Badam Kheer

Ingredients

for blanching & grinding almonds

• ¼ cup almonds or 35 almonds
• ⅓ cup water for soaking almonds
• ¼ to ⅓ cup milk for grinding
• 5 tablespoons sugar or add as required
• 4 green cardamoms

other ingredients

• 2.5 cups milk
• 10 to 12 strands of saffron

Steps

preparation

1. Rinse ¼ cup almonds (about 35 almonds) and put into a bowl. Pour in ⅓ cup hot boiling water, cover, and set aside for 30 to 40 minutes.
2. Drain away all the water.
3. Press the almond skins off to peel them; they should come away easily.
4. Thinly slice 3 to 4 blanched almonds.

grinding almonds

1. Put the remaining almonds into a grinder jar.
2. Add 5 tablespoons sugar, or as required, and the seeds from 4 green cardamoms.
3. Follow with ¼ to ⅓ cup milk, either chilled or at room temperature.
4. Grind very thoroughly to a smooth consistency without coarse pieces or chunks, which can irritate the throat.

making badam kheer

1. Put 2.5 cups milk into a pan large enough to prevent it spilling out when boiling.
2. Heat the milk over low flame until it comes to a boil, stirring at intervals to keep the bottom from scorching.
3. Stir in 10 to 12 saffron strands.
4. Simmer over low flame for 3 to 4 minutes, stirring at intervals.
5. Mix the almond paste in very well with a spoon.
6. Bring the entire badam kheer to a boil.
7. Turn off the heat. Scrape the evaporated and dried milk from the pan sides and add it to the kheer.
8. Serve hot, warm, or chilled, garnishing with the sliced almonds and a few saffron strands.