A sweet and creamy textured sweet dish, Badam Kheer (Almond Kheer) is a popular and delicious North Indian dessert made with milk and smoothly grounded almonds. Having a rich divine taste, this kheer has high-energy quotient and is very nutritious for kids. Badam Kheer is also a celebratory dessert and is prepared on festivals and weddings, and is a great way to end a hearty meal. Almond or Badam Kheer is said to have its origins in Mughal India an indulgent delicacy. The best thing about this dish is that it is not merely loaded with empty calories but has loads of vitamins and minerals and fibre. Traditionally, it is made regularly during winters. In summers too, you can prepare this delightful delicacy and serve chilled, decorated with rose petals and silver foil. Ideally this dish should be served in silver bowls for that ravishing royal look. However, when it comes to plating, you can also serve it in glass bowls, decorated with the nut shavings of your choice. Badam Kheer can be a perfect dessert to be served after a Mughlai or North-Indian meal which has a rich array of dishes like kebabs, biryanis, nans, daals and panner and meat dishes. Try out this super easy and delicious kheer recipe.
200 gm sugar
1 teaspoon powdered green cardamom
10 sliced & slit almonds
For The Main Dish
2 litre milk
1 pinch saffron
How to make Badam Kheer
Wash the almonds thoroughly and soak them in water overnight. Soaking is important because it not just increases the nutritional value of the nuts but also makes it easier to cook them. You can also soak the almonds in milk. But in this case you must keep the soaked almonds in the fridge.
Remove the almonds from the refrigerator, peel to remove the outer cover, wash and grind them to a fine paste. Use a little milk if you feel the mixture is too tight.Step 3
Now bring the milk to a boil. Allow it to simmer on low flame for 10 minutes. Add the almonds and cook on low flame till milk is reduced to less than half. You must continuously stir it or the milk will stick to the bottom.
Now add the powdered cardamom, sugar and reduce further by simmering on low flame for another 10 minutes. You can also add some finely grated khoya or condensed milk if you want to make it richer.
When the mixture starts to thicken, again, add the cardamom powder and the saffron strands mixture. Stir well.Step 6
Remove from flame. Garnish with sliced almonds and pistachios.
Serve at room temperature or chilled after the meal, or as and when desired.