Badam Kheer is a Indian pudding made with almonds, cardamom and saffron. It is delicious, creamy & can be made in a jiffy if you have blanched almonds ready. Serve Badam Kheer for festive occasions as a warm or chilled dessert.
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
- 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.
- 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.
- 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.
- 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.