Sweet, inviting, and made for sharing, badam kheer recipe | badam payasam | almond kheer is a vegetarian south indian sweet made with almonds / badam, hot water, and ghee / clarified butter in about 90 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: 60 minutes
- Total time: 90 minutes
- Yield: 6 Servings
- Category: sweet
- Cuisine: south indian
Ingredients
for almond paste:
- ¾ cup almonds / badam
- 3 cup hot water (for soaking)
for kheer:
- 1 tsp ghee / clarified butter
- 5 cashew / kaju (chopped)
- 2 tbsp raisins / kishmish
- 5 cup milk
- ½ tsp saffron / kesar
- ¼ cup sugar
- ¼ tsp cardamom powder
- 2 tbsp pistachios (for garnishing)
for instant mawa / khova:
- 1 tsp butter
- ¼ cup milk
- ½ cup milk powder
Method
- in the kadai add 5 cup milk and add ½ tsp saffron.
- stir well and get the milk to a boil.
- simmer and boil for 15 minutes or until the milk thickens.
- now add prepared almond paste and stir well.
- boil for 5 minutes or until the milk thickens and turns creamy.
- add the crumbled khova to milk and mix well.
- boil for 3 minutes or until the texture turns creamy.
- further add ¼ cup sugar, stir and boil for 2 minutes.
- also add ¼ tsp cardamom powder, fried nuts and mix well.
- finally, enjoy badam kheer garnished with few chopped 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.
