Sweet, inviting, and made for sharing, Badam Kheer (Almond Payasam) is a Indian dessert made with simple everyday ingredients in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 15 minutes
  • Total time: 45 minutes
  • Yield: 3 · 3 to 4
  • Category: Dessert
  • Cuisine: Indian

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)

Method

  1. Preparation: Soak almonds in 1 cup hot water for 30 mins or for 3 to 4 hours in cold water. Peel them and rinse well.
  2. Make Almond Paste: Add them to a grinder along with saffron, sugar, cardamoms, and half of the milk. Grind to a very smooth paste, adding the reserved milk as needed.
  3. Make Badam Kheer: On a medium flame, bring milk to a rolling boil and stir in the badam paste. Mix well and cook stirring until slightly thick, for 5 minutes. Taste test to adjust sugar to your taste.
  4. Serving: Cover and chill the badam kheer in the refrigerator. Mix well with a fork or whisk to break down the skin/layer. Transfer to serving bowls and garnish with silvered almonds or pistachios.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.