-25 minutes.
7. Add in the almond paste and chopped almonds.
8. Let it simmer for 5-7 minutes.
9. Add 6 tbsp of sugar. Adjust the quantity of sugar as per your taste.
10. Let it simmer for a couple of minutes.
11. Add the powder of 4 cardamoms (elaichi).
12. Serve warm. Bon appetite.
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