BADAM KHEER RECIPE

You just had the recipe of making the popular Indian dessert “kheer” in the last post. Here is a version of kheer which is prepared by cooking almond paste in milk. This tastes entirely different from the rice kheer and is a good option to serve something different.

Preparation Time: 30 minutes

Cooking Time: 30-45 minutes

Servings: 6

Ingredients:

•  2 cups almonds
• 1/4 cup sugar (quantity may vary according to taste)
• 2 cups milk
• 1/4 cup ghee (or according to your preference)
• 1 tsp cardamom powder
• 4-5 saffron strands

 Preparation Instructions:

• First of all you need to blanch the almonds. For this, put almonds in bowl and pour boiling water on them. Let the water sit for one or two minutes. Rinse almonds with cold water.
• Hold an almond from one end and put some pressure. The skin of the almond will break from another end. Make sure that the skin comes out easily; if not pour boiling water one more time. Don’t soak it for longer time, the almonds should not turn soft.
• Grind the blanched almonds along with a little milk to form a smooth paste. Do not add the whole milk. Keep few almonds aside for garnishing.
• Heat ghee in a non-stick pan and all almond paste. Cook it on low flame for 20 minutes till it become thick and turns golden.
• Heat rest of the milk and add it slowly to the almond paste. Cook for 2 minutes and add sugar. Mix well.
• Add saffron and cardamom powder, cook for another 2 minutes before taking it out from the stove.
• Garnish it with blanched almonds and serve hot or chilled.

Tips:

• If it becomes thick, add little warm milk.