Badam kheer is a luscious, rich and creamy almond based pudding in which blanched and ground almonds are cooked in milk then sweetened up with jaggery and flavored with saffron.
This Indian dessert tastes totally royal and very scrumptious, thus making it perfect for any special or auspicious occasion. You will find richness of this kheer in terms of taste and probably in cost too as saffron is the most expensive spice in the world but a little goes a long way. It adds such a beautiful color and flavor to this kheer.
Making badam kheer or almond pudding is pretty easy, though it can take a little time and effort for stirring the milk, as milk tends to stick and burn easily. You just need a tiny bit of patience and lots of love for making this dessert.
This dessert is pretty healthy too, as it has the benefits of almonds and jaggery. Jaggery which is known as “gur” or “gud” in India is a unrefined and raw form of sugar which is better than white sugar. It is widely used in making ladoos, coconut milk based kheer and other Indian sweets. But jaggery tends to curdle milk while making kheer, so always add the jaggery in powdered form at the very end .
Badam Kheer Recipe / Almond Pudding
Course: SidesCuisine: IndianDifficulty: Medium4
servings15
minutes50
minutesBadaam kheer is an Indian pudding recipe made from almonds, milk, jaggery and cardamom.
Ingredients
3/4 cup of almond
4 and 1/4 cup of whole milk (about a liter)
1/2 cup of packed powdered jaggery or brown sugar
1 cardamom, crushed
10-15 strands of saffron
Directions
- Heat a cup of boiling water, put in the almonds and boil for a minute, then switch off the heat. Drain the water and rinse the almonds with cold water.
- When the almonds are cool enough to touch, peel its skin off.
- Pulse the peeled almond in a a food processor until it is coarse. The texture should be like bread crumbs.
- In a heavy pan, start heating up the milk. When the milk is hot, take 3 Tbsp of milk in a separate bowl and mix saffron in it and keep it aside .
- When the milk starts boiling, add ground almond and mix well. Cook it over low-medium heat, stirring frequently, until the milk is thick and creamy. ( Takes about 20-30 minutes)
- Now take the pan off the heat and add jaggery, cardamom, saffron milk and mix well, so that the jaggery is nicely dissolved.
- Give the kheer a taste, if it needs more jaggery or sugar add it. When the badam kheer cools down, refrigerate it until it is cold.
- Badam kheer is done and really taste good when it is serve cold.
