Name: Badam Kheer (Almond Payasam)
Ingredients: 2½ cups full fat milk; ¼ cup (35 grams, 30) almonds / badam (or ⅔ cup blanched fine almond flour); ½ cup full fat milk (cold); 3 to 4 tablespoons sugar (adjust to taste); 3 green cardamom (or ⅓ teaspoon ground cardamom/ powder); 1 pinch saffron (kesar, or organic food color); 2 tablespoons silvered almonds or fine chopped pistachios

Ingredients

2½ cups full fat milk

To grind

¼ cup (35 grams, 30) almonds / badam (or ⅔ cup blanched fine almond flour)
½ cup full fat milk (cold)
3 to 4 tablespoons sugar (adjust to taste)
3 green cardamom (or ⅓ teaspoon ground cardamom/ powder)
1 pinch saffron (kesar, or organic food color)

To Garnish (optional)

2 tablespoons silvered almonds or fine chopped pistachios

Steps

Soak almonds in 1 cup hot water for 30 mins or in cold water for 3 to 4 hours. Peel and rinse thoroughly.
Put them in a grinder with saffron, sugar, cardamoms and half the milk. Grind to a very smooth paste, adding the reserved milk as needed.
Over medium heat, bring milk to a rolling boil and stir in the almond paste. Mix well and cook for 5 minutes, stirring, until slightly thickened. Taste and adjust sugar.
Cover and chill in the refrigerator. Mix well with a fork or whisk to break up the skin or layer, transfer to serving bowls and garnish with silvered almonds or pistachios.